施肥对花香绿茶生化成分及品质的效应  

Different Fertilization Treatment Effect on the Biochemical Components and Quality of Fragrant Green Tea

作　　者：魏杰 刘红梅 刘声传 王勇 申东 鄢东海 郑文佳 

机构地区：[1]贵州省农科院茶叶研究所,贵州贵阳550006

出　　处：《贵州茶叶》2010年第4期30-33,共4页Journal of Guizhou Tea

基　　金：贵州省科技重大专项"贵州茶产业关键技术研究与产业化示范"子课题"贵州茶叶生化成分多样研究"[黔科合重大专项字(2008)6015-01-03];贵州省农业科学院项目"花香绿茶配套技术研究"黔农科合(基金)09002号

摘　　要：三种施肥处理(分别标记为:FA,FB,FC),及一个空白对照(FD)的福鼎大白茶鲜叶,按同一加工工艺加工成花香绿茶,分析检测其氨基酸、香气物质等生化成分,并进行感官审评,以期探讨不同施肥技术对花香绿茶品质的影响。结果表明:(1)鲜叶氨基酸总量从高到低是FB>FA>FC>FD,FB、FA、FC氨基酸总量分别比FD增加20%、18%、14%;茶氨酸含量从高到低是FB>FA>FC>FD。(2)FB茶叶感官审评总分最高(86.1),FD最低(84.2)。(3)FB花香绿茶主要香气成分:反-罗勒烯(28.78%)、顺-正已酸已烯酯(6.43%)、顺-茉莉酮(1.69%)、反-橙花叔醇(0.73%)、吲哚(2.65%)的含量最高。结果阐明:在三种施肥处理中,FB最有利于茶叶氨基酸、香气物质等生化成分的积累和转化,提高绿茶的花香品质。This study was to investigate how the different fertilization techniques affected the quality of fragrant green tea. three types of fertilization treatment （ named FA, FB and FC）, and a blank control （FD） of Camellia sinensis cv. Fuding - dabaicha, which leaves was processed into fragrant green tea with the same technology. In addition, its amino acids, aroma and other sensory evaluation. The results showed that： ingredients were analysed, and its quality was evaluated according to （1） The contents of amino acids in fragrant green was in the order as FB 〉 FA 〉 FC 〉 FD. compared with FD, the contents of amino acids in FB, FA, FC increased 20%, 18%, 14% ,respectively. The contents of theanine was in the order as FB 〉 FA 〉 FC 〉 FD. （2） FB sensory evaluation was graded the highest total score （ 86. 1 ）, and FD the lowest （ 84.2 ）. （ 3 ） The contents of main aroma components in FB were the highest： trans -ocimene （28.78%）, cis -hexenyl hexanoate（6.43% ）, cis -jasmone （1.69%）, anti -nerolidol（0.73% ）, indole（2.65% ）, respectively. It was concluded that FB most effectively promoted the accumulation and transformation of amino acids, aroma and other biochemical components, and improved the quality of green tea flowers. FB was the best one among three fertilization treatments.

关 键 词：施肥 花香绿茶 生化成分 品质 

分 类 号：S571.1[农业科学—茶叶生产加工]