摘要
以14种市售的不同价格、不同产地、不同品级的茶叶为供试材料,利用X—荧光光谱仪对其所含元素成分进行定量分析,同时也对4种不同产地的茶叶浸泡,取不同时间段、不同层的茶水进行元素含量分析,此外还利用显微红外光谱仪对3种不同品种茶叶的有机官能团进行了测定。结果显示,不同品种茶叶中所含元素种类基本一致,但其含量存在一定差异,大多数元素在冲泡的前20 min便溶出到茶汤中、并大多集中在中上层。而3种茶叶中的有机官能团却基本相同。本实验结果为进一步研究茶叶的保健作用和冲泡方式等提供了较为科学的资料和数据。
X - Ray Fluorescence method was used to measure the elements content both in 14 different kinds of green tea bought in the market and tea soup in different time and layer. Furthermore, micro- infrared spectroscopy was used to develop the organic components in 3 typical green teas. The results showed that the elements content varies in different kinds of green teas, and the organic components are almost the same in different teas. The results could be valuable and reliable information for the further investigation in tea research.
出处
《微量元素与健康研究》
CAS
2008年第3期26-29,共4页
Studies of Trace Elements and Health
基金
湖北省自然科学基金资助项目(2005ABA095)
关键词
茶叶
茶汤
X—荧光光谱仪
显微红外光谱
定量分析
Tea
Tea drink
X- Ray Fluorescence
Micro- infrared spectroscopy
Quantitative analysis
