普定朵贝茶品质与土壤特性的关系研究

郭建军; 王津津; 马强; 周艺; 李慧慧; 武国华

doi:10.19303/j.issn.1008-0384.2021.03.007

普定朵贝茶品质与土壤特性的关系研究

doi: 10.19303/j.issn.1008-0384.2021.03.007

郭建军^{1, 2, 3,},
王津津^{1, 3},
马强^{3, 4},
周艺²,
李慧慧^{3, 4},
武国华^{1, 3, ,}

1.
江苏科技大学生物技术学院，江苏镇江　212018
2.
安顺学院农学院，贵州安顺　561000
3.
农业农村部蚕桑产品及食用昆虫质量安全风险评估实验室，江苏镇江　212018
4.
江苏科技大学环境与化学工程学院，江苏镇江　212018

基金项目: 贵州省教育厅青年科技人才成长项目（黔教合KY字[2016]277）；贵州省科技合作计划（黔科合LH字[2015]7693号）

详细信息

作者简介:
郭建军（1986−），男，汉，博士研究生，讲师，研究方向：天然产物及生物材料研究（E-mail：57080341@qq.com）

通讯作者:
武国华（1963−），男，博士，博导，研究员，研究方向：生物材料（E-mail：ghwu@just.edu.cn）

中图分类号: S 571.1
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出版历程
- 收稿日期: 2020-01-07
- 修回日期: 2021-03-02
- 网络出版日期: 2021-03-27
- 刊出日期: 2021-03-31

Correlation between Soil Properties and Quality of Duobei Tea from Puding

GUO Jianjun^{1, 2, 3
,},
WANG Jinjin^{1, 3},
MA Qiang^{3, 4},
ZHOU Yi²,
LI Huihui^{3, 4},
WU Guohua^{1, 3
, ,}

1.
College of Biotechnology，Jiangsu University of Science and Technology，Zhenjiang, Jiangsu　212018，China
2.
College of Agriculture, Anshun University, Anshun, Guizhou　561000, China
3.
Laboratory of Quality & Safety Risk Assessment for Sericultural Products and Edible Insects, Ministry of Agriculture, Zhenjiang, Jiangsu　212018, China
4.
College of Environmental and Chemical Engineering, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu　212018, China

