湖南农业大学学报（自然科学版）2025，Vol.51Issue(2)：24-35,12.
不同施肥处理对黄金茶鲜叶挥发性成分及其制成绿茶品质的影响
Effects of different fertilization treatments on volatile components in fresh leaves of Huangjin tea and on quality of the processed green tea
摘要
Abstract
In order to explore the impacts of different fertilization treatments on the volatile components of fresh leaves of Huangjin tea No.1 and the sensory characteristics of the green tea made from Huangjin tea,as well as to optimize the fertilization treatment plan,Huangjin tea was treated with 7 fertilization schemes,such as applying 5%general organic fertilizer,applying 10%special organic fertilizer,applying Song'er fertilizer,applying Songda biological organic fertilizer and applying 40%compound fertilizer,and with different fertilization amounts.No fertilizer was applied in the control.Headspace solid-phase microextraction(HS-SPME)and comprehensive two-dimensional gas chromatography-quadrupole-time-of-flight-mass spectrometry(GC×GC-QTOF-MS)were adopted to detect the volatile components in the fresh leaves of Huangjin tea No.1 under different fertilization treatments.Meanwhile,sensory evaluation and analysis of the main biochemical components were conducted on the green tea made from these fresh leaves.The results showed that a total of 164 volatile components were detected in the fresh leaves of Huangjin tea,mainly including alcohols(accounting for 20.99%-37.20%),aldehydes(29.67%-39.81%)and hydrocarbons(15.69%-25.04%).The types and amounts of fertilizers applied affected the accumulation of volatile components.Compared with the 5%general organic fertilizer,the 10%special organic fertilizer was more conducive to the accumulation of volatile components in fresh leaves.Among the treatments with 10%special organic fertilizer,the fertilization amount of 6 000 kg/hm² was more beneficial to the accumulation of hydrocarbon compounds and alcohol compounds compared with 3 000 kg/hm².Sensory evaluation and main biochemical components detection conducted on the prepared green tea showed the biochemical components of the green tea made from the fresh leaves with fertilization treatments had changed.Among them,the decrease in the phenol-ammonia ratio was conducive to the formation of the mellow and fresh quality of Huangjin tea.The types and amounts of fertilizers applied would affect the accumulation of volatile components in fresh leaves and the flavor of the finished tea.The combination of 6 000 kg/hm² of 10%special organic fertilizer and 600 kg/hm² of 40%compound fertilizer had the best effect.关键词
黄金茶/施肥/挥发性成分/绿茶品质Key words
Huangjin tea/fertilization/volatile components/quality of green tea分类
农业科学引用本文复制引用
鲍肃都,陈艳,黄建安,安勤,陈宏宇,刘洋,陈国和,黄纯勇,胡凯玥,陈金华,刘仲华..不同施肥处理对黄金茶鲜叶挥发性成分及其制成绿茶品质的影响[J].湖南农业大学学报（自然科学版）,2025,51(2):24-35,12.基金项目
湘西州技术攻关"揭榜挂帅"项目(2022JBGS0007) （2022JBGS0007）
湖南省财政厅项目(湘财农指[2020]0013号) （湘财农指[2020]0013号）
国家茶叶产业技术体系(CARS-19) （CARS-19）
