Effects of Fluoride on the Metabolism of Tea Quality Components

LI Qiong; RUAN Jian-yun

doi:10.13305/j.cnki.jts.2009.3.005

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Journal of Tea Science ›› 2009, Vol. 29 ›› Issue (3) : 207-211. DOI: 10.13305/j.cnki.jts.2009.3.005

Effects of Fluoride on the Metabolism of Tea Quality Components

LI Qiong^1,2, RUAN Jian-yun^1,*

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Abstract

Soil experiment was conducted to investigate the impact of fluoride on yield of young shoots and chemical ingredients related with tea quality. Production of young shoots was improved by modest increase in the soil fluoride levels while significantly decreased by higher F levels. The concentrations of total polyphenols, caffeine and catechins (EGCG, etc) were reduced by fluoride application. The concentrations of total free amino acid and some major components (theanine, glutamate and glutamine) in the young shoots were also decreased significantly by the highest F application. Activity of phenylalanine ammonia-lyase (PAL) and glutamate synthase (GOGAT) decreased with increasing fluoride levels. The results indicated that, though tea plant growth was improved by low level of fluoride, high levels of this element were detrimental to both growth and metabolism of chemical components such as catechins, caffeine and free amino acids.

Key words

amino acids / fluoride / glutamate synthase / phenylalanine ammonia lyase / polyphenols / tea plant

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LI Qiong, RUAN Jian-yun. Effects of Fluoride on the Metabolism of Tea Quality Components[J]. Journal of Tea Science. 2009, 29(3): 207-211 https://doi.org/10.13305/j.cnki.jts.2009.3.005

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