摘要

摘要: 目的分析贵州朵贝茶产地土壤特性及其对茶叶品质的影响，为改良朵贝茶茶园养分管理和提升茶叶品质提供理论依据。方法采集普定朵贝茶9个不同种植区的土壤，测定土壤中金属含量和其pH值、有机质、有效磷、碱解氮、速效钾等养分状况及蔗糖酶、脲酶、过氧化氢酶的活性，并与各种植区朵贝茶的营养成分和感官审评及其抗氧化活性进行相关性分析。结果 9个不同种植区土壤中有机质含量和有效磷均达到Ⅰ级肥力标准，碱解氮和速效钾总体偏低。其中7#种植区土壤特性最好：有机质为45.57 g·kg⁻¹，碱解氮为46.90 mg·kg⁻¹，有效磷为14.81 mg·kg⁻¹，速效钾为157.00 mg·kg⁻¹，pH为4.68。结合茶感官审评和营养成分分析，各种植区朵贝茶品质呈“嫩、鲜、浓、醇”特征，其中1#、2#和7#种植区茶品质较好，7#种植区茶体外抗氧化能力最强。相关性分析表明：土壤有机质、碱解氮含量和脲酶、蔗糖酶活性较高对茶营养成分品质和各项感官评审因子具有正向作用；而土壤pH升高、有效磷含量和过氧化氢酶活性较高对茶营养成分品质和各项感官评审因子具有逆向作用。结论提高朵贝茶品质，应以“补氮补钾控磷，增加有机质”为管理措施。
- 朵贝茶 /
- 土壤特性 /
- 品质成分 /
- 金属元素 /
- 相关性
Abstract: Objective Correlation between the soil properties and the quality of Duobei tea grown on the land was studied for improvements on plantation operation and product quality. Method Soils at 9 Duobei tea planting areas were sampled to determine the pH and contents of metals, organic matters, available phosphorus, alkali hydrolysis nitrogen, and available potassium as well as the activities of sucrase, urease, and catalase. Sensory evaluation and chemical analysis on the teas were conducted. Correlation between the soil properties and the quality and antioxidant activity of Duobei tea grown on a same locality was analyzed. Result The contents of organic matters and available phosphorus in the soil at the 9 planting areas reached the first-grade fertility standard, but the available nitrogen and potassium were generally low. Among the various lots, Field #7 showed the highest soil quality with 45.57g·kg⁻¹ on organic matters, 46.90 mg·kg⁻¹ on alkali hydrolyzed nitrogen, 14.81 mg·kg⁻¹ on available phosphorus, 157.00 mg·kg⁻¹ on available potassium, and 4.68 on pH. Judged being "tender, fresh, strong and mellow" on sensory quality and highly desirable on nutritional composition, the Duobei teas from Field #1, #2, and #7 deemed those areas the choice locations to produce premium grade products. And, the tea from Field #7 showed the greatest in vitro antioxidant capacity among all. A correlation analysis on the soil properties and tea quality revealed that the land with more organic matters, alkali hydrolysis nitrogen, urease, and invertase would likely to grow teas of higher nutritional and sensory quality but heightened soil pH, available phosphorus, and catalase activity in soil could bring about negative results. Conclusion It appeared that application of nitrogen and potassium, control on phosphorus, and enrichment on organic matters in plantation soil could considerably improve the quality of Duobei tea produced.
- Duobei tea /
- soli properties /
- quality indicators /
- metallic element /
- relevance

HTML全文

图 1 普定各采样点分布

Figure 1. Map of Puding showing tea sampling sites

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图 2 不同取样点茶园土壤养分状况和酶活性

注：S1～S9为土样编号。

Figure 2. Nutrients and enzyme activities in soil at plantations

Note: S1-S9: codes of soil samples.

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图 3 不同取样点朵贝茶的抗氧化活性评价

注：T1～T9为茶样编号。

Figure 3. Antioxidant activities of Duobei teas from different plantations

Note: T1-T9: codes of tea samples.

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图 4 茶园土壤特性和茶成分与茶抗氧化活性之间的相关系数

注：* 表示显著相关，P＜0.05，** 表示极显著相关，P＜0.01。

Figure 4. Correlation coefficients between soil physiochemical indices and tea chemical composition and antioxidant activity

Note: * and ** represent significant correlation level at P＜0.05 and P＜0.01, respectively.

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表 1 普定朵贝茶不同茶园的土壤和鲜叶取样点分布情况

Table 1. Soil and fresh tea leaf sampling spots at plantations in Puding

茶样编号 Tea No.	土样编号 Soil No.	来源 Place of origin
T1	S1	化处镇张家村 Zhangjia Village, Huachu Town
T2	S2	化处镇朵贝村 Duobei Village, Huachu Town
T3	S3	龙场乡磨雄村 Moxiong Village, Longchang Town
T4	S4	龙场乡龙场村 Longchang Village, Longchang Town
T5	S5	坪上镇七村 Qi Village, Pingshang Town
T6	S6	鸡场坡镇羊场村 Yangchang Village, Jichangpo Town
T7	S7	猫洞乡补龙村 Bulong Village, Maodong Town
T8	S8	白岩镇 Baiyan Town
T9	S9	马官镇 Maguan Town

