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茉莉花瓣解剖结构的研究


 

张丽霞 施兆鹏 刘德华 周小芸
(1湖南农业大学食品科学技术学院,长沙,410128)
(2作物基因工程湖南省重点实验室,长沙,410128)

  [摘要] 为了探讨茉莉花香气的挥发部位和形成机理的细胞学基础,采用生物光学显微镜和扫描电子显微镜对茉莉花瓣的基本解剖结构以及释香过程中细胞的变化进行了研究,结果表明:

  (1)茉莉花瓣的解剖结构与成熟叶片相比较存在差异。

  (2)从上、下表皮细胞在形状、覆盖物以及内含颗粒数量方面的差异,推测茉莉花香气的挥发部位主要为花瓣上表皮。

  (3)在茉莉花瓣细胞中含有大量的颗粒,其中以上表皮细胞中颗粒数量最多,下表皮细胞中次之,中层细胞中最少,在茉莉花释香过程中,颗粒数量明显减少,最后解体,由此推测,这些颗粒与茉莉花香气的形成关联。


          
茉莉花瓣细胞超微结构研究


张丽霞 施兆鹏
(湖南农业大学食品科学技术学院,长沙,410128)

  [摘要] 为了探讨茉莉花香气形成,、释放的机理,采用透射电子显微镜,对不同释香阶段茉莉花瓣的细胞超微结构进行了观察。结果发现,茉莉花瓣细胞中存在电子密度较低、体积较大的颗粒和电子密度较高、体积较小的颗粒(分别简称为Gl和Gh颗粒),并在Gh颗粒周围存在清晰的晕圈;在茉莉花释香过程中,两种颗粒在形态上均发生明显的变化,推测 Gl颗粒可能是白色体,是茉莉花香气前体物或能量物质的贮存器,Gh颗粒可能为溶酶体,与香气形成的酶系统有关,Gh颗粒周围存在的晕圈可能是香气物质,香气物质的形成是Gl和Gh颗粒相互作用的结果。此外,同一细胞中Gh颗粒形态的变化具有不同步性的特点,为调控茉莉花香气释放速度提供了理论依据。

  A STUDY ON THE DISSECTION STRUCTURE OF THE PETAL OF Jasminum sambac Zhang Lixia Shi Zhaopeng Liu Dehua Zhou Xiaoyun (1College of Foodstuff Science & Technology,HNAU,Changsha,410128)(2Hunan Province Key Lab of Crop Gene Engineering,Changsha,410128)ABSTRACT In order to probe into the aroma releasing place and the forming mechanism of Jasminum sambac L., the dissection basis structure of the petal as well as its changes during the arma releasing is observed by the light microscope and electronic scannign microscope. The results reads as follow:

  (1)The dissection structure of the petals is distinctly different from the mature leaves.

  (2) According to the differences on the shape ,the recover and the variant numbers of grains of the cell between the upper and the lowest epidermis ,it can be estimated that aroma is mainly released from the upper epidermis.

  (3) The cells of petal contain many grains. The numbers of grains in the cells of the upper epidermis,the lowest epidermis and the middle cells decrease successively.The grains in the cells of petal decrease substantially during the aroma releasing .Therefore, it can be seen that these grains have some probable relation with the forming of fragrant contiuents in jasmine flowers.KEY WORDS Jasminum sambac petal dissection structure
Research on the Cell Microstructure of Jasminum sambac’s Petal

Zhang Lixia Shi Zhalpeng
  (College of Foodstuff Science and Technology ,HNAU,Changsha,410128)
ABSTRACT In order to inquire the aroma forming and releasing mechanism in jasmine flowers,the cell microstructure of the petal during aroma releasing was observed through an electronic microscope.The results showed that there were two kinds of grains in the cells,one was large and had low electron density,Gl for short ,while the other was small and had high electron density,Gh for short.The latter ones had a circle around it which can be seen through the microscope. During the aroma releasing period,the shape of the two grains changed distinctly,which led to the inference that Gl was the leucoplast,the store-room of aroma precursors or energe substances,and that the Gh was probably the lysosome which os related to the enzyme system’s aroma producing .The circle around Gh is the formed fragrant constituents and the aroma forming is the result of the interaction of Gh and Gl .In addition,this experiment also provided the theoretic foundation to control the speed of aroma releasing on the basis of the fact the fact that in one cell,the shapes of Gh grains changed at different speeds .KEY WORDS Jasminum sambac petal cells ultrastructures.

  茶具的选择冲泡茶,除了名茶、泉水外,还需具备适合于茶性特点的上等器皿。玻璃杯适于品饮细嫩的名贵绿茶,便于充分欣赏名茶的外形、内质;紫砂孟臣壶、若琛杯、适于品饮青茶(乌龙茶);而瓷器盖碗茶具冲泡茶茶,更能体现其花香茶味。

  茶用水明.张大复在《梅花草堂笔谈》中提出:“茶性必发于水,八分之茶,遇十分之水,茶亦十分矣;八分之水,试十分之茶,茶只八分耳。”陆羽曾在《茶经》中明确指出:“其水,用山水上,江水中,井水下。其山水,拣乳泉,石池漫流者上。”国宗茶道馆选用的是北京西郊玉泉山东麓的玉泉水。此泉为乾隆御用之水,《玉泉山天下第一泉记》:‘则凡出于山下而有冽者,诚无过京师之玉泉,故定为天下第一泉。’

茶的冲泡

  好茶配好水,方可出其真味,但仅有这此,而没有掌握好泡茶技术艺能,还是得不到较好的味觉、视觉等综合效果。
  泡茶技术包括茶叶的用量,泡茶的水温,冲泡的时间和次数三个主要方面。不同的茶叶,茶性也不同,具体的冲泡技法也得斟情而异。



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