摘要
硒是人体必需的微量元素,膳食是补充硒元素的良好途径.茶树对硒元素具有较好的富集能力,因此,茶叶是一种极具补硒潜力的食品.采用“电热板敞口消解-ICP-MS”的方法对云南主要茶产区(滇中产区、滇西产区、滇南产区和滇北产区)茶叶中硒的含量进行了测定.结果表明,云南茶叶中硒含量平均值为73.1μg/kg,变异系数为126.68%,各茶产区茶叶硒的平均含量由大到小分别为:滇中产区(94.52μg/kg)>滇南产区(72.55μg/kg)>滇西产区(70.65μg/kg)>滇北产区(34.75μg/kg).滇中和滇南产区达富硒茶叶(硒含量在200~4 000μg/kg之间)的占比分别为6.89%和1.59%,说明滇中和滇南产区具有开发富硒茶园的潜力.茶叶硒含量与环境及气候因子(土壤背景值、温度、降雨、日照等)之间的相关性分析结果表明,茶叶中硒的含量与土壤背景值之间存在一定的相关性,但与气候因素之间无相关关系.不同加工方式茶叶中硒含量均值差异不大,相较而言红茶硒含量较高且较为稳定,说明茶叶中硒的含量受到加工方式的影响较小,主要受到鲜叶原料的成熟度影响.
Selenium is an essential trace element for the human body,and dietary intake is a good way to supplement selenium.Tea is a food with great potential for selenium supplementation with has a good enrichment ability for selenium.In this study,the selenium content in tea leaves from the main tea-producing areas in Yunnan Province(central Yunnan,western Yunnan,southern Yunnan,and northern Yunnan)was determined using the“open digestion-ICP-MS”method.The results showed that the average selenium content in Yunnan tea leaves was 73.1μg/kg,with a coefficient of variation of 126.68%.The average selenium content in tea leaves from different tea-producing areas ranked from highest to lowest as follows:central Yunnan(94.52μg/kg)>southern Yunnan(72.55μg/kg)>western Yunnan(70.65μg/kg)>northern Yunnan(34.75μg/kg).The proportions of selenium-rich tea leaves(selenium content between 200-4000μg/kg)in central Yunnan and southern Yunnan were 6.89%and 1.59%,respectively,indicating the potential for developing selenium-rich tea gardens in these regions.The correlation analysis between the selenium content in tea leaves and environmental and climatic factors(soil background value,temperature,rainfall,sunshine,etc.)showed a certain correlation between the selenium content in tea leaves and soil background values,but no correlation with other climatic factors.There were minor differences in the average selenium content in tea leaves processed by different methods.Compared to other types,black tea had higher and more stable selenium content,indicating that the selenium content in tea leaves is less affected by processing methods and mainly influenced by the maturity of the fresh tea leaves.
作者
张柳叶
侯顺
杨婉秋
ZHANG Liuye;HOU Shun;YANG Wanqiu(School of Chemistry and Chemical Engineering,Kunming University,Kunming,Yunnan,China 650214)
出处
《昆明学院学报》
2024年第3期45-50,共6页
Journal of Kunming University
基金
国家自然科学基金项目(31960057,32360375)。
关键词
云南茶产区
硒
茶叶
空间分布特征
Yunnan tea-producing areas
selenium
tea
spatial distribution characteristics
