设施栽培对绿茶品质的影响  

Influence of Greenhouse on the Quality of Green Tea

作　　者：金珊[1] 余有本[1] 张秀云[2] 肖斌[1] 周天山[1] 巩雪峰[1] 

机构地区：[1]西北农林科技大学茶叶研究所,陕西杨凌712100 [2]西北农林科技大学无公害农药研究中心,陕西杨凌712100

出　　处：《中国农学通报》2009年第15期261-267,共7页Chinese Agricultural Science Bulletin

基　　金：陕西省自然科学基金(2005C129);杨凌推广专项(YLTG2006-4)

摘　　要：研究设施茶园的栽培方式对春季绿茶品质的影响,为设施茶园的发展提供科学依据。以常规栽培绿茶为对照,通过对设施栽培绿茶中主要生化成分、五种儿茶素含量的测定,香气物质的GC-MS分析及感观审评,对设施栽培茶叶的品质进行了初步研究。结果表明,设施栽培环境下茶叶的茶水浸出物和氨其酸含量较常规栽培有所增高,茶多酚和咖啡碱含量略低于常规栽培;设施栽培的五种主要儿茶素总量低于常规栽培茶叶,但儿茶素品质指数有明显提高;GC-MS分析共鉴定出57种香气物质,其中设施栽培的茶叶有51个组分、常规露天栽培的对照茶叶43个组分。通过对2种茶叶主要香气组分和香气特征物质的对比,发现二者主要香气物质和香气特征物质的组成成分基本相同,但相对含量差异较大;设施栽培茶叶感观审评得分93.45,略高于对照的93.40分。因此,设施栽培茶园的管理方式在一定程度上可以促进绿茶良好品质的形成。In order to develop scientific foundation for greenhouse cultivation of tea garden, this study discussed the effects of greenhouse cultivation on the green tea quality variation. The content of the main biochemical components and five kinds of eatechins were determined, the aroma components were analyzed by GC-MS and sensory evaluation were carried out. The results showed that the contents of water extracts and amino acid in green tea cultivating in greenhouse are higher than that in CK, while the contents of tea polyphenol and caffeine in green tea of greenhouse are lower than that in CK; total content of the five kinds of catechins in green tea of greenhouse is lower than CK, but the Catechin Quality Index is obviously improved; about 57 differently aromatic compounds are isolated and identified from the two kinds of which 51 are found in green tea in greenhouse and 43 in CK respectively. The basic tea by GC-MS, among aromatic components in them are similar on the whole. However, difference in relative contents of aromatic components was found. The results of sensory evaluation showed the tea cultivated in greenhouse was got the higher mark of 93.45 than CK, which is 93.40. Therefore, the greenhouse cultivation can promote the quality of green tea in some extent.

关 键 词：茶 设施栽培 品质 

分 类 号：S571.1[农业科学—茶叶生产加工]