茶白星病对茶鲜叶主要化学成分的影响.pdfVIP

第33卷第6期 湖南农业大学学报(自然科学版) Vol-33 NO．6 2007年 l2月 Journal of Hunan Agricultural University(Natural Sciences) Dec．20o7 文章编号：1007．1032(2007)06．0741—03 茶白星病对茶鲜叶主要化学成分的影响 周玲红。，邓 欣”．邓克尼 (湖南农业大学 a．生物安全科学技术学院；b．园艺园林学院，湖南 长沙 410128) 摘 要：于茶白星病严重发生期，采集不同感病程度的病叶进行茶多酚、咖啡碱、氨基酸和水浸出物等主要化学成 分的测定．结果表明，病情指数为17．6，27．5，64．5的茶鲜叶中，茶多酚含量分别比健叶低1．8％，7．7％，11．4％，咖 啡碱含量分别比健叶低3．7％，15．3％，26．7％，水浸出物含量分别比健叶低7．7％，9．4％，14．4％，说明感病鲜叶中构 成成茶品质的主要化学成分含量降低；游离氨基酸的含量分别比健叶高 65．8％，106．8％，1 15．7％，这可能与感病组 织内蛋白水解酶活性提高，蛋白质降解有关． 关 键 词：茶白星病；茶鲜叶；化学成分 中图分类号：$571．101 文献标识码：A Effect of tea white scab on main chemical composition in tea leaves ZHOU Ling-honga， DENG Xin矿 DENG Ke-nib ， (a．College of Bio—Safety Science and Techonlogy；b．College of Horticulture and Landscape，HNAU， Changsha 410128，China) Abstract：Pt evious studies on the protections of tea are mainly focused on the influence of the diseases to the tea growth and the productivity，rather than the qualities of the infected tea leaves．The author collected healthy leaves and sick leaves of various statuses during the period of seriOUS tea white stab diseases，and then determined some main chemical compositions，such as tea polyphenols，coffee alkali，amino acids and water soluble matter．It shows showedthat，withillnessindex as 17．6，27．5，64．5 separately ofthefreshtealeaves，the content ofteakpolyphenols iS 1．8％，7．7％ and l 1．4％ lower separately than that in healthy leaves while the COflee alkali iS 3．7％，15．3％ and 26．7％ lower and the water soluble matter iS 7．7％，9．4％，l4．4％ lower．It iS indicated that the essential components to the tea quality are being decreased．At the same time，the content offree amino acid