【作者】 丁葛；

【导师】 陈玉琼；

【作者基本信息】 华中农业大学 ， 茶学， 2009， 硕士

【摘要】 竹山圣水茶是竹山县茶叶支柱品牌,其发展状况对整个竹山县的茶叶产业有较大影响。课题选取竹山茶区的竹坪、圣水、得胜、大泉山、大观山、秦古、宝丰等7个具有代表性的圣水茶场对圣水茶的品质、产区气象条件、土壤条件、灌溉用水进行了研究,旨在探明竹山圣水茶品质形成与生态因子的关系,为竹山茶区的科学规划和管理提供理论依据。1.竹山圣水茶品质分析采用感官审评法分析了竹山圣水茶的感官品质。结果表明,圣水茶外形紧细显毫,色泽嫩绿光润,匀整;内质香气栗香高长,略带花香,滋味鲜醇甘爽,汤色嫩绿明亮,叶底细嫩明亮。采用化学分析和高效液相色谱法(HPLC)分析了圣水茶的品质成分。结果表明,圣水茶主要品质成分的含量为:茶多酚27.26%-34.22%,氨基酸2.86%-3.92%,咖啡碱3.468%-4.622%,可溶性糖3.35%-4.20%,叶绿素0.092%-0.199%,儿茶素110.101mg/g-151.345mg/g,茶氨酸2.157%-3.264%。采用原子发射光谱法(ICP)分析了圣水茶的营养元素。结果表明,圣水茶氮素含量5.38%-6.84%,磷素含量0.467%-0.556%,钾素含量1.064%-1.118%,钙素含量0.098%-0.165%,镁素含量706.75mg/kg-874.97mg/kg,铁含量50.55mg/kg-71.25mg/kg。采用气相色谱/质谱法(GC/MS)分析了圣水茶的香气物质组成。结果表明,香气物质中以芳香族类含量最高,其次是烷烯烃类香气物质,再次是醇类类以及醛酮类类香气物质,而以含氮香气物质为最少。这种香气物质的组成形成了竹山圣水茶香气“栗香略带花香”的独特品质。竹山茶区7个茶场中,以圣水茶场的圣水茶品质最为优异,可以作为优质竹山圣水茶的代表进行重点培育,扩大品牌效应,提高经济效益。2.竹山圣水茶品质与灌溉水的关系采用原子吸收光谱法(AAS)分析了竹山茶区灌溉用水的元素条件,结果表明竹山七个茶场所在地取得水样中的Ca含量在8.615mg/1-1.624 mg/l之间,以得胜含量最高;Fe含量在0.175 mg/l-0.534 mg/l之间,得胜和秦古含量明显高于其它茶场的;Mg含量在2.993 mg/1-5.495 mg/l之间,得胜、秦古、宝丰三个茶场的含量偏高;K含量在0.853 mg/l-7.867 mg/l之间,以大观山跟得胜含量偏高;Zn含量在0.048 mg/l-0.133 mg/l,以宝丰、大观山含量明显高于其他。采用多元线性相关分析得,水中的锌离子能显著影响茶多酚含量;而钾离子影响氨基酸;影响咖啡碱的主要有镁、锌离子;而影响叶绿素的主要有镁和锌离子。水中金属离子对可溶性糖的影响并不显著。3.竹山圣水茶品质与土壤条件的关系采用化学分析、原子吸收光谱(AAS)等方法分析了竹山茶区的土壤条件。结果表明,竹山茶区土壤的pH在3.50-5.37之间;土壤有机质含量在9.44g/kg-12.66g/kg之间,七个茶场都处在较低水平;土壤中三要素:氮(0.8g/kg-1.5g/kg);磷(0.32g/kg-0.50g/kg):钾(9.56g/kg-22.26g/kg)含量普遍偏低,土壤容重(1.32g/cm~3-1.69g/cm~3)普遍偏高。采用多元回归和线性相关分析探讨了圣水茶的品质与土壤条件的关系。结果表明,对圣水茶营养元素含量影响较为显著的土壤理化因子主要有土壤pH、容重、全氮、全磷、全钾、速效钾、交换性钙、交换性镁、有效铜、有效锌、有效铁;对圣水茶生化成分影响极为显著的土壤理化因子主要有土壤pH、有效锌、速效钾、全氮、全磷、土壤有机质,对圣水茶生化成分影响较为显著的土壤理化因子主要有有效铁、有效锌、土壤容重;影响圣水茶香气品质的的主要因子有土壤中的容重、速效钾、有效铜、氮磷钾以及有机质含量。4.竹山圣水茶品质与气象条件的关系竹山茶区属亚热带季风气候区,月平均日照百分率27.6%-48.4%;月平均气温2.9℃-27.0℃;月平均降水量8.3mm-200.6mm,全年平均降水量950.6mm;月平均空气相对湿度66.2%-83.0%;通过对不同深度的低温测定表明:0cm月平均地温为4.1℃-30.1℃,5cm月平均地温为4.3℃-28.6℃,10cm月平均地温为4.5℃-28.2℃,15cm月平均地温为4.9℃-28.5℃,20cm月平均地温为5.3℃-27.4℃;竹山茶区气象因子的垂直变化较为明显,随海拔高度的增加,光照强度减弱,气温和地温下降,空气相对湿度增加,有利于茶叶品质的形成。海拔700m处的圣水茶,营养元素、生化成分、香气物质的含量以及感官品质得分都比较高,品质优异。这与气温相对较低、昼夜温差大,光照强度适中,云雾较多,空气湿度大有关。因此,可以将海拔700m左右的地区规划为优质圣水茶生产的主要基地以提高经济效益。更多还原

