武夷山茶叶品质与土壤地球化学背景特征关系探讨  

Discussion on the relationship between Wuyishan tea quality and geochemistry background characteristics

作　　者：黄炎 陈国光[1] 李雪平[3] HUANG Yan;CHEN Guo-guang;LI Xue-ping(Nanjing Center,China Geological Survey,Nanjing 210016,China;China University of Geosciences,Beijing 100083,China;Fujian Province 121 Geological Brigade,Longyan 364201,China)

机构地区：[1]中国地质调查局南京地质调查中心,南京210016 [2]中国地质大学(北京),北京100083 [3]福建省121地质大队,龙岩364201

出　　处：《华东地质》2020年第2期166-176,共11页East China Geology

基　　金：中国地质调查局“福建省资源环境承载能力综合调查评价(编号:DD20190301)”项目资助。

摘　　要：为了探讨武夷岩茶主产区茶叶品质与土壤地球化学背景的关系,采用符合正态分布的茶叶及土壤数据开展茶多酚、咖啡碱和氨基酸含量与土壤理化指标的相关分析,建立回归预测模型,探讨不同地质背景对茶叶品质的影响。武夷岩茶主产区茶叶的茶多酚与土壤pH值呈正相关,与土壤Ni呈负相关,咖啡碱与土壤Cu含量呈正相关,氨基酸与土壤pH值和K含量呈正相关,说明土壤pH值的提高有利于茶多酚、氨基酸的积累,K和Cu分别促进氨基酸和咖啡碱的合成,Ni对茶多酚积累具有抑制作用。不同地质背景茶叶品质状况表现为红层区>冲洪积区>变质岩区>细砂岩区。In order to evaluate the relationship between tea quality and soil geochemistry background in the main productive areas of Wuyi Rock Tea,we report the soil physicochemical characteristics and essentials of tea quality(e.g.tea polyphenols,caffeine and amino acid).These facts,as well as previous data are used for bivariate correlation and linear regression analyses and evaluate the influence of different geology backgrounds on tea quality.Those analyses indicate that tea polyphenols contents are positively correlated with pH values,but negatively correlated with Ni abundances of the soil,the caffeine contents,are positively correlated with Cu,and amino acid contents are positively correlated with pH values and K content.In addition,the contents of tea polyphenols and amino acid increase with the increase of pH values,K and Cu values,respectively,suggesting the K and Cu of the soil would accelerate the formation of amino acid and caffeine but Ni would inhibit the accumulation of tea polyphenols.Thus,the quality of tea in different geology backgrounds is shown as red bed area>Qpal area>metamorphic rock area>fine sandstone area.

关 键 词：茶叶 品质成分 土壤元素 相关分析 回归分析 

分 类 号：S571.1[农业科学—茶叶生产加工] S153.6[农业科学—作物学]