感染茶白星病对茶叶生化成分的影响  

Effect of Tea White Scab Disease on Biochemical Components of Tea

作　　者：张永瑞 党晓菲 刘威 尹鹏 ZHANG Yong-rui;DANG Xiao-fei;LIU Wei;YIN Peng(College of Tea Science,Xinyang Agriculture and Forestry University,Xinyang Henan 464000;Henan Key Laboratory of Tea Plant Comprehensive Utilization in South Henan)

机构地区：[1]信阳农林学院茶学院,河南信阳464000 [2]河南省豫南茶树资源综合开发重点实验室

出　　处：《现代农业科技》2020年第13期87-88,共2页Modern Agricultural Science and Technology

基　　金：2018年度河南省科技攻关项目(182102110362);国家重点研发计划项目子课题(2016YFD0200905)。

摘　　要：为了探究茶白星病对茶叶主要生化成分的影响,以不同品种染病茶树的健康叶片和感病叶片及未感病茶树的叶片为试验材料,测定叶片中茶多酚、咖啡碱、游离氨基酸、水浸出物等含量的变化。结果表明,感病植株叶片的茶多酚、咖啡碱、水浸出物含量与未感病植株叶片相比总体呈下降趋势,氨基酸含量总体呈上升趋势。感染茶白星病会对茶叶生化成分产生明显的影响,但不同品种茶树间存在差异。In order to explore the effect of tea white scab disease on the main biochemical components of tea leaves,healthy leaves and susceptible leaves of different varieties of tea infected with tea white scab disease and leaves of tea uninfected with white scab disease were used as test materials to determine the content of tea polyphenols,caffeine,free amino acids and water extract.The results showed that the contents of tea polyphenols,caffeine,and water extracts of the susceptible leaves showed a general downward trend compared with the leaves of non-susceptible tree,and the content of amino acids generally increased.Infection with tea white scab disease had a significant effect on tea biochemical components,and there were differences between different varieties of tea trees.

关 键 词：茶白星病 茶叶 生化成分 

分 类 号：S435.711[农业科学—农业昆虫与害虫防治]