【作者】 陈泉宾； 孙威江；

【Author】 CHEN Quan-bin;SUN Wei-jiang;Horticultural College of Fujian Agriculture and Forestry University;

【机构】 福建农林大学园艺学院；

【摘要】 以肉桂品种为试验材料,系统研究高效氯氰菊酯处理对茶树鲜叶质量的影响。结果表明:肉桂春茶新梢鲜叶经高效氯氰菊酯处理后,600g/hm~2高效氯氰菊酯处理新梢鲜叶粗纤维含量与对照差异不显著;1200g/hm~2高效氯氰菊酯处理的新梢第1、2叶差异显著,第3、第4叶差异不显著。以茶多酚,氨基酸,咖啡碱、可溶性总糖、水浸出物、黄酮,茶多酚/氨基酸,(氨基酸+多糖)/茶多酚八大因子作为评判指标,模糊综合评判表明,高效氯氰菊酯处理后鲜叶生化品质下降。不同处理肉桂春茶鲜叶共检测到48种香气物质,600g/hm~2高效氯氰菊酯处理的鲜叶香气总量及乌龙茶特征香气成分α-法尼烯对照,1200g/hm~2高效氯氰菊酯处理的鲜叶则小于对照;高效氯氰菊酯处理的鲜叶橙花叔醇含量均大于对照。更多还原

【Abstract】 Taking Rougui variety as materials,the effect of beta-cypermethrin treatment on quality of fresh leaves was studied.The results showed that these was no obvious difference of content of crude fibre of fresh leaves of spring tea between 600 g/hm~2 Beta-cypermethrin treatment and the control;these was significant difference of content of crude fibre of fresh leaves No.1 and No.2 leaf between 1200 g/hm~2 Beta-cypermethrin treatment and the control,and content of crude fibre of No.3 leaf and No.4 of 1200 g/hm~2 Beta-cypermethrin treatment had not significant difference.Regarding Tea polyphenols、amino acid、caffeine、Water extract、soluble sugar、flavone、Tea polyphenols/amino acid(amino acid+soluble sugar)/Tea polyphenols as the appraisal system of biochemical quality of fresh leaves,the value of fuzzy comprehensive evaluation showed that biochemical quality of fresh leaves of Beta-cypermethrin treatment was less than the contrast.48 aroma component were detected among different treatment fresh leaves,total amount of aroma and content of Oolong tea characteristic aroma α-farnesene of 600 g/hm~2 Beta-cypermethrin treatment fresh leaves were higher than the control,1200 g/hm~2 Beta-cypermethrin treatment fresh leaves has an opposite effect,the content of3,7,11-Trimethyldodeca-1,6,10-trien-3-ol of Beta-cypermethrin treatment fresh leaves was higher than the control.更多还原