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表 2 不同取样点朵贝茶理化成分

Table 2. Physiochemical properties of teas from different plantations

编号 No.	水浸出物 Aqueous extracts/%	氨基酸 Free amino acid/%	茶多酚 Tea polyphenol/%	酚氨比 Phenol-ammonia ratio	咖啡碱 Caffeine/%	可溶性糖 Soluble sugar/%	铜Cu/ （mg·kg⁻¹）	锌Zn/ （mg·kg⁻¹）	铁Fe/ （mg·kg⁻¹）
T1	52.51±0.050	2.67±0.025	17.88±0.105	6.70±0.070	3.27±0.025	3.52±0.015	13.0±0.12	41.8±0.26	81.4±0.35
T2	52.56±0.045	2.79±0.015	25.39±0.045	9.10±0.036	3.21±0.062	3.71±0.020	11.7±0.12	40.2±0.23	76.7±0.26
T3	49.17±0.032	2.63±0.022	26.24±0.063	9.98±0.065	3.79±0.065	3.03±0.010	13.9±0.20	43.8±0.28	123.0±0.49
T4	48.73±0.045	2.47±0.018	16.43±0.036	6.65±0.046	3.38±0.047	2.98±0.023	11.7±0.14	36.9±0.16	90.3±0.36
T5	48.13±0.036	2.13±0.023	14.53±0.056	6.82±0.048	3.77±0.067	2.52±0.022	13.6±0.17	37.7±0.22	106.0±0.55
T6	49.28±0.052	1.86±0.012	16.63±0.032	8.94±0.032	3.47±0.040	2.84±0.036	11.1±0.16	32.5±0.29	66.8±0.12
T7	51.39±0.062	2.16±0.031	27.15±0.047	12.57±0.025	3.24±0.013	3.06±0.029	15.5±0.21	43.2±0.30	102.0±0.62
T8	48.04±0.054	1.81±0.042	29.02±0.067	16.03±0.046	3.87±0.026	1.65±0.015	14.3±0.20	31.6±0.20	72.4±0.38
T9	47.23±0.036	1.63±0.024	24.77±0.058	15.20±0.052	3.82±0.031	1.23±0.019	17.2±0.27	30.2±0.18	65.3±0.40
均值Mean values	49.67	2.24	22.00	10.22	3.54	2.73	13.56	37.54	87.10

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表 3 不同取样点朵贝茶感官审评结果

Table 3. Sensory evaluation results on Duobei teas from different plantations

编号 No.	外形（20%） Shape	汤色（10%） Soup color	香气（30%） Aroma	滋味（30%） Taste	叶底（10%） Leaf bottom	总分 Total score
T1	90	90	95	94	95	93.20
T2	90	91	93	96	94	93.20
T3	89	90	91	94	92	91.20
T4	88	89	90	93	90	90.40
T5	86	88	87	90	91	88.20
T6	87	89	89	92	90	89.60
T7	90	90	94	93	94	92.50
T8	85	87	87	90	89	87.70
T9	85	85	85	89	87	86.40
均值 Mean values	87.78	88.78	90.11	92.33	91.33	90.27
注：括号中的数字为各项因子的占比。 Note: Number in parentheses represents proportion of factor.

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表 4 土壤理化指标与酶活性之间的相关系数

Table 4. Correlation coefficients between soil physiochemical indices and tea enzyme activity

指标 Index	有机质 Organic matter	碱解氮 Alkaline N	有效磷 Available P	速效钾 Available K	pH值 pH value	铜Cu	锌Zn	铁Fe
过氧化氢酶 Catalase	−0.767 ^*	−0.609	0.862 ^**	−0.288	0.867 ^**	−0.526	−0.286	−0.688 ^*
脲酶 Urease	0.881 ^**	0.616	−0.773 ^*	0.545	−0.602	0.230	−0.070	0.185
蔗糖酶 Sucrase	0.630	0.336	−0.620	0.810 ^**	−0.823 ^**	0.717 ^*	0.577	0.720 ^*
注：* 表示显著相关，P＜0.05，** 表示极显著相关，P＜0.01。 Note: * and ** represent significant correlation at P＜0.05 and P＜0.01, respectively.

