欢迎访问《茶叶科学》,今天是

茶叶科学 ›› 2023, Vol. 43 ›› Issue (6): 806-822.

• 研究报告 • 上一篇    下一篇

茶小绿叶蝉侵害对茶鲜叶持嫩性及其制成乌龙茶品质相关代谢物浸出速率的影响研究

吴淑华1,2,3,4, 毛凯权1,3,4, 陈家铭1,3,4, 黎健龙2, 薛璟花1,4, 曾兰亭1,3,4, 羊玉花1,4, 辜大川1,3,4,*   

  1. 1.中国科学院华南植物园/广东省应用植物学重点实验室,广东 广州 510650;
    2.广东省农业科学院茶叶研究所/广东省茶树资源创新利用重点实验室,广东 广州 510640;
    3.中国科学院大学,北京 100049;
    4.华南国家植物园,广东 广州 510650
  • 收稿日期:2023-08-30 修回日期:2023-10-30 出版日期:2023-12-15 发布日期:2024-01-08
  • 通讯作者: *gudachuan@scbg.ac.cn
  • 作者简介:吴淑华,女,博士研究生,茶小绿叶蝉对茶树生长和茶叶香气品质方面研究。
  • 基金资助:
    中国科学院华南植物园项目(QNXM-202302)、广州市科技计划项目(华南国家植物园重大科研攻关专项,E3330900)、河源市科技计划项目(230510171473355)、紫金县省级农业科技园区(茶叶)科技计划项目

Study on the Influence of Tea Green Leafhopper Infestation on the Tenderness of Fresh Tea Leaves and the Extraction Rate of Metabolites Related to Oolong Tea Quality

WU Shuhua1,2,3,4, MAO Kaiquan1,3,4, CHEN Jiaming1,3,4, LI Jianlong2, XUE Jinghua1,4, ZENG Lanting1,3,4, YANG Yuhua1,4, GU Dachuan1,3,4,*   

  1. 1. Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China;
    2. Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China;
    3. University of Chinese Academy of Sciences, Beijing 100049, China;
    4. South China National Botanical Garden, Guangzhou 510650, China
  • Received:2023-08-30 Revised:2023-10-30 Online:2023-12-15 Published:2024-01-08

摘要: 茶小绿叶蝉广泛分布于各地茶园,是茶园的主要害虫,对茶叶的产量和品质有着很大的影响。目前尚不清楚茶小绿叶蝉侵害对茶鲜叶持嫩性及其制成乌龙茶品质代谢物浸出速率的影响。通过剪切力测定、碎茶率分析、乌龙茶冲泡、代谢物分析和相关性分析等方法,发现茶小绿叶蝉侵害显著增加木质素、纤维素和果胶等细胞壁物质的含量,降低茶鲜叶嫩度和成品茶碎茶率,影响茶多酚、游离氨基酸、可溶性糖、儿茶素组分、氨基酸组分和茶氨酸的浸出率。并且,除表儿茶素没食子酸酯外,这些滋味物质的浸出和茶鲜叶的嫩度均与细胞壁物质的含量显著相关。本研究探索了茶小绿叶蝉侵害后茶叶滋味品质代谢物的浸出规律,从茶叶采摘、加工和冲泡饮用3个方面探索了茶小绿叶蝉侵害对于品质性状的影响。

关键词: 茶树, 茶小绿叶蝉, 细胞壁物质, 嫩度, 浸出率

Abstract: Tea green leafhopper is a major insect widely distributed in tea gardens, which has a significant impact on the yield and quality of tea. However, the effects of tea green leafhopper infestation on the tenderness of fresh tea leaves and the extraction rate of metabolites related to oolong tea quality remain unclear. By means of shear force measurement, broken tea rate analysis, oolong tea brewing, metabolite analysis and correlation analysis, it was found that the infestation of tea green leafhoppers significantly increased the contents of cell wall materials lignin, cellulose and pectin, and decreased the tenderness of fresh tea leaves and broken tea rate. The extraction rates of tea polyphenols, free amino acids, soluble sugars, catechin monomers, amino acid monomers and theanine were affected. Moreover, except for epicatechin gallate (ECG), the extraction of these taste substances and the tenderness of fresh tea leaves were significantly correlated with the contents of cell wall materials. In this study, the extraction rule of taste quality metabolites after tea green leafhoppers infestation was explored, and the influence of tea green leafhopper infestation on quality traits was explored from three aspects: tea picking, processing and brewing.

Key words: Camellia sinensis, tea green leafhopper, cell wall material, tenderness, extraction rate

中图分类号: