【摘要】 采用微波消解-电感耦合等离子体发射光谱法测定茶叶及茶汤中铝元素含量。结果显示:相同品种茶叶间,铝含量存在差异;不同品种茶叶间,乌龙茶、红茶较绿茶、白茶,花茶铝含量高。铝含量的高低,不仅与品种、土壤环境及加工工艺有关,而且茶叶中铝含量的分布在成熟叶和老叶中居多,而嫩叶中相对含量较少;乌龙茶、红茶是用成熟叶和老叶制成,因此含量相对较高。通过冲泡时间及次数的测试发现,喝茶前洗茶很有必要,洗茶第一泡的时间10~30 min为宜。该研究对于茶叶质量控制及消费者合理购茶、科学饮茶具有参考价值。更多还原

【Abstract】 The content of aluminum element in tea leaf and tea soup is determined by ICP-AES after microwave digestion. The results show that there is content discrepancy in aluminum element in same varieties of tea. However, among different varieties of tea, the aluminum content in oolong tea and black tea is higher than that of in green tea, white tea and scented tea. The high or low of aluminum content of tea is not only related to varieties, soil environment and processing techniques, the aluminum content is also largely found in mature leaves and old leaves than found in tender leaves. As the oolong tea and black tea are made from mature and old leaves, the aluminum content thus is relatively high. It is also discovered from the tea brewing time and frequency of brewing that the optimal brewing time is 10 to 30 minutes, and tea rinsing also is necessary before drinking. Such research is of great significant to the tea leaf quality control and reasonable tea purchasing and scientific tea drinking.更多还原