摘要
为探讨硒对苦丁茶品质的影响机制,采用国际上通用的营养液配方对苦丁茶进行了砂培盆栽试验。结果表明:Na2SeO3对苦丁茶硒、锰、VC等品质的提高和改善都非常有利。硒处理苦丁茶30d后,各品质含量均随着硒浓度的增加呈先增加后降低的变化。浓度为3.0mg·L-1时苦丁茶叶片中可溶性蛋白、维生素C、黄酮、皂苷、茶多酚及儿茶素含量最高,此浓度对提高这几种品质含量较好;Na2SeO3浓度为1.0mg·L-1时,苦丁茶叶片中硒含量最高,为1.516μg·g-1,锰含量随着硒浓度的增加而增加,且呈正相关;同时硒浓度为1mg·L-1时游离氨基酸和水浸出物的含量最高,比对照提高20.11%和17.65%,酚氨比的比值最低(9.83),降低为对照的87.35%,作为苦丁茶饮用口感和品质较好。
To explore the impacting mechanism of selenium on the quality of ＂Kuding Tea＂, the ＂Kuding Tea＂ sand culture experiment in pot is carried out with the internationally adopted nutrition formula. The result shows that Na2SeO3 is very favorable to the upgrading and improving of the quality of ＂Kuding Tea＂ on selenium, manganese,Vc. After 30 d ＂kuding Tea＂ ＇ s treatment by Selenium the content of every quality in it demonstrates the changing form of increasing first and decreasing later as following the increasing concentration of selenium. When the concentration is 3.0 mg·L^-1 , the content of soluble protein, vitaminC, flavonoids, saponins, polyphenols and catechin--all in the leaves of ＂kuding Tea＂--attain the highest, so this concentration is good to improve these several qualities;when the concentration of Na2SeO3 is 1.0 mg·L^-1 the selenium content in ＂kuding Tea＂ is the highest, attaining 1. 516μg·L^-1, and the content of manganese changes depending on the increase of the selenium content, and a positive correlation; simultaneously, as the concentration of selenium is 1 mg·L^-1, the amino acids and water extracts attain the highest content, increasing 20. 11% and 17.65% of the compared, while the ratio of phenol ammonia is the lowest（9.83 ） , decreasing to 87.35% of the compared, the taste and quality are better in ＂kuding Tea＂ as a beverage.
出处
《重庆师范大学学报（自然科学版）》
CAS
2010年第2期65-68,共4页
Journal of Chongqing Normal University:Natural Science
基金
贵州省省长人才基金(No.2003-04-12)
贵州省自然科学基金(No.黔科合J[2007]2059号)
贵州省"十五"攻关项目(No.黔科合2004NGY063)
贵州省农业科技攻关(No.黔科合NY字[2007]3040号)
关键词
硒
苦丁茶
品质
selenium
Kuding tea
quality