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表 5 茶园土壤特性与茶叶成分之间的相关系数

Table 5. Correlation coefficients between soil physiochemical indices and tea chemical composition

指标 Index	有机质 Organic matter	碱解氮 Alkaline N	有效磷 Available P	速效钾 Available K	pH pH value	铜Cu	锌Zn	铁Fe	过氧化氢酶 Catalase	脲酶 Urease	蔗糖酶 Sucrase
水浸出物 Aqueous extracts	0.807 ^**	0.835 ^**	−0.770 ^*	0.233	−0.578	0.087	−0.102	0.360	−0.763 ^*	0.871 ^**	0.511
氨基酸 Free amino acid	0.776 ^*	0.748 ^*	−0.843 ^**	−0.066	−0.510	0.097	−0.357	0.254	−0.676 ^*	0.553	0.231
茶多酚 Tea polyphenol	−0.863 ^**	−0.655	0.880 ^**	−0.182	0.612	−0.168	−0.047	−0.412	0.813 ^**	−0.822 ^**	−0.578
酚氨比 Phenol-ammonia ratio	−0.921 ^**	−0.708 ^*	0.947 ^**	−0.171	0.650	−0.177	0.123	−0.357	0.782 ^*	−0.773 ^*	−0.503
咖啡碱 Caffeine	−0.790 ^*	−0.666	0.683 ^*	−0.394	0.515	0.137	0.336	0.001	0.566	−0.892 ^**	−0.374
可溶性糖 Soluble sugar	0.946 ^**	0.709 ^*	−0.964 ^**	0.304	−0.791 ^*	0.251	−0.126	0.362	−0.848 ^**	0.781 ^*	0.523
铜Cu	−0.515	−0.242	0.558	−0.016	0.515	−0.154	0.120	−0.110	0.485	−0.219	−0.570
锌Zn	0.856 ^**	0.646	−0.880 ^**	0.341	−0.663	0.305	−0.007	0.446	−0.698 ^*	0.730 ^*	0.638
铁Fe	0.473	0.099	−0.539	0.318	−0.448	0.430	0.160	0.340	−0.295	0.225	0.487
注：* 表示显著相关，P＜0.05，** 表示极显著相关，P＜0.01。 Note: * and ** represent significant correlation at P＜0.05 and P＜0.01, respectively.

下载: 导出CSV

表 6 茶园土壤特性与茶感官品质之间的相关系数

Table 6. Correlation coefficients between soil physiochemical indices and tea sensory quality

指标 Index	有机质 Organic matter	碱解氮 Alkaline N	有效磷 Available P	速效钾 Available K	pH pH value	铜Cu	锌Zn	铁Fe	过氧化氢酶 Catalase	脲酶 Urease	蔗糖酶 Sucrase
外形 Shape	0.935 ^**	0.756 ^*	−0.917 ^**	0.292	−0.666	0.065	−0.144	0.300	−0.791 ^*	0.895 ^**	0.531
汤色 Soup color	0.970 ^**	0.619	−0.982 ^**	0.302	−0.787 ^*	0.254	0.021	0.401	−0.845 ^**	0.798 ^**	0.581
香气 Aroma	0.907 ^**	0.838 ^**	−0.860 ^**	0.301	−0.633	0.036	−0.125	0.343	−0.735 ^*	0.898 ^**	0.528
滋味 Taste	0.878 ^**	0.629	−0.904 ^**	0.026	−0.590	0.013	−0.171	0.217	−0.806 ^*	0.747 ^**	0.334
叶底 Leaf bottom	0.881 ^**	0.836 ^**	−0.870 ^**	0.363	−0.707 ^*	0.306	−0.003	0.519	−0.788 ^*	0.847 ^**	0.673 ^*
总分 Total score	0.938 ^**	0.788 ^*	−0.916 ^**	0.252	−0.664	0.071	−0.136	0.324	−0.796 ^*	0.886 ^**	0.513
注：* 表示显著相关，P＜0.05，** 表示极显著相关，P＜0.01。 Note: * and ** represent significant correlation at P＜0.05 and P＜0.01, respectively.

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