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

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Effects of Fluoride on the Metabolism of Tea Quality Components

LI Qiong1,2, RUAN Jian-yun1,*   

  1. 1. Tea Research Institute of Chinese Academy of Agricultural Sciences, Hangzhou 310008, China;
    2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
  • Received:2009-02-27 Revised:2009-03-09 Online:2009-06-15 Published:2019-09-06

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: tea plant, fluoride, amino acids, polyphenols, phenylalanine ammonia lyase, glutamate synthase

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