不同施肥处理对黄金茶鲜叶挥发性成分及其制成绿茶品质的影响  

Effects of different fertilization treatments on volatile components in fresh leaves of Huangjin tea and on quality of the processed green tea

作　　者：鲍肃都 安勤 陈宏宇 刘洋[1,2] 陈国和 黄纯勇 胡凯玥 陈金华 刘仲华 陈艳[6] 黄建安 BAO Sudu;AN Qin;CHEN Hongyu;LIU Yang;CHEN Guohe;HUANG Chunyong;HU Kaiyue;CHEN Jinhua;LIU Zhonghua;CHEN Yan;HUANG Jian’an(The Key Laboratory of Tea Science,Ministry of Education,Changsha,Hunan 410128,China;National Engineering Research Center for the Utilization of Plant Functional Ingredients,Changsha,Hunan 410128,China;Xiangxi National Agricultural Science and Technology Park Management Committee,Huayuan,Hunan 416400,China;College of Horticulture,Nanjing Agricultural University,Nanjing,Jiangsu 210095,China;Collaborative Innovation Center for the Utilization of Plant Functional Ingredients of Hunan Province,Changsha,Hunan 410128,China;Huayuan County Agriculture and Rural Bureau,Huayuan,Hunan 416400,China)

机构地区：[1]茶学教育部重点实验室,湖南长沙410128 [2]国家植物功能成分利用工程技术研究中心,湖南长沙410128 [3]湘西国家农业科技园区管理委员会,湖南花垣416400 [4]南京农业大学园艺学院,江苏南京210095 [5]湖南省植物功能成分利用协同创新中心,湖南长沙410128 [6]花垣县农业农村局,湖南花垣416400

出　　处：《湖南农业大学学报(自然科学版)》2025年第2期24-35,共12页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：湘西州技术攻关“揭榜挂帅”项目(2022JBGS0007);湖南省财政厅项目(湘财农指[2020]0013号);国家茶叶产业技术体系(CARS-19)。

摘　　要：为探究不同施肥处理对黄金茶1号鲜叶挥发性成分及所制绿茶的感官特征的影响,优化施肥方案,本研究以5%通用有机肥、10%专用有机肥、松尔肥、松达生物有机肥以及40%复合肥组成7个不同的施肥处理,以不施肥为对照,采用顶空固相微萃取(HS–SPME)和全二维气相色谱–四极杆–飞行时间质谱分析技术(GC×GC–QTOF–MS)检测不同施肥处理下黄金茶1号鲜叶的挥发性组分,并对鲜叶制作的绿茶进行感官审评和主要生化成分分析。结果显示:黄金茶鲜叶中共检测出164种挥发性成分,其中以醇类(20.99%~37.20%)、醛类(29.67%~39.81%)和碳氢类(15.69%~25.04%)为主;施肥种类与施肥量影响挥发性成分的积累,与5%通用有机肥相比,10%专用有机肥有利于鲜叶挥发性成分的积累;在10%专用有机肥处理中,6000 kg/hm^(2)的施肥量相比3000 kg/hm^(2)的施肥量有利于碳氢类化合物和醇类化合物的积累;施肥处理对鲜叶所制绿茶的生化成分有影响,其中酚氨比降低有利于黄金茶醇厚鲜爽品质的形成;施肥种类和施肥量会影响鲜叶的挥发性成分积累以及成品茶的风味,以6000 kg/hm^(2)的10%专用有机肥搭配600 kg/hm^(2)的40%复合肥效果最优。In order to explore the impacts of different fertilization treatments on the volatile components of fresh leaves of Huangjin tea No.1 and the sensory characteristics of the green tea made from Huangjin tea,as well as to optimize the fertilization treatment plan,Huangjin tea was treated with 7 fertilization schemes,such as applying 5%general organic fertilizer,applying 10%special organic fertilizer,applying Song'er fertilizer,applying Songda biological organic fertilizer and applying 40%compound fertilizer,and with different fertilization amounts.No fertilizer was applied in the control.Headspace solid-phase microextraction(HS-SPME)and comprehensive two-dimensional gas chromatography-quadrupole-time-of-flight-mass spectrometry(GC×GC-QTOF-MS)were adopted to detect the volatile components in the fresh leaves of Huangjin tea No.1 under different fertilization treatments.Meanwhile,sensory evaluation and analysis of the main biochemical components were conducted on the green tea made from these fresh leaves.The results showed that a total of 164 volatile components were detected in the fresh leaves of Huangjin tea,mainly including alcohols(accounting for 20.99%-37.20%),aldehydes(29.67%-39.81%)and hydrocarbons(15.69%-25.04%).The types and amounts of fertilizers applied affected the accumulation of volatile components.Compared with the 5%general organic fertilizer,the 10%special organic fertilizer was more conducive to the accumulation of volatile components in fresh leaves.Among the treatments with 10%special organic fertilizer,the fertilization amount of 6000 kg/hm^(2)was more beneficial to the accumulation of hydrocarbon compounds and alcohol compounds compared with 3000 kg/hm^(2).Sensory evaluation and main biochemical components detection conducted on the prepared green tea showed the biochemical components of the green tea made from the fresh leaves with fertilization treatments had changed.Among them,the decrease in the phenol-ammonia ratio was conducive to the formation of the mellow and fresh quality of Huangji

关 键 词：黄金茶 施肥 挥发性成分 绿茶品质 

分 类 号：S571.1[农业科学—茶叶生产加工] TS207.3[农业科学—作物学]