摘要
通过模拟试验筛选出几种具有降低茶叶和茶汤中可溶性氟含量的食品添加剂,它们是活性钙、氯化镁、活性白土,在茶汤中使用时可溶性氟分别降低至原液的44.0%、46.3%和54.6%,当与茶叶原料混合时可使水溶态氟降低至原料的64.4%、71.1%和73.2%,因此在需要时适当使用这类材料可起到降低黑茶中可溶态氟含量的作用。
Through simulative test,this study screened out a few of food additives which could decrease the content of soluble fluorine in the leaves and soup of dark tea,including active calcium,magnesium chloride and active clay.These three additives could make the soluble fluorine content in tea soup decease to 44.0%,46.3% and 54.6% of that in the original tea soup,respectively;when they were directly mixed with dry dark tea,the soluble fluorine content in tea could be deceased to 64.4%,71.1% and 73.2% of that in the original tea,respectively.Thus it is inferred that food additives can decrease the content of soluble fluorine in dark tea when they are properly used.
出处
《江西农业学报》
CAS
2010年第8期53-55,共3页
Acta Agriculturae Jiangxi
基金
江浙沪科技兴农服务项目
浙江武义科技支撑计划项目
