凤凰单从茶品质的海拔区间差异分析凤凰单从茶品质的海拔区间差异分析.pdfVIP

中国农学通报 2015,31(34):143-151 Chinese Agricultural Science Bulletin 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 （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） 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、 ???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：凤凰单丛茶；品质；海拔 中图分类号：S571.1 文献标志码：A 论文编号：cas Analysis of Quality Differences Among Fenghuang Dancong Tea in Different Altitude Ranges Tang Hao, Tang Jingchi, Cao Junxi, Zhou Bo, Li Jianlong, Cai Jiao ( / Drinkable Plants Institute of Guangdong Academy of Agricultural Sciences , Guangzhou 510640) Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization In order to study the biochemical features that constituted tea quality differences of Fenghuang Abstract: 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 resul