茶树催发素对茶树新梢化学成分和品质的影响

Effect of Tea Cuifasu on Chemical Composition and Quality of Tea

于春茶萌发前用茶树催发素喷施茶树树冠，分析喷施后茶树新梢化学成分含量和组成的变化。结果表明，供试的３个茶树品种喷施茶树催发素后，鲜叶化学成分向有利于绿茶品质的方向变化。氨基酸提高１６．８％，维生素Ｃ提高２０．４％，咖啡碱降低１７．４％，茶多酚降低９．４６％，酚氨比下降１９．６％，儿茶素品质指数提高１４．５％。差异均达到显著水平。鲜叶的内质评分提高５．８％

Effect of Cuifasu on the chemical composition and quality of tea was investigated after foliage spray of Cuifasu in early spring.The results showed that the application of Cuifasu was benificial to green tea quality.Content of amino acids increased by 16 8% and that of Vitamin c by 20 4%.Content of caffeine,tea polyphenols and ratio of tea polyphenols to amino acids decreased by 17 4%,9 5% and 19 6% respectively Tea catechins index increased by 14 5%.Differences of all the indicators were statistically significant.Tasting score of the treated leaf increased by 5 8%.