土壤酸度对茶叶产量及品质成分含量的影响

Effects of Soil Acidity on Tea Yield and Contents of Leave Quality Components

为了分析土壤酸度对茶叶产量及品质成分的影响,本研究选择4个不同酸度土壤的茶园(pH分别为3.29、4.74、5.32、6.38)为研究点,于2016年4月种植铁观音茶树,于2018年5月、2019年5月(春茶采摘时间)和2018年10月、2019年10月(秋茶采摘时间)采样测定茶叶鲜叶产量及鲜叶品质成分(茶多酚、茶氨酸、氨基酸、咖啡碱、儿茶素组分)含量,分析土壤酸度对茶叶产量及品质成分的影响。结果表明,2018、2019年春茶、秋茶的茶叶产量及茶多酚、茶氨酸、氨基酸、咖啡碱、儿茶素组分含量均随着土壤pH的增大呈现先上升后下降的趋势,且不同pH土壤种植下,相应指标的差异均达到显著水平。当土壤pH为5.32时,茶叶的产量和品质成分含量均达到最大值,以2018年春茶和秋茶为例,茶叶产量为5876、6102 kg/hm^2,茶多酚含量为273.42、281.57 mg/g,茶氨酸含量为13.41、10.89 mg/g,氨基酸含量为34.89、35.18 mg/g,咖啡碱含量为28.16、25.23 mg/g,儿茶素组分总量为98.30、100.84 mg/g。可见,随着茶园土壤酸度加剧,茶叶产量和品质呈下降趋势。

In order to analyze the effect of soil acidity on tea yield and leave quality components,four tea plantations with different acidity soils(pH values of 3.29,4.74,5.32 and 6.38)were selected to plant Tieguanyin tea in April 2016.The fresh leaves were harvested in May 2018,May 2019(The spring tea picking time)and in October 2018,October 2019(The autumn tea picking time),and the yield and the contents of quality components(tea polyphenols,theanine,amino acid,caffeine and catechins composition)of the fresh leaves were detected to analyze.The results showed that the tea yield and the contents of tea polyphenols,theanine,amino acids,caffeine and catechins composition in the spring and autumn tea leaves in 2018 and 2019 increased first and then decreased with the increase of soil pH value.When the soil pH value was 5.32,the tea yield and the contents of quality components in the leaves reached the maximum.As an example of spring and autumn tea in 2018,the tea yield was 5876 kg/hm^2 and 6102 kg/hm^2,the tea polyphenol content was 273.42 mg/g and 281.57 mg/g,the theanine content was 13.41 mg/g and 10.89 mg/g,the amino acid content was 34.89 mg/g and 35.18 mg/g,the caffeine content was 28.16 mg/g and 25.23 mg/g,and the total catechin component was 98.30 mg/g and 100.84 mg/g.It could be seen that with the intensification of soil acidity,the yield and quality of tea were deteriorated.