摘要
不同地域的武夷岩茶具有独特香味,俗称"地域香",但"地域香"是否存在及其影响因素缺乏科学依据.本研究在武夷山四大产区随机选取350个茶园,分别采集茶青3500份、土壤900份.利用气相色谱飞行时间质谱仪测定茶青香气代谢物,对329个代谢信号进行聚类分析,发现武夷岩茶(水仙)香气代谢物聚为两大群,分别为高山、正岩群和半岩、洲茶群,证实岩茶"地域香"确实存在.利用电感耦合等离子体质谱测定了茶青中13种矿质元素的浓度,通过冗余分析和相关性分析,发现磷是影响岩茶"地域香"的关键元素;"地域香"明显的高山茶区土壤有效磷含量与茶青磷浓度显著低于洲茶;通过线性回归模型筛选出三种受磷影响最大的关键代谢物.在此基础上,通过高低磷施肥试验发现,高磷处理显著降低了茶青中三种关键香气代谢物的相对含量.综上所述,本研究揭示了岩茶香气的地域性差异,发现了磷是影响岩茶"地域香"的关键矿质元素,为通过养分管理提升岩茶香气提供了科学依据.
Rock tea produced in different regions has its unique aroma,commonly known as“regional aroma”,lacking scientific evidence and influencing factors.In this study,350 tea plantations were randomly selected from four rock tea-producing regions in Wuyi Mountain,and 3,500 tea samples and 900 soil samples were collected,respectively.The aroma metabolites in tea leaves were determined by GCTOF-MS,and 329 metabolic signals were analyzed by cluster analysis.From the results,the aroma metabolites could be divided into two branches according to producing regions:the samples from Gaoshan and Zhengyan regions,and others from the Banyan and Zhou tea regions,demonstrating the existence of the“regional aroma”.The concentration of 13 elements in tea leaves was determined by ICP-MS.Based on redundancy and correlation analyses,phosphorus(P)was the key element affecting the“regional aroma”of rock tea.The soil available P content and leaf P concentration of the Gaoshan samples rich in“regional aroma”were significantly lower than those from Zhou tea.Three key metabolites affected by P were screened by linear regression analysis.Field experiments showed that the relative contents of these three key aroma metabolites were significantly reduced by high P supply.Thus,this study revealed the regional differences in the aroma of rock tea and discovered that P was a key element that affected the“regional aroma”.The results could provide a scientific basis for improving the aroma quality of rock tea through nutrient management.
作者
刘扬
卓座品
石晨
刘贝
薛俊鹏
梁丽妮
王瑜
许锐能
刘宝顺
徐茂兴
叶江华
孙丽莉
廖红
LIU Yang;ZHUO Zuo Pin;SHI Chen;LIU Bei;XUE Jun Peng;LIANG Li Ni;WANG Yu;XU Rui Neng;LIU Bao Shun;XU Mao Xing;YE Jiang Hua;SUN Li Li;LIAO Hong(Root Biology Center,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Wuyi Mountain Tea Industry Research Institute,Wuyishan 354303,China)
出处
《中国科学：生命科学》
CSCD
北大核心
2022年第2期273-284,共12页
Scientia Sinica(Vitae)
基金
农业农村部“茶树根系养分高效改良及应用创新团队”项目资助。
关键词
岩茶
香气
代谢组
离子组
地域
Wuyi rock tea
aroma
metabonomics
ionomics
region
