| 茶氟浸出规律的试验研究 |
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| 引用本文： | 冯婧,侯彩云.茶氟浸出规律的试验研究[J].食品科技,2006,31(9):93-95. |
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| 作者姓名： | 冯婧 侯彩云 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 摘 要： | 利用氟离子选择电极法,研究了绿茶在不同茶水比、冲泡水温、冲泡时间、冲泡次数等条件下,氟的浸出情况,以及茶叶粒度大小对茶氟浸出的影响,并在测定12种不同绿茶的含氟量基础上,给出了绿茶日推荐摄入参考量。研究结果表明,茶叶粒度越小,越有利于茶氟的浸出;4种因子均对茶氟浸出有显著性影响;日常饮用绿茶不致于造成氟中毒,但建议不要长期饮用浓茶。
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| 关 键 词： | 氟 冲泡条件 绿茶 差异 |
| 文章编号： | 1005-9989(2006)09-0093-03 |
| 修稿时间： | 2006年2月18日 |
Study on the release of fluoride in tea |
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| FENG Jing,HOU Cai-yun.Study on the release of fluoride in tea[J].Food Science and Technology,2006,31(9):93-95. |
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| Authors: | FENG Jing HOU Cai-yun |
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| Abstract: | Factors influencing the release of fluoride in green tea was studied with an ion specific electrode methodology. The result showed that the infusing time, water temperature, quantity ratio of water to tea, and the times of infusing were all the significant factors(p<0.01). Drinking tea normally would not lead the fluorosis happen according to the results, but the thick tea liquor was not recommended. |
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| Keywords: | fluoride the infusing condition green tea significant difference |
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