普洱茶对蚕豆根尖细胞微核形成的影响作用  

Effect of Pu'er Tea on Micronucleus Formation of Root Tip Cells of Vicia faba

作　　者：张燕青[1] 李艺[1] 李鑫[1] 王晓春[1] 田武媚[1] 李雅轩[1] 

机构地区：[1]首都师范大学生命科学学院,北京100048

出　　处：《安徽农业科学》2013年第22期9223-9224,共2页Journal of Anhui Agricultural Sciences

基　　金：首都师范大学实验室开放基金(01012531530309)

摘　　要：[目的]研究普洱茶对蚕豆根尖细胞分裂和微核形成的影响作用。[方法]以蚕豆为材料,利用微核检测技术研究不同浓度茶溶液对蚕豆根尖细胞分裂和遗传物质的影响作用。[结果]一定浓度的普洱茶能有效降低细胞微核的形成,具显著抑制畸变作用,并对细胞有丝分裂具有一定的影响作用。[结论]该研究表明饮用低浓度的茶水更有益于身体健康。[ Objective] The aim was to study the effect of Pu＇er tea on the micronucleus formation and division of root tip ceils of Viciafaba. [ Method] Using V. faba as materials, the effects of different concentrations of tea solution on division of root tip cells of V. faba and genetic materials were studied by mieronucleus test technique. [ Result] A certain concentration of Purr tea could reduce the micronucleus formation rate effectively with significant inhibition of distortion, and had certain effect on mitosis of cells. [ Conclusion] The study showed that drinking low concentration of tea was more beneficial to health.

关 键 词：普洱茶 蚕豆 微核技术 染色体畸变 

分 类 号：S571[农业科学—作物学]