摘要
为了解陕南地区绿茶中氟含量，采用氟离子选择电极法对陕南地区所产的5种代表性绿茶中的氟含量进行了测定．考察了浸提温度、茶水比、浸提时间、冲泡次数对茶叶中氟浸出率及茶汤中氟浓度的影响情况。结果表明茶叶中氟的浸出率随浸提温度的升高而升高，随茶水比增加而降低，茶汤中氟浓度随茶水比增加而增加；随冲泡次数增加，茶叶中氟的浸出率变化不大，茶汤中氟浓度降低。所调查的陕南地区5种绿茶中的氟含量在46．9—49．6mg·kg^-1之间，低于绿茶平均氟含量，可作为一种安全的氟来源。
To learn more about the fluorine content of green tea in southern Shaanxi, fluoride content of five representative gteen tea in southern Shaanxi was measured by fluoride ion-selective electrode. The influence of the temperature, ratio of tea to water, extraction time, infusing times on fluorine extraction rate and fluoride concentrations in tea infusion was investigated. Results indicated that fluorine extraction rate of tea increased with temperature rising, and decreased with ratio of tea to water increasing, Fluoride concentration increased with ratio of tea to water rising. Fluorine extraction rate had little change while infusing times increased （1 to 3 times） and fluoride content of tea infusion decreased with infusing times increased. The fluoride content of five representative green tea in southern Shaanxi was 46.9- 49.6mg/kg, less than the average of green tea.
出处
《化工技术与开发》
CAS
2010年第10期40-42,共3页
Technology & Development of Chemical Industry
基金
陕西理工学院科研启动项目(SLGQD0705)
关键词
陕南绿茶
氟含量
浸出率
氟离子选择电极法
green tea in southern Shaanxi
fluoride content
extraction rate
fluoride ion-selective electrode
