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当前位置: 首页 > 文章 > 7种花茶中微量元素的研究 安徽农业科学 2010,38 (16) 378-379
Position: Home > Articles > Study on the Content of Trace Element in Seven Types of Scented Teas Journal of Anhui Agricultural Sciences 2010,38 (16) 378-379

7种花茶中微量元素的研究

作  者：
吴雪梅;曾建国
单  位：
四川省中国科学院成都山地灾害与环境研究所;四川省成都市龙泉驿区农村发展局果技站
关键词：
花茶;金属元素;电感耦合等离子体发射光谱
摘  要：
[目的]为花茶的生产、流通和进一步开发利用等环节提供试验基础和科学依据。[方法]以康乃馨、黄山贡菊、金银花、白菊花、茉莉花、玫瑰花、七彩菊7种市售花茶为原料,采用电感耦合等离子体发射光谱法(ICP-AES)测定待测样品中Pb、Cu、Cr、Cd、As等微量元素的含量。[结果]检测花茶样品中Cu、Cr、Cd 3种金属元素含量均未超标;金银花和茉莉花茶中Pb含量比标准偏高;康乃馨、黄山贡菊、玫瑰花和七彩菊花茶中As含量存在超标问题;白菊花茶中所有微量元素均未超标,适宜饮用。该检测方法的加标回收率为90.43%~99.40%,相对标准偏差为0.49%~3.02%,具有良好的精密度和准确度。[结论]为花茶的质量控制和花茶饮品的合理开发利用提供了重要的依据。
译  名：
Study on the Content of Trace Element in Seven Types of Scented Teas
作  者：
WU Xue-mei et al(Institute of Mountain Hazards and Environment,Chinese Academy of Sciences,Chengdu,Sichuan 610041)
关键词：
Scented tea;Metal element;ICP-AES
摘  要：
[Objective] The experimental basis and the scientific reference for the scented tea production,trade and development was provided.[Method] The content of trace metal elements including Pb,Cu,Cr,Cd,As and others in seven types of scented teas,which were prepared with carnations,huangshan chrysanthemum,honeysuckle,wgite chrysanthemum,jasmine,rose and colorful chrysanthemum,was determined with the technique of inductively coupled plasma emission spectrometry(ICP-AES).[Results] The content of Cu,Cr and Cd in all the teas was not exceeded the stipulated standards.The content of Pb in honeysuckle and jasmine tea was higher than that required by the stipulated standards;the over-range in the content of As was found in carnation,Huangshan chrysanthemum,rose and colorful chrysanthemum teas;and the content of all trace elements in white chrysanthemum tea was met with the stipulated standards and the tea product was suitable for drinking.The recovery ration of the testing method was 90.43%-99.40% and the relative error was 0.49%-3.02%,which result was with good accurate.[Conclusion] The important bases of the quality control of scented tea and the rational development and utilization of tea drinks was provided.

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