ICP-MS对绿茶中微量元素含量及其溶出特性的研究  

Investigation of elemental concentration and extraction rate of Green Tea by ICP-MS

作　　者：周静博[1] 戴春岭[1] 冯媛[1] 杨丽丽[1] 路娜[1] 

机构地区：[1]石家庄市环境监测中心,河北石家庄050022

出　　处：《河北工业科技》2015年第4期359-363,共5页Hebei Journal of Industrial Science and Technology

基　　金：河北省科技支撑计划项目(13273702D;15273604D)

摘　　要：茶叶中含有人体必需的微量元素,以绿茶为对象,研究了茶叶所含的微量元素及浸出液规律。结果显示,样品茶叶中元素含量排序为K>Ca>Mg>Na>Mn>Fe>Zn>Ni>Cu>Pb,Pb含量符合食品卫生标准中的限量规定。样品茶叶中Fe和Zn浓度在80℃浸泡时达到最高,而Cu,Ni,Ca,Mg,K浓度在90℃浸泡时最高,Mn在100℃浸泡时浓度最高。大部分元素含量随浸泡时间的延长而增大,在浸泡30min时含量较高,之后各元素的浸出量基本不再增加。各元素的浸出率随浸泡次数的增多而减少,第1次浸泡时,其可溶性物质的浸出率为49.30%~63.80%,第4次浸泡时浸出率在6%以下。建议水温控制在80~90℃,以冲泡3次为宜。It contains many trace elements human body needs in the tea.In this paper,the trace elements contained in the Green Tea and the leaching solution law are researched.The results show that the sorting of element content in the tea samples is K>Ca>Mg>Na>Mn>Fe>Zn>Ni>Cu>Pb.The content of Pb meets the limited provisions of food sanitation standard. The concentrations of Fe and Zn in tea samples are the highest when the tea is soaked at 80 ℃,so does Cu,Ni,Ca,Mg,K at 90 ℃ and Mn at 100 ℃.Most of the element contents increase with time going,and reach nearly the highest level when the tea soaked for 30 min.After that,the leaching amount is almost no longer increased.The leaching efficiency of various elements reduces with the increasing of soaking time.The leaching rate of soluble substances is between 49.30% and 63.80% in the first soaking,while the leaching rate is below 6% in the fourth soaking.It is suggested that the most suitable water temperature is between 80 and 90 ℃,and the most appropriate brewing time is three.

关 键 词：质谱分析 茶叶 微量元素 矿物质 标准 研究 

分 类 号：TS272.51[农业科学—茶叶生产加工]