Effect of Fluoride on Chemical Constituents of Tea Leaves
Seedlings of the tea plant,Camellia sincnsis (L.),were grown hydroponically for 30 days to study the effect of fluoride (F) on the chemical composition and minerals in the leaves.Polyphenols,total catechins,and protein decreased significantly with increasing exposure to F.Except for epigallocatechin,most of the monomeric catechins also decreased significantly.These changes are not considered beneficial.On the other hand,the content of amino acids and soluble-sugars increased significantly,but the differences in caffeine and water-soluble extracts were not statistically significant.Except for magnesium and manganese,the absorption of most of minerals was inhibited,whereas the content of F increased markedly.These results suggest that the main chemical constituents of tea leaves decreased under F treatment and that people who consume these teas may ingest excessive amounts of F.Therefore,the direction of our further study will be to find ways to reduce the levels of F in tea plants.
Amino acids Caffeine Camellia sinensis (L.) Catechins Fluoride Minerals Polyphenols
LI Chun-lei XU Hong-mei
Weifang University of Science and Technology,Shandong,Shouguang 262700
国内会议
山东寿光
英文
195-202
2012-04-23（万方平台首次上网日期，不代表论文的发表时间）