甲壳低聚糖对茶叶品质的影响

目的]探讨施用甲壳低聚糖对茶叶生长发育及内在品质的影响。方法]采用叶面喷施和根部浇灌两种处理方式研究了甲壳低聚糖对茶叶主要品质因子的影响。结果]2种处理均可提高茶叶中茶多酚、咖啡碱、可溶性糖和游离氨基酸的含量,增强β-葡萄糖苷酶的活性,灌根对提高茶多酚的效果(提高12.95%)要好于叶面喷施的(提高8.73%)。2种处理均可明显提高鲜叶中氨基酸-茶氨酸的含量,叶面喷施后分别增加了40.23%和34.94%,灌根后分别增加了42.86%和29.53%。叶面喷施甲壳低聚糖,提高了对环境有应激作用的γ-氨基丁酸含量25.84%,根部浇灌甲壳低聚糖则降低了γ-氨基丁酸含量2.94%。结论]GC-MS分析表明,施用甲壳低聚糖后茶叶的香气物质的组成和含量发生了改变,从而会导致茶叶香型的改变。

Effect of Chito-ofigosaccharides Application on Tea Quality

Objective] The aim of the research to discuss the effect of chito-oligosacchrides application on the growth and development and internal quality in tea.Method] Two treatments of leaf spraying and root irrigating were used to study the effect of chito-oligosacchrides on main quality factors in tea.Result] Both two treatments could increase the contents of tea polyphenols,caffeine,soluble sugar and free amino acids and enhance the β-glucosidase activity.The effect of increasing tea polyphenols in leaf spraying treatment(increasing 12.95 %) was better than that in root irrigating treatment(increasing 8.73 %).Both two treatments could increase the contents of amino acid-ammonia,increasing 40.23 % and 34.94 % after leaf spraying and 42.86 % and 29.53 % after root irrigating,resp.The chito-oligosacchrides application by leaf spraying increased content of γ-aminobutyric acid,that had stress action to environment,by 25.84 % and that by root irrigating reduced γ-aminobutyric acid by2.94 %.Conclusion] GC-MS analyses showed that the chito-oligosacchrides application altered the aroma constitute and content,thus changing the aroma type of tea.