丛枝菌根真菌对茶树鲜叶理化成分及成品茶品质的影响

摘要/Abstract

摘要： 为探究丛枝菌根真菌（Arbuscular mycorrhiza fungi,AMF）对茶叶品质的影响,以‘福鼎大毫茶’（Camellia sinensis cv.‘Fuding Dahaocha’）茶树为研究对象,通过生化成分检测、感官审评、定量描述,并结合顶空固相微萃取-气质联用技术（HS-SPME-GC-MS）,对比分析接种与未接种AMF对茶园土壤理化性质的影响,以及茶树鲜叶、成品茶基础理化成分、挥发性化合物的差异。结果表明,接种AMF显著提高土壤有机质、碱解氮和速效钾的含量;与CK相比,接种AMF茶树鲜叶中游离氨基酸、可溶性糖及黄酮含量呈上升趋势,增幅分别为7.62%、16.13%、20.86%,茶多酚、咖啡碱、EGCG、ECG等物质含量及酚氨比分别降低了6.61%、2.13%、13.01%、15.71%、13.11%;成品茶内含物含量变化趋势与茶树鲜叶基本一致;AMF显著提高了鲜叶中橙花醇、芳樟醇、(E)-3-己烯-1-醇、乙酸叶醇酯等香气前体物质的含量,为茶叶中苯乙醛、芳樟醇、己醛、(Z)-3-己烯-1-醇等特征香气成分的形成与积累奠定良好的物质基础。接种AMF改善了茶园土壤环境,AMF可促进茶树鲜叶特征成分的合成与积累,促使成品茶形成滋味鲜爽醇和、香气浓醇清鲜的感官风味特征,从而提高茶叶的整体品质。

关键词: 丛枝菌根真菌, 茶树鲜叶, 成品茶, 理化成分, 挥发性成分

Abstract: To investigate the effects of Arbuscular mycorrhiza fungi (AMF) on tea quality, ‘Fuding Dahaocha’ (Camellia sinensis cv. ‘Fuding Dahaocha’) were used as the research subject. Through the detection of biochemical components, sensory evaluation, and quantitative description combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), the differences physicochemical indicators of tea garden soil and in the basic physicochemical components, volatile compounds of fresh leaves processed tea between AMF-inoculated and non-inoculated tea plants were comparatively analyzed. The results show that AMF significantly increased the contents of soil organic matter, alkaline-hydrolysable nitrogen, and available potassium. Inoculation with AMF promoted the synthesis and accumulation of characteristic components in fresh tea leaves. Compared with CK, the contents of free amino acids, soluble sugars and flavonoids in AMF tea fresh leaves increased by 7.62%, 16.13% and 20.86%, respectively. Whereas the contents of tea polyphenols, caffeine, EGCG, ECG, and the phenol-to-amino ratio decreased by 6.61%, 2.13%, 13.01%, 15.71% and 13.11%, respectively. The trend of changes in the contents of compounds in tea end products and fresh leaves was basically consistent. At the same time, AMF significantly increased the contents of aroma precursors such as nerolidol, linalool, (E)-3-hexen-1-ol, and geranyl acetate in fresh leaves, providing a solid material basis for the formation and accumulation of characteristic aroma compounds in tea, such as phenylacetaldehyde, linalool, hexanal and (Z)-3-hexen-1-ol. Overall, AMF inoculation improved the soil environment of the tea garden and promoted the synthesis and accumulation of key components in tea leaves, contributing to a fresh and mellow taste and a rich, refreshing aroma, thereby enhancing the overall quality of the tea.

Key words: Arbuscular mycorrhiza fungi, fresh tea leaves, tea end product, physical and chemical composition, volatile components

中图分类号:

张倩, 刘盼盼, 何碧云, 王治会, 吴伟伟, 高晨曦, 曾雯, 孙威江. 丛枝菌根真菌对茶树鲜叶理化成分及成品茶品质的影响[J]. 茶叶科学, 2026, 46(1): 73-88.

ZHANG Qian, LIU Panpan, HE Biyun, WANG Zhihui, WU Weiwei, GAO Chenxi, ZENG Wen, SUN Weijiang. Influence of Arbuscular Mycorrhiza Fungi on the Physicochemical Components of Fresh Tea Leaves and Quality of Tea End Products[J]. Journal of Tea Science, 2026, 46(1): 73-88.

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