摘要
利用氟离子选择电极法,研究了茯砖茶在不同冲泡时间、茶水比、冲泡次数及茶叶粒度条件下的氟溶出情况。研究结果表明,茯砖茶氟溶出率与煮熬(或冲泡)时间之间呈对数函数曲线相关;茶水比越小,茯砖茶氟溶出率越高,茶水比越大,氟溶出率越低;茯砖茶氟溶出率与煮熬(或冲泡)次数呈指数函数曲线相关;随着冲泡次数增多,茯砖茶氟溶出率显著减小,氟大部分在第一泡中溶出,此后溶出率呈逐步下降趋势,煮熬法与冲泡法均如此;茶叶粒度越小,越有利于茯砖茶氟的溶出。
Factors influencing the digestion kinetics of fluorine in the Fuzhuan tea was studied with an ion specific electrode methodology. The result showed that the dissolution rate of fluorine in the Fuzhuan tea was correlated with the boiling（or infusing）time and expressed in a logarithm function curve. The smaller of the ratio between tea and water,the higher of the fluorine dissolution rate in Fuzhuan tea. The dissolution rate of fluorine in the Fuzhuan tea was correlated with the boiling（or infusing）time and expressed in an exponential function curve. Both with boiling or infusing,with the increasing of brewing time the dissolution rate of fluorine in the Fuzhuan tea reduced significantly,most of the fluorine extracting in the first infusion. The smaller the size of tea,the easier fluorine to dissolute.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第7期110-112,116,共4页
Science and Technology of Food Industry
基金
湖南省重大科技专项(2008FJ1005)
关键词
茯砖茶
氟
溶出率
Fuzhuan tea
fluorine
dissolution rate
