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浙江大学学报（农业与生命科学版）
浙江大学学报(农业与生命科学版)  2013, Vol. 39 Issue (3): 309-317    DOI: 10.3785/j.issn.1008-9209.2012.10.171
农业科学     
茶叶香气与产地土壤条件的关系
董迹芬1, 边金霖2, 朱全武1, 骆耀平1*
（1．浙江大学茶叶研究所,杭州 310058； 2．四川农业大学茶学系,四川 雅安 625014）
Relationship between  tea aroma  and soil  conditions
DONG Jifen1, BIAN Jinlin2, ZHU Quanwu1, LUO Yaoping1*
(
1.Tea Research Institute, Zhejiang University, Hangzhou 310058, China; 2.Department of  Tea Science, Sichuan Agricultural  University,  Ya′an,  Sichuan 625014， China
)
 
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摘要： 为了研究不同产地茶叶香气品质与土壤条件的关系，以利于有目标地管理和开发茶园，生产高香茶品，特采用顶空固相微萃取气质联用法、Mehlich 3浸提剂提取元素电感耦合等离子发射光谱仪，研究不同产地茶叶挥发性物质和土壤有效矿质元素的关系。通过对苍南五凤（产地1）、武义安凤（产地2）、余杭潘板（产地3）
3个不同产地茶叶样品的分析表明，产地1和产地2茶叶香气特征优于产地3；在产地3茶叶香气组成中，烯类、醇类仅占总挥发性物质的21.09%，其中良好香型的烯类、醇类物质质量分数为17.46%，而具青草气味物质的质量分数为8.53%；产地1和产地2茶叶的烯类和醇类总量分别比产地3茶叶高154%、172%，其中具良好香型的烯类和醇类物质种类比产地3茶叶多10种,且质量分数分别高101%和130%，具青草气味的质量分数少于3%。可见，烯类、醇类物质的总量以及良好香气物质和青草气味物质的种类和质量分数的变化是影响茶叶香气高低的重要因素。对3个产地的土壤样品分析表明，产地1和产地2土壤的有效钾、磷和镁质量分数显著高于产地3，其中产地1比产地3分别高120%、159%和30%，产地2比产地3分别高170%、59%和70%。不同钾肥施用水平分析表明，施钾处理的茶叶中烯类、醇类等物质质量分数与对照相比显著增加，具良好香型的烯类和醇类物质种类多5种，且质量分数分别增加25%和48%，而具青草气味的物质分别减少31%和40%。钾对改善茶叶的香气品质效应明显。综上，根据目前茶园土壤管理现状，应注重茶园土壤钾、磷、镁的补充，尤其是要加强钾肥施用的指导。
Abstract: Aroma is an important factor to assess the quality of tea. The same variety of tea plants in different regions may generate different types of aroma. Thus, choosing the appropriate region is the basic principle to gain high quality of tea. Earlier studies showed that several soil elements play an important role in taste of tea. However, few studies have been reported about their effects on tea aroma. The goal of the present study is to further investigate the relationship between  soil conditions and tea aroma, in order to better manage the tea plantation. For this purpose, the soil of tea garden in three different producing regions and corresponding tea aroma were analyzed. The three regions were named region 1 （Wufeng, Changnan）
, region 2 (Anfeng, Wuyi) and region 3 (Panban, Yuhang) respectively. Potash fertilizer test of three levels, nonpotassium   chloride  (control), 200 kg/hm2 potassium  chloride  and 400 kg/hm2 potassium  chloride  were carried out in the experimental base of Zhejiang University. Tea volatile compounds were collected by headspace solidphase microextraction and were analyzed by gas chromatographymass spectrometry. Volatile compounds were identified on mass spectra library and retention index. The quality of tea was also judged by sensory evaluation. Soil effective mineral elements were extracted by Mehlich 3 extractant and measured by ICPOES. All of the data were analyzed by oneway ANOVA followed  by Tukey’s test. Sensory evaluations showed that tea aroma characteristics of region 1 and region 2 were much better than that of region 3. In addition, results of volatile compound analysis showed that in region 3, the total contents  of alkenes and alcohols in tea were  as little as 21.09%, of which favorable alkenes and alcohols were  only 17.46%. Nevertheless, its content of grass compounds was as high as 8.53%. Compared to region 3, the total contents of alkenes and alcohols in region 1 and region 2 increased by 154%, 172% respectively. Meanwhile, the favorable alkenes and alcohols increased by 101%, 130% respectively, and their contents of grass compounds were both lower than 3%. Ten  volatile compounds with favorable odour
 (e.g., nonanal, benzyl alcohol) were detected merely in region 1 and region 2. The  result  illustrated that the content of favorable alkenes and alcohols, as well as grass compounds had an important influence on aroma of tea. On the other hand, results of soil element analysis showed that it exhibited significant increase of effective potassium, magnesium and phosphorus in region 1 (120%, 159% and 30% respectively) and region 2 (170%, 59% and 70% respectively), compared to region 3. Furthermore, potash fertilizer experiment  indicated that potassium could improve aroma of tea. As shown in ANOVA analysis, alkenes, alcohols, ketones and aldehydes increased significantly in potash fertilizer treatments compared to the controls （CK）. With increasing level of potash fertilizer, Favorable alkenes and alcohols increased by 25% and 48% respectively, while grass compounds decreased by 31% and 40% respectively. In conclusion, a complementary supply of magnesium, phosphorus and especially  potassium for poor tea soil should be taken into consideration, based on current tea plantations.  
出版日期: 2013-05-20
CLC:  S 571.1  
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董迹芬1
边金霖2
朱全武1
骆耀平1*

引用本文:

董迹芬1, 边金霖2, 朱全武1, 骆耀平1*. 茶叶香气与产地土壤条件的关系[J]. 浙江大学学报(农业与生命科学版), 2013, 39(3): 309-317.

DONG Jifen1, BIAN Jinlin2, ZHU Quanwu1, LUO Yaoping1*. Relationship between  tea aroma  and soil  conditions. Journal of Zhejiang University (Agriculture and Life Sciences), 2013, 39(3): 309-317.

链接本文:

http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2012.10.171    或    http://www.zjujournals.com/agr/CN/Y2013/V39/I3/309

[1] 杨节， 龚淑英*， 唐德松. 茶树中过氧化氢酶活力变化规律[J]. 浙江大学学报(农业与生命科学版), 2014, 40(6): 647-652.