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模拟酸雨和铝调控对茶叶主要化学品质与铝积累的影响
黄媛,段小华,胡小飞,邓泽元,陈伏生
1.南昌大学食品科学与技术国家重点实验室;2.生命科学与食品工程学院;3.1. 南昌大学食品科学与技术国家重点实验室;4.2. 江西师范大学生命科学学院, 江西省亚热带植物资源保护与利用重点实验室;5.南昌大学生命科学与食品工程学院
摘要:  为研究模拟酸雨和铝(Al)对茶叶主要化学品质与Al积累的影响及其交互作用, 采用3个酸度水平(pH 3.0、4.0、5.0)和4种Al浓度水平(0、10、20、30 mg L-1),用溶液培养法研究茶叶的主要化学指标和Al含量的异同。结果表明,在模拟酸雨下,茶叶的茶多酚和咖啡碱含量随酸度增加先增加后下降,氨基酸、儿茶素和可溶性糖含量则下降,黄酮含量无显著差异。随Al浓度的增加,茶叶茶多酚、咖啡碱、氨基酸、儿茶素、黄酮和可溶性糖含量均先增加后下降。模拟酸雨和Al浓度对茶叶茶多酚、儿茶素和黄酮含量具有显著交互作用,对咖啡碱、氨基酸和可溶性糖含量没有明显交互作用,高酸高Al显著降低儿茶素含量(P<0.05)。适中Al浓度(10~20 mg L-1)促进茶叶的Al积累,而对根、茎和老叶Al积累无明显影响。低浓度Al条件下,酸雨促进茶叶Al的积累,而高酸高Al抑制茶叶Al的积累。综合来看,适中的酸度(pH 4.0左右)和适量的Al浓度有利于提高和稳定茶叶的化学品质。
关键词:  模拟酸雨    茶叶  化学品质
DOI:10.3969/j.issn.1005-3395.2011.03.010
分类号:
基金项目:国家自然科学基金项目(31060081);中国博士后基金项目(20070421040);江西省教育科技项目(GJJ08055)
Effects of Simulated Acid Rain and Al Regulation on Tea Quality and Its Al Accumulation
HUANG Yuan1,2, DUAN Xiao-hua3,4, HU Xiao-fei5, DENG Ze-yuan1,2, CHEN Fu-sheng6
1.State Key Laboratory of Food Science and Technology;2.College of Life Sciences and Food Engineering, Nanchang University;3.1. State Key Laboratory of Food Science and Technology, Nanchang University;4.2. Jiangxi Subtropical Plant Resource Protection and Utilization Key Laboratory, College of Life Sciences, Jiangxi Normal University;5.State Key Laboratory of Food Science and Technology, Nanchang University;6.Colllege of Life Sciences and Food Engineerings, Nanchang University
Abstract:  The influences of simulated acid rain and aluminum (Al) addition on main chemical quality and aluminum accumulation in tea leaves were investigated, which grown in acid deposition regions of red soil in southern China. The tea plants were treated with three pH levels (3.0, 4.0, 5.0) of acid rain and four levels of Al addition (0, 10, 20, 30 mg L-1), respectively. The results showed that the contents of tea polyphenols and caffeine was the highest in tea leaves treated with pH 4.0 acid rain, and the contents of amino acid, catechin and soluble sugar decreased with increasing acidity, while the flavonoid content showed no significant difference among three levels of pH solutions (P<0.05). With the increasing Al concentrations in solution, the contents of tea polyphenols, caffeine, amino acid, catechin, flavonoid and soluble sugar in tea leaves increased first and decreased later. Simulated acid rain and Al addition had significant interactive effects on polyphenols, catechin and flavones, while no interactions on caffeine, soluble sugar and amino acid were found. The catechin content in tea leaves was inhibited by the highest pH (5.0) and Al concentration (30 mg L-1) in solution. The Al accumulation in tea leaves was the highest in the treatment of middle Al concentration in solution (20 mg L-1), while the Al accumulation in roots, shoots and old leaves were not significantly different among three treatments of Al concentration. The Al accumulation in tea leaves increased with decreasing pH solution under lower Al concentration (10 mg L-1), while the Al content in tea leaves was the lowest under the lowest pH (3.0) and the highest Al concentration (30 mg L-1) in solution among the twelve treatments. Therefore, it was recommend that the moderate acidity (pH close to 4.0) and Al content (10~20 mg L-1) in solution was advantaged to improve tea quality.
Key words:  Simulated acid rain  Aluminum  Tea leaves  Chemical quality

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