摘要
研究茶叶冲泡过程中苯醚甲环唑在茶汤中的浸出质量浓度,并探讨不同冲泡条件对茶汤中苯醚甲环唑浸出率的影响。试验结果表明,茶汤中苯醚甲环唑浸出质量浓度与浸出率随冲泡水温的升高和冲泡时间的延长而不断增加;而冲泡次数的增加,茶与水质量比的扩大,则使苯醚甲环唑的浸出率下降;茶叶苯醚甲环唑含量增加,茶汤中苯醚甲环唑浸出质量浓度相应增加,浸出率反而下降。
The infusing concentration of difenoconazole in tea infusion were studied,and the factors influencing the dissolution ratio of difenoconazole from tea were discussed.The results show that the most important factors influencing the extraction of difenoconazole from tea are water temperature and dunking time,and the dissolution ratio was declined with the increase of dunking number of times and the expanding of tea-water proportion;When contain of difenoconazole enhancing in the tea,the infusing concentration was enlarged in tea infusion,but the dissolution ratio was descended contrarily.
出处
《西北农业学报》
CAS
CSCD
北大核心
2011年第2期202-206,共5页
Acta Agriculturae Boreali-occidentalis Sinica
基金
农业部农药残留资助项目(2007F047)
关键词
苯醚甲环唑
茶汤
浸出质量浓度
浸出率
影响因素
Difenoconazole
Tea infusion
Infusing concentration
Dissolution ratio
Affecting factors
