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

doi:10.13305/j.cnki.jts.2023.06.005

Abstract

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

CLC Number:

WU Shuhua, MAO Kaiquan, CHEN Jiaming, LI Jianlong, XUE Jinghua, ZENG Lanting, YANG Yuhua, GU Dachuan. 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[J]. Journal of Tea Science, 2023, 43(6): 806-822.

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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

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