茶叶学报2018，Vol.59Issue(4)：211-214,4.
白茶中铝、铁、锰元素的测定及溶出特征分析
Determination and Leaching at Brewing of Aluminum, Iron and Manganese in White Tea
摘要
Abstract
Contents of Al, Fe and Mn in the leaves and brewed white tea were determined using microwave digestiongraphite furnace atomic absorption spectrometry.Mineral-leaching under varied brewing time and method was studied.The results showed the mineral contents in the tea leaves were rich in the order of Mn>Al>Fe.With a same brewing time, the amount of leached minerals decreased as the number of steeping increased.And, Al and Mn increased with prolonged steeping, but Fe decreased.When a same brewing time was applied, cooking significantly increased the mineral contents in the tea as compared to hot water steeping.By increasing the cooking time, the Al and Mn in water increased.On the other hand, Fe content increased initially and followed by a decrease as cooking continued.关键词
白茶/微波消解/石墨炉原子吸收法/矿质元素/溶出特征Key words
white tea/microwave digestion/graphite furnace atomic absorption spectrometry/minerals/leaching分类
农业科技引用本文复制引用
屈艳勤,何焱,刘芷君,张钎,金珊,郑德勇,叶乃兴..白茶中铝、铁、锰元素的测定及溶出特征分析[J].茶叶学报,2018,59(4):211-214,4.基金项目
国家自然科学基金项目(31270735) （31270735）
福建农林大学科技创新专项基金项目(CXZX2016117) （CXZX2016117）
福建农林大学本科教育教学改革一般项目(102/111418060). （102/111418060）
