摘要
采用电感耦合等离子体质谱技术(ICP-MS)对安吉白茶中微量元素和稀土元素进行含量测定,并研究其在茶汤中的溶出特性。试验对安吉白茶中的32种无机元素进行了含量测定,包括钠Na、镁Mg、铝Al、钙Ca、铬Cr、铁Fe、镍Ni、铜Cu、锌Zn、砷As、硒Se、锶Sr、钼Mo、镉Cd、汞Hg和铅Pd 16种常见元素以及钪Sc、钇Y、镧La、铈Ce、镨Pr、钕Nd、钐Sm、铕Eu、钆Gd、铽Tb、镝Dy、钬Ho、铒Er、铥Tm、镱Yb和镥Lu 16种稀土元素。根据总稀土元素中钠Na、镁Mg、铝Al、钙Ca、铁Fe、镍Ni、铜Cu、锌Zn和硒Se等元素在茶汤中的含量来研究安吉白茶在不同水温、冲泡时间以及冲泡次数下的溶出特性。研究表明,安吉白茶中元素的溶出率随着水温的上升和冲泡时间的延长而增加,随着冲泡次数的增加而逐渐降低。安吉白茶中部分元素在茶汤里的含量较低,建议安吉白茶的的冲泡水温以80℃~90℃为宜,冲泡时间20~30 min,冲泡次数不宜超过3~4次。研究为安吉白茶的质量控制提供相应的参考,为安吉白茶道地性研究指明了方向。
The content of trace and rare earth elements were determined by inductively coupled plasma mass spectrometry （ICP-MS）, and the dissolution characteristics were also studied in Anji white tea. 32 kinds of inorganic elements in Anji white tea were determined, including 16 kinds of common elements （Na, Mg, AI, Ca, Cr, Fe, Ni, Cu, Zn, As, Se, Sr, Mo, Cd, Hg and Pb） and 16 kinds of rare earth elements （Sc, Y, La, Ce, Pr, Nd, Sm, Eu, Gd, Tb, Dy, Ho, Er, Tm, Yb and Lu）. The dissolution characteristics of Anji white tea in different water temperatures, brewing time and brewing times were investigated according to the content of total rare earth element （Na, Mg, A1, Ca, Fe, Ni, Cu, Zn and Se, etc.） in the soup. The results showed that the dissolution rate of the elements in Anji white tea was increased with the increase of water temperature and the time of brewing, and gradually decreased with the increase of the number of brewing. The study showed that the content of some element in the soup of Anji white tea was low, suggesting that brewing temperature ofS0 ℃-90 ℃, the appropriate brewing time of 20-30 vain, and the number of brewing were not more than 3-4 times. The study provided the corresponding reference for the quality control of Anji white tea, and pointed out the direction for the regional research of Anji white tea.
出处
《食品工业》
北大核心
2017年第5期175-179,共5页
The Food Industry
