苯醚甲环唑在茶汤中浸出质量浓度及浸出率的影响因素  

Factors Affecting Infusing Concentration and Dissolution Ratio of Difenoconazole in Tea Infusion

作　　者：王军[1] 龚勇[2] 温家钧[1] 

机构地区：[1]安徽省化工研究院,合肥230041 [2]农业部农药检定所,北京100125

出　　处：《西北农业学报》2011年第2期202-206,共5页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：农业部农药残留资助项目(2007F047)

摘　　要：研究茶叶冲泡过程中苯醚甲环唑在茶汤中的浸出质量浓度,并探讨不同冲泡条件对茶汤中苯醚甲环唑浸出率的影响。试验结果表明,茶汤中苯醚甲环唑浸出质量浓度与浸出率随冲泡水温的升高和冲泡时间的延长而不断增加;而冲泡次数的增加,茶与水质量比的扩大,则使苯醚甲环唑的浸出率下降;茶叶苯醚甲环唑含量增加,茶汤中苯醚甲环唑浸出质量浓度相应增加,浸出率反而下降。The infusing concentration of difenoconazole in tea infusion were studied,and the factors influencing the dissolution ratio of difenoconazole from tea were discussed.The results show that the most important factors influencing the extraction of difenoconazole from tea are water temperature and dunking time,and the dissolution ratio was declined with the increase of dunking number of times and the expanding of tea-water proportion;When contain of difenoconazole enhancing in the tea,the infusing concentration was enlarged in tea infusion,but the dissolution ratio was descended contrarily.

关 键 词：苯醚甲环唑 茶汤 浸出质量浓度 浸出率 影响因素 

分 类 号：TS272[农业科学—茶叶生产加工]