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茶叶中重金属含量测定及其浸出规律的研究 被引量:16

Determination of Heavy Metals in Tea and Exploring the Law of Solvent Extraction
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摘要 采用火焰原子吸收光谱法和原子荧光光谱法测定茶叶及其茶水中重金属含量,研究浸泡时间、浸泡温度、浸泡次数对重金属浸出率的影响。结果表明:六种茶叶中重金属元素含量差异较大,同种元素在不同茶叶中的含量也略有不同。六种茶叶样品中Cu和Pb元素含量都未超标。6种重金属元素在绿茶浸出液中的含量在前30分钟都随着浸泡时间的增加而增加,且各元素浸出率都随着浸泡次数的增加而降低。 The contents of heavy metals in tea and tea waters had been determined by FAAS and FAFS. The effect of soaking time,soaking temperatures and number of soaking times on the leaching rate of heavy metals was discussed in the experiment.The results showed that the difference between contents of heavy metals with 6 different types of tea was bigger.The content of heavy metals was slightly different in different tea of the same element.The contents of Cu and Pb in the six tea samples were in standard.The contents of heavy metals in six types of green tea extraction increased with the increase of soaking time in first 30 minutes and the leaching rate of heavy metals reduced with the increase of the soaking times.
出处 《食品研究与开发》 CAS 北大核心 2015年第22期11-13,共3页 Food Research and Development
基金 吉林省卫生计生课题(2014ZC063)
关键词 茶叶 重金属 浸出率 tea heavy metals leaching rate
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参考文献4

  • 1Chong Wei Jin,Shao Ting Du,Kai Zhang,Xian Yong Lin.Factors determining copper concentration in tea leaves produced at Yuyao County, China[J]. Food and Chemical Toxicology . 2008 (6)
  • 2Wen-Yan Han,Yuan-Zhi Shi,Li-Feng Ma,Jiang-Yun Ruan,Fang-Jie Zhao.Effect of liming and seasonal variation on lead concentration of tea plant ( Camellia sinensis (L.) O. Kuntze)[J]. Chemosphere . 2006 (1)
  • 3Gemma Perello?,Roser Marti?-Cid,Juan M. Llobet,Jose? L. Domingo.Effects of Various Cooking Processes on the Concentrations of Arsenic, Cadmium, Mercury, and Lead in Foods. Journal of Agriculture . 2008
  • 4Mireia Fontcuberta,Josep Calderon,Joan R. Villalbi?,Francesc Centrich,Samuel Portan?a,Albert Espelt,Julia Duran,Manel Nebot.Total and Inorganic Arsenic in Marketed Food and Associated Health Risks for the Catalan (Spain) Population. Journal of Agriculture . 2011

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