EFFECT OF FLUORIDE ON AROMA OF TEA LEAVES

被引：0

作者：

Li, Chunlei ^{[1
,2
]}

Yang, Xiao ^{[2
]}

Hu, Jianhui ^{[3
]}

Ni, Dejiang ^{[2
]}

机构：

[1] Weifang Univ Sci & Technol, Tea Res Inst, Shouguang City 262700, Shandong, Peoples R China

[2] Huazhong Agr Univ, Key Lab Hort Plant Biol, Coll Hort & Forestry Sci, Minist Educ, Wuhan 430070, Hubei Province, Peoples R China

[3] Qingdao Agr Univ, Coll Hort, Qingdao 266109, Shandong, Peoples R China

来源：

FLUORIDE | 2013年 / 46卷 / 01期

关键词：

Camellia sinensis (L.); Fluoride effect on tea leaves; Fu ding da bai tea; Hydroponic tea growth; Tea aroma;

D O I：

暂无

中图分类号：

R1 [预防医学、卫生学];

学科分类号：

1004 ; 120402 ;

摘要：

Seedlings of the Fu ding da bai variety of tea (Camellia sinensis, L.) were grown hydroponically for 30 days to study the effect on the aroma of the leaves at different concentrations of fluoride (F) ranging up to 10 mg F/L. Overall, the total relative aroma contents of the tea leaves decreased with increasing F concentrations. Volatile alkanes, alkenes, esters, acids, and anhydrides decreased with increasing exposure to F. Aromatic compounds, aldehydes, ketones, and phenolic compounds increased at first, but then decreased, whereas alcohols showed the opposite tendency. It is concluded that elevated concentrations of F during growth have negative effects on the aroma and flavor quality of tea leaves.

引用

页码：25 / 28

页数：4

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