茶叶中总硒含量及其影响因素的研究  

STUDY ON THE AMOUNT OF SELENIUM IN TEA AND ITS INFLUENCC FACTORS

作　　者：顾谦[1] 赵慧丽[1] 童梅英[1] 周桂珍[1] 

机构地区：[1]安徽农业大学,合肥230036

出　　处：《生物数学学报》1994年第S1期108-113,共6页Journal of Biomathematics

摘　　要：茶叶中硒素总量测定结果表明：土壤含硒量的高低是直接影响茶叶中硒的总量。茶树根、茎、叶、果中均有硒元素，叶片是茶硒积累的主要器官，尤其是老叶，其含量是嫩叶的几倍．茶树品种间含量的差异显著，最大差异达10倍以上．毛茶加工的成品茶含硒量受加工技术措施影响较大，其不同等级的含硒量与级别没有线性关系．Measuring the amount of selenium in tea indicates that the quantity of selenium contained in soil has direct affect on the amount of Selenium in tea.The roots、stems、leaves and fruits of tea plants all hold selenium,among them leaves are the main organ in which Selenium is accumulated,especially the quantity of selenium in old leaves is several tims greater than tender ones.It is clear that there are the differences in the amount of selenium contained in tea verieties.The content of selenium in YunDa varity is more than 10 times as that of PiPa varity.The amount of selenium in final products made from raw tea was greatly affected by its processing technique—the differeat quantity of selenium has no link with its grades.

关 键 词：茶叶 硒 土壤 叶片老嫩度 茶树品种 加工技术措施 等级 

分 类 号：S571.1[农业科学—茶叶生产加工]