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| 锰对苦丁茶化学品质的影响 | |
| 引用本文： | 丁波,王德炉,殷建强,马伟,周光跃,龙文能. 锰对苦丁茶化学品质的影响[J]. 江苏林业科技, 2009, 36(5): 19-21 |
| 作者姓名： | 丁波 王德炉 殷建强 马伟 周光跃 龙文能 |
| 作者单位： | 1. 贵州省林业科技推广总站,贵州,贵阳,550001;贵州大学林学院,贵州,贵阳,550025 2. 贵州大学林学院,贵州,贵阳,550025 3. 贵州省林业科技推广总站,贵州,贵阳,550001 4. 都匀市林业局,贵州,都匀,558000 |
| 基金项目： | 贵州省自然科学基金项目"土壤环境对粗壮女贞茶叶品质影响规律"，贵州省农业科技攻关项目"提高粗壮女贞品质和产量的关键技术"，贵州省"十五"公关项目，贵州省省长人才基金项目"贵州苦丁茶(粗壮女贞)丰产栽培技术研究" |
| 摘 要： | 为探讨锰对苦丁茶化学品质的影响,采用国际通用的营养液配方对苦丁茶进行砂培盆栽试验。结果表明：MnCl2·4H2O对苦丁茶叶片中游离氨基酸、可溶性蛋白、维生素C等含量的提高非常有利。锰处理苦丁茶30 d后,上述各物质含量均随着锰质量浓度的增加呈先增加后降低的变化,而锰和皂苷则随着质量浓度的增加而增加。MnCl2·4H2O质量浓度为6.0 mg/L时,苦丁茶叶片中可溶性蛋白、维生素C、黄酮及茶多酚含量最高,此质量浓度对提高这几种化学物质含量较好;MnCl2·4H2O质量浓度为8.0 mg/L时,苦丁茶叶片中锰和皂苷含量最高,分别为0.555μg/g和0.828 mg/g。酚氨比随着锰质量浓度的增加先增加后降低。以MnCl2·4H2O质量浓度为6.0mg/L时茶多酚、黄酮、游离氨基酸和可溶性蛋白含量最高,品质良好,开发利用价值相对较好。 |
| 关 键 词： | 锰 苦丁茶 化学品质 |
Effects of manganese on chemical qualities in Kuding tea |
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| DING BO,WANG De-lu,YIN Jian-qiang,MA Wei,ZHOU Guang-yue,LONG Wen-neng. Effects of manganese on chemical qualities in Kuding tea[J]. Journal of Jiangsu Forestry Science & Technology, 2009, 36(5): 19-21 | |
| Authors: | DING BO WANG De-lu YIN Jian-qiang MA Wei ZHOU Guang-yue LONG Wen-neng |
| Affiliation: | DING BO ,WANG De-lu ,YINJian-qiang , MA Wei ,ZHOU Guang-yue, LONG Wen-neng (1. General Station of Forestry Science and Technology Popularization of Guizhou Province, Guiyang 550001, China; 2. Forestry College, Gui-zhou University, Gui-yang 550025,China;3. Forestry Bureau of Duyun City, Guizhou,558000,China) |
| Abstract: | To study the effects of manganese on the chemical quality of Kuding tea,the sand culture experiment in pots was conducted with the internationally adopted nutrition formula.The results showed that MnCl·4H_2O was very favorable to improve the quality of Kuding tea with the increasing of free amino acids,soluble protein,vitamin C.After the Mn treatment of 30 days,the content of free amino acid,soluble protein,vitamin C in Kuding leaves increased first and then decreased as the concentration of manganese in nutrient fluid, the contents of polyphenols, flavonoids,free amino acids, and soluble protein were highest in Kuding leaves, and the quality of Kuding tea was best, which had a better development and utilization value. |
| Keywords: | Manganese Kuding tea Chemical quality |
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