普洱茶对蚕豆根尖细胞微核的诱导作用  

The Inducing Effect of Pu'er Tea on Micro-nucleus in Root Tip Cells of Broad Bean

作　　者：崔莹[1] 

机构地区：[1]西安文理学院生物与环境工程学院,西安710065

出　　处：《西安文理学院学报（自然科学版）》2016年第5期57-59,共3页Journal of Xi’an University(Natural Science Edition)

摘　　要：研究普洱茶对蚕豆根尖细胞微核形成的影响.利用微核检测技术研究不同浓度普洱茶溶液对蚕豆根尖细胞微核的影响,实验发现低浓度的普洱茶能降低细胞微核的形成,当浓度达到8%(g/m L),微核数增加,属于轻污染.结果表明饮用低浓度普洱茶有利于健康.In this paper, the effect of Pu＇er tea on the formation of micro-nucleus in root tip cells of broad bean was studied. The effect of different concentrations of Pu＇er tea solution on the micro-nucleus in root tip cells of broad bean was studied by using of the micro-nucleus test technique. It was found that low concentration of Pu＇er tea can reduce the formation of cell micro-nucleus, when the concentration reached 8% （g/mL）, the number of micro-nucleus in- creased, and it belongs to light pollution. The results showed that drinking the low concentra- tion of Pu＇er tea is beneficial to the health.

关 键 词：微核 普洱茶 蚕豆 

分 类 号：S571[农业科学—作物学]