| 几种茶叶中Cu含量的研究 |
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| 引用本文： | 李其林,刘丰祎,陈玉兰,王萍.几种茶叶中Cu含量的研究[J].云南师范大学学报(自然科学版),2013(3):70-73. |
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| 作者姓名： | 李其林 刘丰祎 陈玉兰 王萍 |
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| 作者单位： | 云南师范大学化学化工学院,云南昆明650500 |
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| 基金项目： | 云南省教育厅科学研究基金资助项目（2012Y169）;国家自然科学基金资助项目（2009CD048）. |
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| 摘 要： | 通过对茶叶中Cu含量的研究表明不同茶叶品种中Cu含量差异较大,其中成都特级花茶中Cu含量相对较高。超声波萃取不同茶叶品种Cu的能力差异极大。随着浸泡茶叶的次数和时间延长,茶汤中的Cu含量越来越低,一泡茶汤中Cu含量较大,但均低于《地表水环境质量标准》中Cu的限量标准,因此通过浸泡方式饮茶摄入的重金属Cu含量较低,对人体健康不会造成伤害。
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| 关 键 词： | 茶叶 Cu 溶出率 灰化 超声波 |
The Content of Cu in Several Kinds of Tea |
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| LI Qi-lin,LIU Feng-yi,CHEN Yu-lan,WANG Ping.The Content of Cu in Several Kinds of Tea[J].Journal of Yunnan Normal University (Natural Sciences Edition),2013(3):70-73. |
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| Authors: | LI Qi-lin LIU Feng-yi CHEN Yu-lan WANG Ping |
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| Institution: | (College of Chemistry and Chemical Engineering, Yunnan Normal University,Kunming 650500,China) |
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| Abstract: | This paper analyzed the content of Cu in several kinds of tea. The results showed that the content of Cu was different in different kinds of tea, and was highest in superior jasmine tea. The difference of extracting power was huge in different tea species by ultrasonic. Along with the time and the frequency of soaking tea addition, the content of Cu was lower and lower in teawater,and it was lower than the limiting standard of environmental quality standards for surface water. So the content of Cu was lower through soaking to drink tea, and it would not damage people＇s health. |
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| Keywords: | Tea Cu Lixiviation ratio Ashing Ultrasonic |
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