【作者】 王敏；

【导师】 曹藩荣；

【作者基本信息】 华南农业大学 ， 茶学， 2016， 硕士

【摘要】 小绿叶蝉是茶园主要害虫,为害严重时,不仅影响茶叶品质与产量,且重施农药会导致茶园生态恶化。本文主要研究探讨小绿叶蝉为害程度对茶叶品质的影响,并结合小绿叶蝉的无公害防控,提出对小绿叶蝉为害鲜叶进行综合利用,从而提高茶园经济效益。本次研究结果如下:1、通过对不同为害时间的茶树鲜叶内含物质的测定,随着小绿叶蝉为害时间的增加,鲜叶的水浸出物、茶多酚、黄酮的含量发生变化,鲜叶咖啡碱含量平均分别降低了0.98%和1.00%,氨基酸含量呈现平缓增加的趋势,平均增加了0.30%和0.35%。可溶性糖含量均呈现先增加后缓慢减少的趋势,均在为害两天的2号鲜叶样品中达到最大。结果反映,不同茶树品种间生化成分存在差异,金萱大于福云六号。2、不同为害时间的鲜叶,其鲜叶香气物质发生明显变化,醇类物质、酮类物质稍有增加,酯类、烷类减少。含量上表现为烷类物质总含量的减少,而醇类、醛类香气物质总含量的增加。总体香气物质含量表现为先增加后减少,并随着为害程度的增加出现了新的香气物质,如对二甲苯、2-乙基己醇、四氢薰衣草醇、鲸蜡醇、茶香螺烷、角鲨烯、柏木脑、2-丁基-1-辛醇等。3、在自然生长的茶园中,不同为害程度对茶叶品质影响很大,当适度的为害有利于提高茶叶品质,但小绿叶蝉自然为害表现严重时,不仅鲜叶的外观品质特征下降,内含物质也受到严重影响,大大降低了茶叶品质。通过对虫害鲜叶与成茶内质成分的测定与分析发现,不同为害程度的鲜叶的基酸、咖啡碱的含量下降,氨基酸含量最大降低了0.17%,咖啡碱含量最大降低了1.20%,可溶性糖含量最大增加了2.02%。做成红茶后,随着小绿叶蝉为害表现程度的增加,且水浸出物、可溶性糖以及茶黄素的含量增加,水浸出物的含量最大增加了2.33%,可溶性糖含量增加了1.49%。氨基酸、咖啡碱和茶红素的含量降低,氨基酸含量平均降低了0.08%,咖啡碱含量平均降低了1.50%。茶褐素的含量先增加后减少。且与鲜叶相比,成茶的茶多酚、咖啡碱、儿茶素、可溶性糖的含量均降低。4、通过对不同虫害表现程度金萱红茶的感官审评得出,适当程度的虫害使茶叶品质在香气上出现花香,蜜香,且滋味醇正,整体口感协调自然。本次实验中,金萱红茶2,虫害表现程度稍轻叶片有一两处明显咬食痕迹,鲜叶尚完好,呈鲜绿色。得分最高89.5分,相比金萱红茶为害表现程度最轻的金萱红茶1高了5.5分,比为害表现程度最重的金萱红茶4高了14.5分。虫害严重时,鲜叶外观卷曲,焦边严重,呈灰绿色,制成的茶叶条索易碎,叶底变硬,香气欠醇,口感下降。因此,生产中,应对小绿叶蝉的为害,采取防控措施,控制为主,加以对虫害鲜叶的利用,从而达到提高经济效益的目的。更多还原

【Abstract】 Leafhopper, as the main tea garden pests, not only effected tea quality, but also lead to deterioration of ecology environment when given a lot of pesticides. This paper study and investigated the effects of leafhopper bite which influenced the tea leaves in different extent. Finally combined prevention and control of the leafhopper, develop the new use with distinctive tea to increase economic benefits of the garden. The results are as follows:1. Through the determination of containing in Jinxuan and the Fuyun 6 fresh leaves which eaten by the leafhopper with different duration. We can found that water extract, tea polyphenols and flavonoids in Jinxuan and the Fuyun 6 tree leaves has no obvious change. The caffeine content respectively decreased by 0.98 % and 1.00 % in Jinxuan and Fuyun 6. The amino acid content showed a gradual increasing trend and increased by 0.35 % and 0.30 % in average. Sluble sugar content increased at first, then decreased slowly, and both reached maximum in the No. 2 sample. We can found that tea polyphenols, catechins, caffeine content in Jinxuan is much larger than the Fuyun 6 fresh leaves in the whole.2. The determination result show that the aroma substances was different in Jinxuan or Fuyun 6 fresh leaves which was bite by the leafhopper with different duration. Picking up different degrees of leafhopper biting Jinxuan and the Fuyun 6 fresh leaves, the measurement results show that the leafhopper biting can cause aroma change. The number of alcohols, ketones has a slightly increase. Esters and alkanes reduced. The content determination show that alkanes reduced. Alcohols and aldehydes increased. The overall content of aroma components indicates an increase at first, then decrease. With the increased of leafhopper biting levels. It also has an emergence of new aroma substances, such as xylene, ethyl hexanol, tetrahydro lavender alcohol, cetyl alcohol, tea spiro alkanes, squalene, Kashiwagi brain and 2-butyl-1-octanol.3. When the leafhopper biting was serious, not only the appearance harmed but also the internal substances influenced, leading to an decrease on the quality of tea. The measurement and analysis of the leaves which was bite by the pests demonstrate that tea polyphenols and catechins has no change in Jinxuan fresh leaves when the amino acid reduced by 0.17 % on the average and caffeine reduced by 1.20 %. The determination on the Jinxuan black tea showing that, tea polyphenols and catechins almost have little change. The amount of water extract, theaflavin and soluble sugar increased. Water extracts increased by 2.33 % and soluble sugar increased by 1.49 %. And the amount of amino acid, caffeine, thearubigins reduced. Amino acid reduced by 0.08 % and caffeine reduced by 1.50 % on the average. And theabrownin content increased at the first, then reduced in the Jinxuan black tea.4. Through the sensory evaluation of the Jinxuan black tea which was made by the different degree of leafhopper biting. We can conclude that a certain degree of leafhopper biting lead to flowers and honey appear in the tea with a mellow taste. It is more natural and harmonious on the overall taste too. In this experiment, black tea Jinxuan 2, pests performance to a lesser extent leaves have one or two obvious bite marks, fresh leaves still intact, was bright green, has the highest score 89.5. Compared to black tea Jinxuan infestation levels of expression of the lightest black tea Jinxuan 1 high 5.5 points, the heaviest damage levels black tea Jinxuan 4 high 14.5 points. The appearance of fresh leaves curl, coke side seriously with grayish green and easily broken when was made in black tea. The bottom of leaves was hard and the water has less alcohol aroma. Taste decline on the overall. Therefore, prevention of leafhopper should mainly be control-oriented. And using pest biting leaves made unique tea to achieve the purpose of improving economic efficiency of the garden.更多还原