昼夜温差对茶鲜叶挥发性及非挥发性品质成分及相关生理指标的影响  

Effects of Temperature Difference Between Day and Night on Volatile and Non-volatile Quality Components and Related Physiologic Index of Fresh Tea Leaves

作　　者：陈林怡 郭豪 陈红梅 张哿烨 廖露露 周婉婷 张梦雪 易志刚[1] CHEN Linyi;GUO Hao;CHEN Hongmei;ZHANG Geye;LIAO Lulu;ZHOU Wanting;ZHANG Mengxue;YI Zhigang(College of Resources and Environment,Fujian Agriculture and Forestry University/Fujian Provincial Key Laboratory of Soil Environmental Health and Regulation,Fuzhou,Fujian 350002,China;College of Mechanical and Electrical Engineering,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China)

机构地区：[1]福建农林大学资源与环境学院/土壤环境健康与调控福建省重点实验室,福建福州350002 [2]福建农林大学机电工程学院,福建福州350002

出　　处：《热带作物学报》2024年第4期793-803,共11页Chinese Journal of Tropical Crops

基　　金：国家自然科学基金项目(No.41877326);福建省红壤山地农业生态过程重点实验室开放课题(No.Aephrs-202102)。

摘　　要：茶叶品质与茶树(Camellia sinensis)的生长生态环境密切相关,其中昼夜温差的变化影响茶树代谢产物的合成与积累,进而影响茶叶品质。本研究选取福云六号茶树为研究对象,模拟设置0、5、10、15℃4个昼夜温差(DIF)处理,通过模拟DIF变化来探究其对茶树光合作用与茶鲜叶挥发性及非挥发性品质成分的影响。研究结果表明:随着DIF增大,茶树净光合速率(P_(n))、气孔导度(G_(s))、蒸腾速率(T_(r))显著增大(P<0.05)。DIF增大显著增加叶绿素a(Chl a)、叶绿素b(Chl b)、叶绿素a+b[Chl(a+b)]、类胡萝卜素(Car)含量,并且在DIF为10℃时含量达到最大。DIF变化对茶鲜叶挥发性组分和主要组分的相对含量均有影响,茶鲜叶挥发性成分中醇类和醛类相对含量最大。DIF增大提高醛类物质的相对含量,并且茶鲜叶挥发性成分的种类与主要香气成分的相对含量随DIF变化有所差异,其中正己醛的相对含量随DIF的增大而增加,DIF为15℃时其相对含量最高,为39.94%,青叶醇的相对含量则随DIF的增大而降低。DIF的变化显著影响β-葡萄糖苷酶、β-樱草糖苷酶和脂氧合酶活性,其中β-葡萄糖苷酶、β-樱草糖苷酶活性随DIF的增大呈先增后降的趋势,在DIF为5℃时达到最大,而脂氧合酶活性则相反。游离氨基酸和咖啡碱含量随DIF的增大显著增加,DIF为15℃时其含量分别是DIF为0℃时的2.44倍和2.55倍;总黄酮含量与酚氨比则随DIF的增大显著降低(P<0.05),在DIF为15℃时均达到最低,分别为2.84%和3.24。茶鲜叶中的游离氨基酸含量与P_(n)呈极显著正相关,而酚氨比与P_(n)呈极显著负相关(P<0.01)。本研究发现DIF增大可明显影响茶鲜叶的挥发性香气物质,提高茶叶滋味品质,研究结论可为茶园选址和茶树种植提供理论依据。Tea quality is closely related to the growth and ecological environment of tea plant(Camellia sinensis).The difference between day and night temperature(DIF)affects the synthesis and accumulation of tea plant metabolites,which in turn affects the quality of tea.In this study,Fuyun No.6 was selected as the research object,and four DIF treatments(0℃,5℃,10℃and 15℃)were simulated to explore the effects of DIF on photosynthesis and volatile and non-volatilequality components of tea fresh leaves.The results showed that the net photosynthetic rate(P_(n)),stomata conductance(G_(s))and transpiration rate(T_(r))of tea plants increased significantly with the increase of DIF(P<0.05).Increasing DIF significantly increased the contents of chlorophyll a(Chl a),chlorophyll b(Chl b),chlorophyll(a+b)[Chl(a+b)]and carotenoids(Car),and reached the maximum when DIF was 10℃.In addition,the change of DIF had an effect on the volatile components and relative contents of main components in fresh tea leaves,and the relative contents of alcohols and aldehydes were the largest in the volatile components of fresh tea leaves.The increase of DIF could significantly enhance the relative contents of aldehydes,and the relative contents of volatile components and main aroma components in fresh tea leaves were different with the change of DIF.The content of hexanal increased with the increase of DIF,with the highest value of 39.94%at DIF=15℃,while the relative content of cis-3-hexenol decreased with DIF increasing.The change of DIF significantly affected the activities ofβ-glucosidase,β-primeverosidase and lipoxygenase.The activities ofβ-glucosidase andβ-primeverosidase first increased and then decreased with the increase of DIF,and reached the maximum when the DIF was 5℃,while the activity of lipoxygenase was opposite.Furthermore,the contents of free amino acids and caffeine increased significantly with the increase of DIF,which were 2.44 and 2.55 times at DIF=15℃than those at DIF=0℃,respectively.The total flavonoids content

关 键 词：茶树 昼夜温差 茶叶香气 茶叶滋味 生理指标 

分 类 号：S31[农业科学—作物栽培与耕作技术]