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中国农学通报

中国农学通报 ›› 2015, Vol. 31 ›› Issue (34): 143-151.doi: 10.11924/j.issn.1000-6850.casb15060056

所属专题： 园艺

• 林学 园艺 园林 • 上一篇    下一篇

凤凰单丛茶品质的海拔区间差异分析

唐 颢,唐劲驰,操君喜,周 波,黎健龙,蔡 娇   

  1. (广东省农业科学院饮用植物研究所/广东省茶树资源创新利用重点实验室,广州 510640）
  • 收稿日期:2015-06-09 修回日期:2015-07-31 接受日期:2015-08-13 出版日期:2015-12-17 发布日期:2015-12-17
  • 通讯作者: 唐颢
  • 基金资助:
    广东省农业科学院院长基金项目“不同海拔区域凤凰单丛茶的品质差异及生态影响因子研究”(201117)；广东省科技计划项目“广东茶区优质低碳栽培模式及关键技术研究与示范”(2012B031000027)。

Analysis of Quality Differences Among Fenghuang Dancong Tea in Different Altitude Ranges

Tang Hao, Tang Jingchi, Cao Junxi, Zhou Bo, Li Jianlong, Cai Jiao   

  1. (Drinkable Plants Institute of Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou 510640)
  • Received:2015-06-09 Revised:2015-07-31 Accepted:2015-08-13 Online:2015-12-17 Published:2015-12-17

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摘要： 为探究构成不同海拔区间凤凰单丛茶品质差异的生化本质，以潮安县凤凰镇分别位于海拔300~1100 m区间的5个八仙单丛成龄茶园为研究对象，按相同工艺采制成茶样，比较分析不同海拔区间成茶样的生化成分和土壤养分含量差异。结果表明，高山茶（海拔800~1100 m）与中山茶（海拔500~700 m）的生化成分含量差异较小，高（中）山茶的茶多酚、茶色素、咖啡碱、可可碱、没食子酸、茶氨酸、天冬氨酸、脯氨酸、谷氨酸、木糖，矿质元素硼、锌、铁、锰、钙、镁、铜、硫以及香气组分脱氢芳樟醇、反-橙花叔醇、 顺-茉莉酮、α-蒎烯、β-紫罗酮、苯甲醛、藏红花醛等的含量显著高于低山茶（海拔300~400 m）；茶多酚、茶黄素、咖啡碱、可可碱、茶碱、没食子酸及醇类、烯烃类、醛类、烷烃类、酯类等香气物质含量与海拔高度呈正相关。中、高山茶园土壤有机质含量高，氮、磷、钾含量适中均衡，矿质元素钙、镁、锰、氟、硒等含量较高，说明土壤性状是影响凤凰单丛茶品质的重要因素。

关键词: 竹醋, 竹醋, 红色甜椒, 贮藏, 活性氧代谢

Abstract: In order to study the biochemical features that constituted tea quality differences of Fenghuang Dancong tea from different altitude ranges, the authors selected 5 Baxian Dancong mature tea gardens located at altitude of 300-1100 m in Chao’an County Fenghuang Town for study, made finished tea samples according to the same process, and conducted comparative analysis of biochemical composition of the finished tea and soil nutrient content differences from different altitude ranges. The results showed that differences of biochemical ingredients content between high mountain tea (elevation 800-1000 m) and medium mountain tea (elevation 500-700 m) were smaller. Content of tea polyphenols, tea pigment, caffeine, theobromine, gallic acid, theanine, aspartic acid, proline, glutamic acid and xylose, mineral elements of boron, zinc, iron, manganese, calcium, magnesium, copper and sulfur, and aroma components of hotrienol, trans-nerolidol, cis-jasmone, α-pinene, β-ionone, benzaldeh-yde, safranal etc. of high (medium) mountain tea were significantly higher than those of low mountain tea (elevation 300-400 m). Polyphenols, theaflavins, caffeine, theobromine, theophylline, gallic acid and aroma substances content such as alcohol, olefins, aldehydes, alkanes and esters were positively correlated with altitude. Soil nutrients and regional climate factor were the main reasons for the formation of Fenghuang Dancong tea quality regional differences. Soil of high (medium) mountain tea garden had higher organic matter content, nitrogen, phosphorus and potassium content were moderately balanced, and there were high mineral elements contents of calcium, magnesium, manganese, fluorine and selenium, indicating that soil properties were an important factor in the Fenghuang Dancong tea quality.

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