中国农学通报
中國農學通報
중국농학통보
CHINESE AGRICULTURAL SCIENCE BULLETIN
2009年
15期
261-267
,共7页
金珊%余有本%张秀云%肖斌%周天山%巩雪峰
金珊%餘有本%張秀雲%肖斌%週天山%鞏雪峰
금산%여유본%장수운%초빈%주천산%공설봉
荼%设施栽培%品质
荼%設施栽培%品質
도%설시재배%품질
tea%greenhouse%quality
研究设施茶园的栽培方式对春季绿茶品质的影响,为设施茶园的发展提供科学依据.以常规栽培绿茶为对照,通过对设施栽培绿茶中主要生化成分、五种儿茶素舍量的测定,香气物质的GC-MS分析及感观审评,对设施栽培茶叶的品质进行了初步研究.结果表明,设施栽培环境下茶叶的茶水浸出物和氨其酸含量较常规栽培有所增高,茶多酚和咖啡碱含量略低于常规栽培;设施栽培的五种主要儿茶素总量低于常规栽培茶叶,但儿茶素品质指数有明显提高;GC-MS分析共鉴定出57种香气物质,其中设施栽培的茶叶有51个组分、常规露天栽培的对照茶叶43个组分.通过对2种茶叶主要香气组分和香气特征物质的对比,发现二者主要香气物质和香气特征物质的组成成分基本相同,但相对含量差异较大;设施栽培茶叶感现审评得分93.45,略高于对照的93.40分.因此,设施栽培茶园的管理方式在一定程度上可以促进绿茶良好品质的形成.
研究設施茶園的栽培方式對春季綠茶品質的影響,為設施茶園的髮展提供科學依據.以常規栽培綠茶為對照,通過對設施栽培綠茶中主要生化成分、五種兒茶素捨量的測定,香氣物質的GC-MS分析及感觀審評,對設施栽培茶葉的品質進行瞭初步研究.結果錶明,設施栽培環境下茶葉的茶水浸齣物和氨其痠含量較常規栽培有所增高,茶多酚和咖啡堿含量略低于常規栽培;設施栽培的五種主要兒茶素總量低于常規栽培茶葉,但兒茶素品質指數有明顯提高;GC-MS分析共鑒定齣57種香氣物質,其中設施栽培的茶葉有51箇組分、常規露天栽培的對照茶葉43箇組分.通過對2種茶葉主要香氣組分和香氣特徵物質的對比,髮現二者主要香氣物質和香氣特徵物質的組成成分基本相同,但相對含量差異較大;設施栽培茶葉感現審評得分93.45,略高于對照的93.40分.因此,設施栽培茶園的管理方式在一定程度上可以促進綠茶良好品質的形成.
연구설시다완적재배방식대춘계록다품질적영향,위설시다완적발전제공과학의거.이상규재배록다위대조,통과대설시재배록다중주요생화성분、오충인다소사량적측정,향기물질적GC-MS분석급감관심평,대설시재배다협적품질진행료초보연구.결과표명,설시재배배경하다협적다수침출물화안기산함량교상규재배유소증고,다다분화가배감함량략저우상규재배;설시재배적오충주요인다소총량저우상규재배다협,단인다소품질지수유명현제고;GC-MS분석공감정출57충향기물질,기중설시재배적다협유51개조분、상규로천재배적대조다협43개조분.통과대2충다협주요향기조분화향기특정물질적대비,발현이자주요향기물질화향기특정물질적조성성분기본상동,단상대함량차이교대;설시재배다협감현심평득분93.45,략고우대조적93.40분.인차,설시재배다완적관리방식재일정정도상가이촉진록다량호품질적형성.
In order to develop scientific foundation for greenhouse cultivation of tea garden, this study dis-cussed the effects of greenhouse cultivation on the green tea quality variation. The content of the main bio-chemical components and five kinds of catechins were determined, the aroma components were analyzed by GC-MS and sensory evaluation were carried out. The results showed that the contents of water extracts and amino acid in green tea cultivating in greenhouse are higher than that in CK, while the contents of tea polyphe-nol and caffeine in green tea of greenhouse are lower than that in CK; total content of the five kinds of cate-chins in green tea of greenhouse is lower than CK, but the Catechin Quality Index is obviously improved; about 57 differently aromatic compounds are isolated and identified from the two kinds of tea by GC-MS, among which 51 are found in green tea in greenhouse and 43 in CK respectively. The basic aromatic components in them are similar on the whole. However, difference in relative contents of aromatic components was found. The results of sensory evaluation showed the tea cultivated in greenhouse was got the higher mark of 93.45 than CK, which is 93.40. Therefore, the greenhouse cultivation can promote the quality of green tea in some extent.