【Abstract】 Shengshui Famous Tea in the tea region of Zhushan was one of the top ten famous teas in Hubei Province, PR China, which they were protected by National Protection of Geographical Indications. In addition, its developing had an important effect on prosperity of tea industry in the Qin-ba Mountain. In this research, tea quality, meteorological conditions, soil conditions in 7 tea plantations were studied. The main purpose was to indicate the relationships between tea quality and ecological factors, and provide a theoretical basis of improving management conditions and enlarging the scale of tea plants in this region.1. Research on the quality of Shengshui Famous TeaOrganoleptic quality of Shengshui Famous Tea was tested by method of organoleptic appreciation. The results showed as follows: shape was wiry and even with tips, shape color was tender green; aroma was fresh, tender, clean and high with flowery fragrance; flavor was brisk, fresh and mellow; soup color was bright and tender green; tea-leaf was even, fine and tender.The contents of tea nutrient elements, biochemical compositions were analyzed by ICP, chemical methods and HPLC. The results showed as follows: total N 5.3 8%-6.84%;total P:0.467%-0.556%,total K: 1.064%-1.118%,total Ca:0.098%-0.165%,tot al Mg:706.75mg/kg-874.97mg/kg,total Fe50.55mg/kg-71.25mg/kg,Thecontents of tea biochemical compositions: tea polyphenol 27.26%-34.22%, amino acid2.86%-3.92%, caffeine 3.468%-4.622%, soluble sugar 3.35%-4.20%, chlorophyll 0.092%-0.199%, catechin 110.101 mg/g -151.345mg/g, theanine 2.157%-3.264%.Aroma compounds of 7 Shengshui Famous Teas were analyzed by GC/MS. The contents of tea aroma compounds decreased in this order: aromatics > alkanes and alkenes >alcohols > acidic and esters > nitrogen compounds. These proportions of tea aroma compounds provided the unique aroma quality of delicate aroma with flower fragrance to Shengshui Famous Tea.Shengshui Famous Teas of Shengshui plantations had the best qualities in the 7 tea plantations. So, these plantations could be developed as representatives of Zhushan tea region in order to extend brand effects and advanced economic benefits.2 irrigation water conditions and their relationships with tea qualityIrrigation water conditions were analyzed by AAS, The results showed as follows Ca 8.615 mg/l-41.624 mg/land the highest is Desheng; Fe 0.175 mg/l-0.534 mg/l, Desheng and Qinge are more than other tea plantations; Mg 2.993 mg/l -5.495 mg/l, Desheng、Qingu、Baofeng are the Higher; K 0.853 mg/l-7.867 mg/l, Daguanshan and Desheng are the hither; Zn 0.048 mg/l -0.133 mg/l, Baofeng and Daguanshan are thehither.3. Soil conditions and their relationships with tea qualitySoil conditions were analyzed by chemical methods and AAS. The results showed as follows: pH 3.50-5.37;organic tter:9.44g/kg-12.66g/kg; N: 0.8g/kg-1.5g/kg; P: 0.32g/kg-0.50g/kg; K: 9.56g/kg-22.26g/kg; bulk density: 1.32g/cm~3-1.69g/cm~3.Based on the analysis of correlation and multilinear regression, the relativity was studied between soil conditions and tea quality of Shengshui Tea. The results showed as follows: soil total phosphorus and potassium, available potassium, copper and zinc were the main factors which affected and limited the contents of nutrient elements of tea leaves; soil pH, organic matter, total nitrogen and potassium, exchangeable calcium and magnesium, available copper and zinc were the main factors which affected and limited the contents of biochemical compositions of tea leaves; soil conditions had Obviously influence on the tea aroma quality. available potassium、copper、N、Pand Organic matter are the main factors.4. Meteorological conditions and their relationships with tea qualityTea region of Zhushan located at sub-tropic monsoon area, which monthly mean percentage of sunshine hour was 27.6%-48.4%; monthly mean air temperature was 2.9℃-27.0℃; monthly mean ground temperature: 0cm 4.1℃-30.1℃, 5cm 4.3℃-28.6℃, 10cm4.5℃-28.2℃, 15cm 4.9℃-28.5℃, 20cm 5.3℃-27.4℃; monthly mean precipitation: 8.3mm-200.6mm; annual average precipitation: 950.6mm; monthly mean air relative humidity: 66.2%-83.0%. Meteorological factor’s vertical variation of this region was obvious, which with the altitude elevated, the strength of illumination reduced, the temperature, the ground temperature reduced, the air relative humidity increased. They were all beneficial for performing quality of Shengshui Famous Tea. At altitude 700m in the tea region of Zhushan, meteorological conditions such as lower temperature, larger temperature difference between day and night, moderate light intensity, more clouds and larger air humidity were the main factors for excellent quality of tea. So, the tea regions of around altitude 700m in Zhushan will be the first choices to develop Shengshui Famous Tea with excellent quality.更多还原