潮州工夫茶茶水中氟含量的检测

Determination of fluorine concentrations in"Gongfu Tea"of Chaozhou

为了了解潮州地区地方性氟中毒发生原因中饮"工夫茶"所起的作用,采用潮州地区居民传统泡茶方法对12种常用"工夫茶"茶叶进行冲泡,测定各冲泡次数的茶水含氟量,且对茶水温度进行测定,结果显示,不同种类、来源及级别的茶叶所冲泡的茶水含氟量不同,随冲泡次数增加,茶水含氟量降低,茶水温度也随之降低,第1次冲泡的茶水温度高达78.11±1.76℃(75～80℃),作者建议:当地居民应饮用较低温度的茶水,且据所饮用水中含氟量及不同种类茶叶所含氟量选择适合的茶叶。

In order to comprehend the effect of drinking'Gongfu Tea'in the causes of endemic fluorosis,12 types of'Gongfu tea'were made with the traditional method of local inhabitants in Chaozhou areas,the fluorine concentrations were determined different times of making tea and the tea temperature was de- termined,too.Results showed that the fluorine concentrations of the tea were different with the various kinds,sources and levels of the tea,and with the increase of times of making tea,the fluorine concentra- tions in the tea reduced,and the tea temperatures cut down,too.The temperature of the first making tea came to 78.11±1.76℃(75～80℃).Authors suggest that the local inhabitant should drink lower temperature tea and choose appropriate tea according to the fluorine concentrations in drinking water