茶叶中微量元素浸出率规律及其影响因素  

Extraction Rate and Influence Factors of Trace Elements in Tea

作　　者：胡继红[1] 李蓉[1] 

机构地区：[1]四川工商职业技术学院轻化工程系,四川都江堰611830

出　　处：《现代农业科技》2012年第2期342-343,351,共3页Modern Agricultural Science and Technology

摘　　要：概述了茶叶浸出液中微量元素浸出率规律。不同等级、不同茶品的茶叶所含各种微量元素的绝对量各不相同,但微量元素绝对含量变化趋势一致。采用浸泡方式测其浸出液中微量元素的含量,其浸出率顺序相似,无论何种茶品,其微量元素K、Na、Mn、Zn、Ni等浸出率高,而Ca、Fe等的浸出率很低。总结了影响茶叶中微量元素浸出率的因素,主要包括微量元素的存在形态、浸泡时间及浸泡温度、浸泡次数等。The extraction rate of trace elements in tea were reviewed in the paper. It showed that different sorts and grades of teas had various contents of trace elements,but their extraction rates had the same trend.The research resttlts indicated that no matter what kind of teas,the extraction rates of K,Na,Mn,Zn and Ni were high. However,the extraction rates of Ca and Fe were low.The factors were summarized,such.as the form of elements, extraction time, extraction temperature and extraction times which had obvious effect on the extraction rate.

关 键 词：茶叶 微量元素 浸出率 影响因素 

分 类 号：TS272[农业科学—茶叶生产加工]