长沙和保靖生态条件对保靖黄金茶1号品质的影响  

Effects of ecological conditions on the quality of No.1 Baojing Huangjin tea in Changsha and Baojing

作　　者：李维[1] 刘淑娟[1] 张帆[1] 刘文武[1] 曾跃飞[2] 谭正初[1] 

机构地区：[1]湖南省茶叶研究所,湖南长沙410125 [2]湖南省农业科学院,湖南长沙410125

出　　处：《湖南农业大学学报（自然科学版）》2014年第4期445-448,共4页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：湖南省科技成果推广计划项目(2009CK3059)

摘　　要：在长沙基地(A)和保靖基地(B)生态环境下分别设置长沙土壤(a)和保靖土壤(b)处理,研究各处理(A–a、A–b、B–a和B–b)保靖黄金茶1号茶叶内含成分的差异。结果表明:随着气温的升高,各处理茶叶的游离氨基酸含量均呈下降趋势,且均与气温呈极显著负相关;A–a、B–a茶叶中各采样时间的游离氨基酸含量均以气温较低的保靖基地处理B–a的高,A–a的茶多酚含量与气温呈显著正相关;A–b、B–b茶叶游离氨基酸含量均随时间的推移呈下降趋势,但A–b的降幅更大,两处理的茶多酚含量与气温均呈显著正相关;随着气温的升高,在4月18日至4月28日,A–a、A–b的茶多酚含量迅速增加,但B–a和B–b茶多酚含量的增加幅度整体较A–a、A–b的小;长沙、保靖的气候条件对茶叶酚氨比有较大影响,B–a和B–b的茶样酚氨比增幅较A–a、A–b的小。The effects of different ecological conditions（A–a, A–b, B–a, B–b） on the quality of No.1 Baojing Huangjin tea were respectively researched on Changsha soil（a） and Baojing soil（b） in Changsha（A） and Baojing（B） tea base. The result showed that free amino acid was decreased with temperature increase in each treatment, and the correlation between them reached significant level. Content of free amino acid in treatment B–a was higher than that of in treatment A–a in Baojing base which had a lower temperature, and there was a significant positive relationship between tea polyphenols and temperature in treatment A–a. The content of free amino acid were all decreased in treatment A–b and B–b, but there was a greater decrease in treatment A–b compared to treatment B–b. There were significant positive correlation between tea polyphenols and temperature in treatment A–b and B–b. The content of tea polyphenols was rapidly increased with temperature rises from April 18 th to April 28 th in treatment A–a, A–b, which had much more increase than that of in treatment B–a or B–b. Climate had a great influence on the ratio of phenol ammonia ratio（P/A） in base A and B. There was a less increase of P/A in Baojing than that in Changsha.

关 键 词：保靖黄金茶1号 生态条件 游离氨基酸 茶多酚 长沙 保靖 

分 类 号：S571.1[农业科学—茶叶生产加工]