锰对苦丁茶化学品质的影响

Effects of manganese on chemical qualities in Kuding tea

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:MnC l2.4H2O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。MnC l2.4H2O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;MnC l2.4H2O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MnC l2.4H2O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。

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.