南京地区安吉白茶叶绿素含量随季节变化的研究  

The Chlorophyll Content of Anji Tea Changing with Seasons in Nanjing

作　　者：王世斌[1] 印鸣 

机构地区：[1]金陵科技学院园艺学院,江苏南京210038

出　　处：《金陵科技学院学报》2012年第1期72-75,83,共5页Journal of Jinling Institute of Technology

摘　　要：通过对不同时期不同部位新梢叶片叶绿素含量的测定,分析了安吉白茶在生长季节其叶绿素含量随时间的变化情况。结果表明:1)春季安吉白茶各部位叶片的叶绿素含量均较低,随着时间的推移,其含量逐渐升高;秋季后期又下降;2)叶绿素含量变化与叶片色泽、气温有关,在早春叶片返白期叶绿素含量最低,复绿后渐渐增大,气温值在20°C以内,叶色较淡。此为实现加工优质的安吉白茶提供了理论依据。The chlorophyll content of the shoot of Anji tea is determined in different parts at different times,and it changes with seasons.The results show that in spring Anji tea contains low chlorophyll,then its content gradually increases,but decreases in the late autumn.The change is also related to the color of leaves and temperature.In early spring at the white-back period of leaves the chlorophyll content is the lowest,after re-greening the leaves it gradually increases,and the leaves have lighter color within the temperature of 20°C.The paper illustrates the changes of chlorophyll content of Anji tea over time,so as to provide a theoretical foundation for producing high-quality Anji tea.

关 键 词：安吉白茶 叶片 叶绿素含量 季节 

分 类 号：S571.1[农业科学—茶叶生产加工]