硒提高茶叶品质效应的研究

在低硒土壤的茶园施用无机硒肥 ,研制富硒茶叶。研究硒对茶叶保鲜品质和蛋白质氨基酸组成的影响。结果表明 ,富硒茶茶汤放置 12小时过程中 ,556nm吸光度比低硒茶叶稳定 ,表明富硒茶叶中的硒可有效地阻止茶汤氧化褐变 ,有利于保持绿茶品质。在室温条件下贮藏 90天 ,低硒绿茶维生素C的保存率为 4 8 2 1% ,而富硒茶维生素C保存率为 78 54% ,表明富硒茶中的硒能有效抑制茶叶在贮藏期间维生素C的减少。与低硒茶叶相比 ,富硒茶蛋白质的氨基酸总量增加 8 3%～ 14 8% ,必需氨基酸总量增加 8 8%～ 14 8% ,甲硫氨酸增加 6 0 %～ 8 7% ,胱氨酸增加 38 7%～ 95 6 %。

Effect of Selenium on Tea Quality

The Se rich tea was produced through selenium fertilization in low Se content soil The effects of selenium fertilization on the quality preservation and the composition of amino acids in tea were studied The results showed that the absorbence of Se rich tea extracting solution at 556 nm was more stable than that of low Se tea during the 12 h storing period, which demonstrated that the browning and the oxidation of tea extracting solution were prevented by selenium in tea The vitamin C preservation rate of Se rich tea was 78 54% compared to 48 21% in low Se tea after 90 days storage under room temperature It proved that the decreasing of vitamin C was restrained by the selenium in Se rich tea during its storage period The total amount of amino acids was increased by 8 3%-14 8%, essential amino raised by 8 8%-14 8%, methionine acid increased by 6 0%-8 7%, and cystine acid raised by 38 7%-95 6%