适度低温胁迫诱导岭头单枞香气形成的研究

Studies on the Induction of Aromatic Constituents in Fresh Leaves of Lingtou Dancong Tea by Low Temperature Stress

采用广东主栽乌龙茶品种之一岭头单枞品种为研究材料,通过适度低温胁迫处理茶树,分析鲜叶香气物质的变化。结果表明:低温胁迫处理能明显提高鲜叶中芳香物质的种类;T3处理的香气种类最多,共有62种,T1处理香气种类最少;随着温度的降低,芳樟醇等30种物质的含量增加,而吲哚、橙花醇等12种物质则随着温度的下降而减少;2-甲基十一烷等8种物质只在处理T3和T4中出现;十六酸在处理T3中含量最高,而在T4处理下降;低温胁迫使芳香物总数增加约21%,不同程度的低温胁迫能诱导形成不同种类的芳香物质的合成,并随着低温胁迫程度的加深,其诱导的芳香物质种类也增加。

Effect of the different low temperature stress on the aromatic constituents and relative contents in fresh leaves of Lingtou DanCong tea plant was studied by the authors. The results showed that low temperature stress could evidently increase kinds of aromatic component in tea fresh leaves. The largest number （62 kinds） of the aromatic constituents was found in T3 treatment, while the fewest number was found in T4 treatment. Total amount of relative contents of 30 kinds of aromatic constituents including linalool etc., were increased with low temperature stress, whereas 12 kinds of aromatic constituents including indole, nerol etc., were decreased with low temperature stress. Eight kinds of aromatic constituents including undecane, 2-methyl-etc, were induced only in T3 and T4 treatments, Hexadecanoic acid showed the highest contents under T3 treatment, The different low temperature stress could induce the formation of various aromatic constituents. The number of aromatic constituents in fresh leaves were increased with low temperature stress.