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Effects of Nitrogen Supply on the Biochemical Attributes of Green Tea (Camellia sinensis)

文献类型： 外文期刊

作者： Lin, Zheng-He 1 ; Zhong, Qiu-Sheng 1 ; Chen, Chang-Song 1 ; Ruan, Qi-Chun 1 ; Chen, Zhi-Hui 1 ; You, Xiao-Mei 1 ; Shan 1 ;

作者机构： 1.Fujian Acad Agr Sci, Tea Res Inst, Fuan 355000, Peoples R China

关键词： Green tea; Nitrogen deficiency; Amino acid; Aroma; Catechins

期刊名称：INTERNATIONAL JOURNAL OF AGRICULTURE AND BIOLOGY （ 影响因子：0.822； 五年影响因子：0.906 ）

ISSN： 1560-8530

年卷期： 2020 年 23 卷 3 期

页码：

收录情况： SCI

摘要： The contents and concentrations of polyphenols, volatile compounds and amino acids determine the quality of tea products. Nitrogen (N) deficiency is one of the limiting factors that affected the yield and quality of tea [Camellia sinensis (L.) vars. "Huangdan" and "Benshan"] seedlings were supplied with different nutrient solutions containing 0, 50, 100, 300, 1200 or 6000 mu M N for 13 months out-of-door. Results indicated that N supply increased leaf and plant dry weight (DW). "Huangdan" had higher N content in leaves than "Benshan" under any given N supply. With decreasing N supply, the concentrations of water extract, polyphenols, the value of (total polyphenols)/(total free amino acids (TFAA)) and (total polyphenols)/(total catechins) increased, but the concentrations of TFAA, glutamic acid (Glu) and theanine (Thea) decreased. The contents of TFAA and polyphenols were lower in "Benshan" leaves than in "Huangdan" under any given N levels, while water extract was similar between two tea varieties. Volatile compounds in leaves analyzed by GC-MS showed that the contents of hexanal, 2,4-heptadienal, 2-decenal, 3-buten-2-one, trimethyl-2- cyclohexen and phytol in leaves increased with increasing N supply, whereas ocimene, linalool, beta-cyclocitral, tetradecane, pentadecane, beta-panasinsene, limonene, dodecane and benzene decreased with increasing N supply. Low N supply decreased the contents of TFAA, Thea, Glu and some volatile aroma compounds and increasing the contents of polyphenols and catechins might result in the inferior sensory properties of green tea. Low-N-induced the changes of these parameters mentioned above were more pronounced in "Benshan" than in "Huangdan". (C) 2020 Friends Science Publishers

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