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作 者 ：王丽霞 汤举红 肖斌 杨亚军 柳洁

期 刊 ：植物营养与肥料学报 2014年 20卷 2期 页码：429-436

关键词：茶；氟；生长；元素；品质；GC-MS；

Keywords:tea, fluoride, growth, elememts, quality, GC-MS,

摘 要 ：本试验为水培试验，研究了不同氟浓度处理(0.1、 0.2、 0.3 mmol/L F)对茶苗(‘平阳特早’)干物质量、 相对生长量、 叶片营养元素含量、 酚类物质和香气成分的影响。结果表明，随着氟浓度的增加，茶苗的干物质积累和相对生长率显著降低。氟处理显著增加了茶苗叶片总磷和氟的含量，显著降低了总氮与碳酸氢根的含量，但对叶片氯离子含量的影响不显著。随着氟浓度的增加，叶片钾、 镁、 铁、 锌的含量显著降低，而钙含量显著增加。对茶叶儿茶素类物质而言，氟处理显著降低了茶苗叶片四种儿茶素（EGC、 EC、 EGCG、 ECG）和茶氨酸、 咖啡碱的含量。此外， 0.1 mmol/L F处理降低了茶苗叶片中醛、 醇、 酯和芳香类物质含量，而0.2 mmol/L F和0.3 mmol/L F处理增加了茶苗叶片主要的香气成分。

Abstract:A hydroponics experiment was carried out to study the effect of fluoride contents (0.1, 0.2, 0.3 mmol/L F) on dry matter, relative growth rate, nutrient element contents, catechins and aroma components in the leaves of tea seedlings (Camellia sinensis L. Pingyangtezao) in this study. The results show that with the increase of fluoride concentrations in culture solution, the accumulation of dry matter and the relative growth rate of tea seedlings decreased, the contents of P, Ca and F in the leaves significantly increased, the contents of N, K, Mg, Fe, Zn and HCO^-₃ in leaves decreased, and the content of Cl^- keep roughly stable. The contents of four kinds of catechins (EGC, EC, EGCG and ECG), theanine and caffeine in the leaves dramatically decreased. When the F^- level in the solution was 0.1 mmol/L, the contents of aldehydes, alcohols, esters and aromatic substances in the leaves decreased  but when the F^- level were at 0.2 or 0.3 mmol/L, the contents of these components increase, giving a improved taste of tea.

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