气温对日照茶鲜叶适制性的研究  

Variation of Effect of Air Temperature on Processing Suitability of Rizhao Fresh Tea Leaves

作　　者：丁立孝[1] 丁新[1] 刘冉霞 梁青[1] 邹佳佳[2] 

机构地区：[1]日照职业技术学院,山东日照276826 [2]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《中国茶叶加工》2015年第3期18-22,共5页China Tea Processing

基　　金：日照市应用技术研究与开发计划项目(2013-77)

摘　　要：试验选择日照地区的茶园,研究了气温对日照茶鲜叶适制性的影响。通过对不同采摘日期茶鲜叶进行分析,测定茶多酚、游离氨基酸、儿茶素总量及多酚氧化酶活性,分析茶叶构成因子的动态变化,对生化成分与采摘前15天的平均气温进行相关性分析。结果表明:茶鲜叶茶多酚含量、多酚氧化酶活性、酚氨比与采摘前15天平均气温具有正相关关系,氨基酸含量与采摘前15天平均气温具有负相关关系,从而为气温对日照茶鲜叶适制性的影响提供一定的理论依据。The variation of effect of temperature on processing suitability of Rizhao fresh tea leaves. Biochemical components, such as polyphenols, free amino acids, total catechins and PPO activity of fresh tea leaves of different plucking time were analyzed, including the dynamic change of constitute factor of tea, the correlation of biochemical components and the average temperature of 15 days before plucking. The results showed that the content of polyphenols,PPO activity and ratio of polyphenols and amino acid were positive correlation with the average temperature of 15 days before plucking, while content of free amino acids of fresh tea leaves were negative correlation with the average temperature of 15 days before plucking, thus provide a theoretical basis for the effect of temperature on the processing suitability of Rizhao fresh tea leaves.

关 键 词：日照茶鲜叶 采摘日期 适制性 生化成分 气温 

分 类 号：S571.1[农业科学—茶叶生产加工]