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三种施肥处理(分别标记为:FA,FB,FC),及一个空白对照(FD)的福鼎大白茶鲜叶,按同一加工工艺加工成花香绿茶,分析检测其氨基酸、香气物质等生化成分,并进行感官审评,以期探讨不同施肥技术对花香绿茶品质的影响。结果表明:(1)鲜叶氨基酸总量从高到低是FB>FA>FC>FD,FB、FA、FC氨基酸总量分别比FD增加20%、18%、14%;茶氨酸含量从高到低是FB>FA>FC>FD。(2)FB茶叶感官审评总分最高(86.1),FD最低(84.2)。(3)FB花香绿茶主要香气成分:反-罗勒烯(28.78%)、顺-正已酸已烯酯(6.43%)、顺-茉莉酮(1.69%)、反-橙花叔醇(0.73%)、吲哚(2.65%)的含量最高。结果阐明:在三种施肥处理中,FB最有利于茶叶氨基酸、香气物质等生化成分的积累和转化,提高绿茶的花香品质。
Three kinds of fertilization treatments (FA, FB, FC, respectively) and a blank control (FD) fresh leaves of Fuding Daba in accordance with the same processing technology into flower green tea, analysis and detection of its amino acids, aroma substances and other biochemical components , And sensory evaluation, in order to explore the different fertilization techniques on the quality of floral green tea. The results showed that: (1) The total amount of amino acids in fresh leaves was FB> FA> FC> FD, the total amount of amino acids in FB, FA, FC increased 20%, 18% and 14% High to low is FB> FA> FC> FD. (2) FB tea sensory evaluation score the highest (86.1), FD lowest (84.2). (3) FB fragrant green tea main aroma components: trans-ocene (28.78%), cis-n-hexenoic acid ester (6.43%), cis-jasmone (1.69% ), Indole (2.65%) the highest content. The results showed that FB was the most beneficial to the accumulation and transformation of biochemical components, such as amino acids and aroma components in tea, and to improve the floral quality of green tea.