茶叶硒含量测定及影响富硒茶硒浸出率的因素  

Determination of selenium in tea and analysis of factors influencing extraction of selenium from selenium-riched tea

作　　者：王银华[1] 李凯[1] 王金戌[1] 哈婧[2] 

机构地区：[1]石家庄制药集团宏源化工有限公司,河北石家庄050011 [2]河北科技大学化学与制药工程学院,河北石家庄050018

出　　处：《河北科技大学学报》2006年第2期143-145,154,共4页Journal of Hebei University of Science and Technology

基　　金：河北省自然科学基金资助项目(203110)

摘　　要：采用氢化物发生原子荧光光谱法测定不同茶叶中硒含量及影响茶叶硒浸出率的因素.结果表明：影响茶叶硒浸出率的因素很多,主要是茶叶本身硒含量和浸泡时间;茶水中所浸出的硒绝大部分是对人体有益的有机硒;茶叶中硒的浸出率以冲泡水温为（95±2） ℃时为佳;饮茶时第1次冲泡的茶水中的晒含量是第2次冲泡的茶水中硒含量的4～7倍.The selenium content of tea was determined by atomic fluorescence spectrometry, and the factors influencing the extraction rate of selenium from tea were studied. The results show that the most important factors influencing the extraction of selenium from tea are the selenium content of tea and the dunking time. The selenium extracted from tea is almost organic sele- nium. The selenium content is of the most when dunked in water of （95±2）℃. And the selenium content of the first dunking was 4-7 folds of that of the second dunking.

关 键 词：硒 茶叶 浸出率 

分 类 号：TS272[农业科学—茶叶生产加工]