安徽农业大学学报2025，Vol.52Issue(2)：205-211,7.DOI:10.13610/j.cnki.1672-352x.20250519.005
氮素对'白叶1号'香气和氨基酸变化的影响
Effects of nitrogen on aroma and amino acid changes in'Baiye No.1'
摘要
Abstract
[Objective]This research aimed to investigate the effects of nitrogen(N)levels on aroma and amino acid profiles in Camellia sinensis'Baiye No.1'to optimize nitrogen fertilization for tea quality enhance-ment.[Method]Tea seedlings were exposed to varying nitrogen concentrations under hydroponic culture experi-ments.Aroma components were analyzed via headspace solid-phase microextraction(HS-SPME)coupled with gas chromatography-mass spectrometry(GC-MS),and amino acids were quantified using ultra-high performance liquid chromatography-mass spectrometry(UPLC-MS).[Result]A total of 43 volatile compounds were identified,dominated by alcohols,aldehydes,and esters.Six key aroma constituents,namely,trans-2-hexenal,benzaldehyde,benzyl alcohol,linalool,methyl salicylate,and geraniol exhibited a unimodal response to nitrogen,showing a tendency of increasing and then decreasing with the increase of nitrogen concentration.Similarly,among 15 ami-no acids detected,including theanine,glutamic acid,and aspartic acid,the highest concentrations occurred at 20-40 mg·L⁻1 N,with declines observed under excessive nitrogen.[Conclusion]The aroma and amino acid contents in'Baiye No.1'were more desirable at 40 mg·L-1 N,and the appropriate nitrogen nutritional level was favorable for improving the quality of tea leaves.关键词
'白叶1号'/香气成分/氨基酸组分/氮素/顶空固相微萃取/气相色谱-质谱法Key words
'Baiye No.1'/aroma components/amino acid composition/nitrogen/HS-SPME/GC-MS分类
农业科学引用本文复制引用
柯好,王晨宇,王兴飘,韩二玲,谷勋刚..氮素对'白叶1号'香气和氨基酸变化的影响[J].安徽农业大学学报,2025,52(2):205-211,7.基金项目
国家自然科学基金项目(31470688,31770729)资助. （31470688,31770729）
