摘要
采用氟离子电极选择法对青砖茶全氟含量与水溶性氟含量关系,以及不同冲泡(熬煮)时间、温度、茶水比、次数与调饮方式下青砖茶茶汤中水溶性氟的浸出规律进行研究。结果表明,青砖茶中的水溶性氟含量占全氟含量的75.6%～87.2%,两者间呈显著的线性正相关;冲泡(熬煮)时间、温度、茶水比、次数和氟的浸出率都具有极显著的相关性,其中氟浸出率随时间、温度的增加而增大,随水体积、浸提次数的增加而减小;相同条件下,煮熬法的氟浸出率高于冲泡法;添加乳粉则可以显著地降低茶汤中游离氟离子的含量。建议在饮用青砖茶时,适当增大茶水比,缩短煮熬或冲泡时间,第一泡茶汤不饮用,适当添加高钙乳粉,可以明显减少人体对氟的摄入。
The relationship between the total fluorine content and water soluble fluorine content, and the effects of different brewing time, different brewing temperature, different ratio of tea and water, different brewing times, drink ways on the content and extracting characteristics of fluorine in Qingzhuan tea were systematic analyzed using fluoride ion selective electrode. The result showed that water soluble fluorine account for 75.6%~87.2% of the total fluorine, and they had a significant linear positive correlation; the fluorine extracting amount of Qingzhuan tea was significantly correlated with the infusing(or boiling) time, temperature, ratio of tea and water and times; the bigger of the infusing(or boiling) time and temperature, the higher of the fluorine extracting rate in brick tea; while the bigger of the infusing(or boiling) water volume and times, the smaller of the fluorine extracting rate in brick tea; fluorine extracting rate of boiling method was higher more than infusing method under the same conditions; add the milk powder could significantly reduce free fluorine ions content in tea soup. In order to decrease the intake amount of fluorine, people who drinking brick tea should increase the ratio of tea to water, shorten the boiling(or infusing) time, throw away the first infusion or add the high calcium milk powder.
作者
刘盼盼
郑鹏程
龚自明
滕靖
高士伟
冯琳
桂安辉
LIU Panpan;ZHENG Pengcheng;GONG Ziming;TENG Jing;GAO Shiwei;FENG Lin;GUI Anhui(Institute of Fruit and Tea,Hubei Academy of Agricultural Sciences/Hubei Tea Engineering and Technology Research Centre,Wuhan 430064)
出处
《食品科技》
CAS
北大核心
2018年第12期90-94,共5页
Food Science and Technology
基金
国家现代农业(茶叶)产业技术体系专项(CARS-23)
湖北省农业科学院青年科学基金项目(2017NKYJJ13)
湖北省重大科技创新计划项目(2014ABA023)
湖北省农业科技创新中心项目(2016-620-000-001-032)
关键词
青砖茶
氟
浸出特性
Qingzhuan tea
fluorine
extracting characteristics
