茶叶学报2026，Vol.67Issue(1)：59-69,11.DOI:10.20045/j.cnki.issn.2096-0220.2026.01.006
茶叶中的铷(Rb)含量研究
Study on the Content of Rubidium in Tea
摘要
Abstract
[Objective]Analysis of rubidium(Rb)in tea was conducted to provide information currently lacking for research and technical needs.[Method]Dry matter,total ash,and water-insoluble ash in 36 tea specimens were determined by the national standard analytical methods.Rb in the ash was measured using energy dispersive X-ray fluorescence spectroscopy(EDXRF)with peaks in the spectrum analyzed.Solubility of Rb in tea were determined,and dietary intake from 10 g·d-1 of tea drinking calculated.[Result]The 36 tea specimens that showed three top EDXRF peaks to be Rb amounted to significant 30.6%,27.8%,and 30.6%of all.Hence,Rb ought to be viewed as an important mineral in studying teas.The extraction rates of Rb in the sampled teas ranged from 87.83%to 99.90%with a content between 18.85 mg·kg-1 and 417.24 mg·kg-1.The difference between the medium-high and medium-low Rb contents of the teas was significant.Those among the medium-high,medium,and low contents in the teas of same geographic origin were significant as well.Based on daily consumption of 10 g,the Rb intakes from the variety teas were estimated to be 0.18-4.07 mg·d-1.[Conclusion]The 36 varieties of teas showed significant Rb peaks on EDXRF spectrum indicating a deserved attention of the trace element in studying teas.The generally highly soluble Rb varied significantly in content by tea types and of different production areas.关键词
茶叶/Rb元素/能量色散X荧光光谱法/溶出率/摄入量Key words
Tea/Rb/energy dispersive X-ray fluorescence spectroscopy/extraction rate/dietary intake分类
农业科技引用本文复制引用
吴盛祺,杜文佳,赖晓锋,刘春梅,扈廷勇..茶叶中的铷(Rb)含量研究[J].茶叶学报,2026,67(1):59-69,11.基金项目
中央引导地方科技发展资金项目(202301003). （202301003）
