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Position: Home > Articles > Study on Dissolution Dynamics of Trace Metal Elements in Tea Infusion Southwest China Journal of Agricultural Sciences 2012,25 (5) 1874-1877

茶汤微量金属元素的溶出动态研究

作  者:
唐敏;侯渝嘉;黄尚俊;姚永宏
单  位:
重庆市农业科学院;重庆市农业科学院茶业研究所
关键词:
微量金属元素;茶汤;浸泡
摘  要:
用ICP-OES法测定了不同浸泡时间下,茶汤中几种人体必需的微量金属元素含量。方差分析结果显示,所测微量金属元素含量在浸泡的前5 h内增加迅速,随后离子浓度增速放缓,长时间静置后,Fe、Co、Cr、Sn 4种元素离子浓度转而降低。从而初步判断泡茶时间不宜超过5 h。并通过回归分析,较准确的拟合出了各元素离子浓度与浸泡时间的回归方程。
译  名:
Study on Dissolution Dynamics of Trace Metal Elements in Tea Infusion
作  者:
TANG Min1,HOU Yu-jia1,HUANG Shang-jun1,YAO Yong-hong2(1.Tea Research Institute,Chongqing Academy of Agricultural Sciences,Chongqing Yongchuan 402160,China;2.Chongqing Academy of Agricultural Sciences,Chongqing 401329,China)
关键词:
Trace metal elements;Tea infusion;Immersion
摘  要:
Human essential trace metal elements were detected in the green tea infusion by using ICP-OES.The result showed that the trace metal elements ion concentration increased rapidly,in first 5 hours after immersion beginning.With time passing,the increasing speed growth slowed down.When the tea infusion standing for a long time,4 kinds of trace metal elements ion concentration were reduced,Including Fe,Co,Cr,Sn.Recommendations for tea time should not exceed 5h.A math model of the trace metal elements ion concentration varying with time was established by regression analysis.

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