基于通径分析法的土壤性质对茶叶品质的影响研究  

Effects of Soil Properties on Tea Quality Based on Path Analysis Method

作　　者：林绍霞 张清海 张珍明[2] 杨鸿波 文锡梅 林昌虎[3] 

机构地区：[1]贵州省分析测试研究院,贵州贵阳550002 [2]贵州大学,贵州贵阳550025 [3]贵州科学院,贵州贵阳550001

出　　处：《水土保持通报》2013年第4期189-194,共6页Bulletin of Soil and Water Conservation

基　　金：贵州省农业科技攻关计划项目"基于3S技术的贵州茶园地土地适宜性评价与茶叶质量体系研究"[黔科合NY字(2008)3024号];"贵州鸟王名优茶叶质量体系研究"[黔科合NY字(2009)3021号];贵州科学院青年基金项目[黔科院J合字(2010)011号]

摘　　要：为探究土壤性质对茶叶品质的影响程度,采用通径分析法研究了贵州省主要名优绿茶产地土壤性质对茶叶中水浸出物、茶多酚、儿茶素、咖啡碱的直接和间接效应。研究结果表明,土壤性质与茶叶品质之间的相关性不明显,土壤对茶叶品质影响程度表现为:咖啡因>儿茶素>水浸出物>茶多酚,决定系数分别为:0.854,0.830,0.787和0.705,剩余项系数分别为:0.382,0.412,0.462和0.543,土壤性质能表达影响茶叶品质众多因素中50%以上的信息。In order to study the impacts of soil properties on the quality of tea, path analysis method was used to analyze the direct and indirect effects of soil properties on water extracts, polyphenols, catechins and caf- feines of tea in the main region of famous green tea-producing area in Guizhou Province. The results showed that there was no significant correlation between the soil properties and quality of tea. The impact of soil on quality of tea was caffeines〉 catechins〉 water extracts〉 polyphenols, the determinative coefficients were 0. 854, 0. 830, 0. 787 and 0. 705, respectively, and the residual coefficients were 0. 382, O. 412, 0. 462 and 0. 543, respectively. The results also showed that soil properties could express more than 50% factors that influence tea quality.

关 键 词：通径系数 土壤性质 茶叶品质 

分 类 号：S158[农业科学—土壤学]