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Journal of Tea Science ›› 2009, Vol. 29 ›› Issue (1): 9-14.doi: 10.13305/j.cnki.jts.2009.1.002

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Effect of Al and F Interaction on the Tea Quality

WANG Xiao-ping1, LIU Peng1, LUO Hong1, XIE Zhong-lei2, XU Gen-di1, CHEN Li-jun1   

  1. 1. Key Laboratory of Ecology, Zhejiang Normal University, Jinhua 321004, China;
    2. College of Environment and Resources, Jilin University, Changchun 130026, China
  • Received:2008-07-18 Revised:2008-11-17 Online:2009-02-15 Published:2019-09-06

Abstract: In this research, quality of tea leaves to aluminum (Al) and fluorine (F) interaction were studied, and five indices (polyphenols, caffeine, free amino acids, vitamin C and chlorophyll concentrations) in tea leaves (variety Anji Baicha and zhirenzaocha) were investigated after 30 d in hydroponic culture. The nutrient solution was treated by the interaction of Al (0, 30, 90 mg/L) and F (0, 4, 12 mg/L). The results were summarized as follows: With 30 mg/L of the single Al, the contents of polyphenols, caffine, free amino acids, vitamin C and chlorophyll in tea leaves were increased. But when the concentration of Al was 90 mg/L, the contents of above components in tea leaves were decreased. These components in tea leaves were increased under the treatment of 4 mg/L of the single F and decreased with the treatment of 12 mg/L of the single F. In the process of aluminum and fluorine interaction, the contents of these components in tea leaves of Anji Baicha were increased during the treatments of Al/F ratioin 30/4, 30/12, 90/4 and 90/12. However, zhirenzaocha were decreased. The results showed that tea quality improved in low concentration of aluminum or fluorine. Meanwhile, the variance effect of interaction was correlated to different proportion of Al/F and the proportion of Al/F for better quality of Anji Baicha and zhirenzaocha was different indicating there existed a varietal difference.

Key words: Al, F, tea, quality

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