陇南茶树主要病虫害发生动态及防治措施

针对甘肃陇南茶树病虫害发生种类不清的实际,采用普查与定点调查相结合的方法,在摸清了主要病虫害发生规律的基础上,根据无公害茶叶生产要求,探索了无公害防治技术。     

实施龙顶名牌战略推进茶叶产业化进程

分析了开化龙顶茶叶生产的环境。土地资源和生产，销售现状以及存在的问题，提出了产业化发展战略和实施对策与措施。     

崂山绿茶加工技术

介绍了青岛地区崂山绿茶的加工技术,包括摊放、杀青、揉捻、干燥等详细过程。     

茶叶灰分和水分与品质关系

阐述了茶叶灰分及其检验意义和世界茶叶标准中的灰分指标,分析了我国茶叶灰分检验现状和影响茶叶灰分的主要因素,提出了有效控制茶叶灰分的4项措施;同时从营养化学的角度分析了水分对茶叶中微生物的生长繁殖、茶化反应、营养成分及风味物等方面的直接影响,低水分活度对茶叶品质起到的稳定作用。     

Composition of pyrolyzate from Japanese green tea

Green tea is a beverage that is produced by hot-water extraction of the leaves of tea (Camellia sinensis L.). As the amount of green tea consumption has increased, the importance of using the residue has grown. To address this problem, chemical compositions of two pyrolyzates obtained with an electric kiln, L and G, which were obtained from the tea leaf product and its hot-water extraction residue, respectively, were examined. Both pyrolyzates were alkaline, in contrast to the acidic pHs that are typical of pyrolyzates from wood materials. The major constituents were nitrogen-containing compounds, which accounted for up to about 70% (based on gas chromatography-mass spectrometry peak area). Caffeine was the main compound in both samples, although it might not be a pyrolysis product but actually sublimates from the samples and then condenses back into the pyrolyzates. Other nitrogen-containing compounds were formed mainly from proteins and amino acids. Acids and phenols, which are typical components in pyrolyzates obtained from wood materials and contribute to acidic pH, were rare in both samples. Other neutral compounds are known as compounds in pyrolyzates from wood materials. The pyrolyzates obtained in this experiment were novel and may have new uses.Contents of this report was presented in the 52nd Annual Meeting of the Japan Wood Research Society, Gifu, 2002     

6种茶树品种(系)的抗逆性调查分析

为了选择适于湖南等红壤丘岗山地发展的茶树优良品种,确保茶叶产业的高效开发,从1995年开始,选择立地条件相同,栽培措施一致的白毫早、福鼎大白等6个品种(系)茶园进行了系统的抗逆性调查分析.结果表明:白毫早和福鼎大白既抗旱、抗热、抗寒又抗病虫害;槠叶齐和福大61较抗旱,但不太耐寒,抗病虫害较差;尖波黄和福云6号既不抗旱也不抗寒,抗病虫害也较差.在湖南红壤丘岗山地开辟茶园,白毫早、福鼎大白可作为首选品种.     

红茶色素的生物学活性及其对红茶品质影响简述

红茶色素(茶红素、茶黄素)是红茶生产过程中茶多酚类物质经过多种氧化而形成的,是红茶品质形成的关键物质;作为纯天然的有机色素,红茶色素具有清除自由基,抗氧化、抗突变、抗菌抗病毒等生物活性,本文综述了红茶色素与红茶品质关系及生物学活性的研究进展。     

Effects of supplementation with green tea by‐products on growth performance,meat quality,blood metabolites and immune cell proliferation in goats

Forty‐eight castrated male goats were used to determine the effects of feeding green tea by‐products (GTB) on growth performance, meat quality, blood metabolites and immune cell proliferation. Experimental treatments consisted of basal diets supplemented with four levels of GTB (0%, 0.5%, 1.0% or 2.0%). Four replicate pens were assigned to each treatment with three goats per replicate. Increasing dietary GTB tended to linearly increase the overall average weight gain and feed intake (p = 0.09). Water holding capacity, pH and sensory attributes of meat were not affected by GTB supplementation, while cooking loss was reduced both linearly and quadratically (p < 0.01). The redness (linear; p = 0.02, quadratic; p < 0.01) and yellowness (quadratic; p < 0.01) values of goat meat were improved by GTB supplementation. Increasing dietary GTB quadratically increased protein and decreased crude fat (p < 0.05), while linearly decreased cholesterol (p = 0.03) content of goat meat. The proportions of monounsaturated fatty acid, polyunsaturated fatty acid (PUFA) and n‐6 PUFA increased linearly (p < 0.01) and n‐3 PUFA increased quadratically (p < 0.05) as GTB increased in diets. Increasing dietary GTB linearly increased the PUFA/SFA (saturated fatty acid) and tended to linearly and quadratically increase (p ≤ 0.10) the n‐6/n‐3 ratio. The thiobarbituric acid‐reactive substances values of meat were lower in the 2.0% GTB‐supplemented group in all storage periods (p < 0.05). Dietary GTB linearly decreased plasma glucose and cholesterol (p < 0.01) and quadratically decreased urea nitrogen concentrations (p = 0.001). The growth of spleen cells incubated in concanavalin A and lipopolysaccharides medium increased significantly (p < 0.05) in response to GTB supplementation. Our results suggest that GTB may positively affect the growth performance, meat quality, blood metabolites and immune cell proliferation when supplemented as a feed additive in goat diet.     

安吉白茶对柱状黄杆菌抑菌机理的研究

为探讨安吉白茶对柱状黄杆菌的抑菌机理,本试验通过测定安吉白茶提取液与细菌作用前后培养液电导率和紫外吸收物的变化,以及菌体磷代谢和可溶糖的变化,初步阐明了安吉白茶对柱状黄杆菌的抑菌机理。研究结果显示,经安吉白茶提取液处理后,细菌培养液的电导率和可溶糖浓度均增大,菌悬液中的紫外吸收物也随作用时间的延长而增加,表明安吉白茶提取液可破坏细胞膜的结构、导致细胞通透性增加,进而使细胞内容物外泄。此外,经安吉白茶处理后的柱状黄杆菌对磷的消耗量降低,以致严重影响了核酸、磷脂等细胞重要成分的合成及能量代谢,导致细菌正常生理功能的丧失。结果表明,安吉白茶可通过破坏菌体细胞膜及干扰磷代谢等途径抑制柱状黄杆菌的生长。     

多尺度自注意力特征融合的茶叶病害检测方法

针对茶叶病害检测面临的病害尺度多变、病害密集与遮挡等诸多问题,提出了一种多尺度自注意力茶叶病害检测方法(Multi-scale guided self-attention network, MSGSN)。该方法首先采用基于VGG16的多尺度特征提取模块,以获取茶叶病害图像在不同尺度下的局部细节特征,例如纹理和边缘等,从而有效表达多尺度的局部特征。其次,通过自注意力模块捕获茶叶图像中像素之间的全局依赖关系,实现病害图像全局信息与局部特征之间的有效交互。最后,采用通道注意力机制对多尺度特征进行加权融合,提升了模型对病害多尺度特征的表征能力,使其更加关注关键特征,从而提高了病害检测的准确性。实验结果表明,融合多尺度自注意力的茶叶病害检测方法在背景复杂、病害尺度多变等场景下具有更好的检测效果,平均精度均值达到92.15%。该方法可为茶叶病害的智能诊断提供参考依据。