武夷岩茶水仙和肉桂中氟离子的浸出规律研究

Study on fluorine ion leaching of Shuixian and Rougui in Wuyi rock tea

本文利用氟离子选择电极法,研究武夷岩茶水仙、肉桂在不同茶水比、冲泡水温、冲泡时间、冲泡次数条件下,氟的浸出情况,以期给出水仙、肉桂相应日推荐摄入参考量,为人们健康饮茶提供理论依据。结果表明,冲泡过程中,水温越高,水仙和肉桂中氟浸出率越高;茶水比越高,水仙和肉桂茶水中氟的浓度越高;冲泡时间越长,茶水中氟的浓度越高;多次冲泡,除第二泡茶水中氟浓度上升,之后随着冲泡次数增加氟浸出率减少。建议每日冲泡水仙的量应控制在8.5～12 g,每日冲泡肉桂的量应控制在6.4～11.5 g之间,且不宜长时间浸泡。

In this study selective electrode method was used to study the leaching of fluoride(F^-)from Shui-xian(SX)and Rou-gui(RG)in Wuyi rock tea under different tea-water ratio, water temperature, brewing time and times. In order to provide a theoretical basis for people to drink tea healthfully, it expects to give the daily recommended intake amount of rock tea. The results showed that the higher the water temperature, the higher the leaching rate of F^- in SX and RG soup;the higher the ratio of tea to water, the higher the concentration of F^-;the longer the brewing time, the higher the concentration of F^-. And multiple brewing, except for the second brewing water, the leaching rate of F^- decreased. It is suggested that the daily amount of SX should be controlled between 8.5 g and 12 g, and the daily amount of RG should be controlled between 6.4 g and 11.5 g, which should not be soaked for a long time.