作　　者： (）;

机构地区： 广东省食品工业研究所

出　　处： 《现代食品》 2017年第3期78-81,共4页

摘　　要： 本文采用ICP-MS方法测定辣木茶的稀土总量,以及不同冲泡条件下稀土的浸出率。实验结果表明,辣木茶的稀土浸出率随冲泡时间的延长而升高,且增长逐渐趋于平缓。此外,随冲泡次数的增加,样品的稀土浸出率基本上呈减小趋势。五次冲泡后辣木茶中稀土的累计浸出率为18.15%。虽然原茶中稀土含量较高,但由于稀土氧化物主要残留于茶渣中,总体上处于比较低的暴露水平,对饮茶人群的健康影响较低。 The determination of total rare earth Moringa tea by ICP-MS method, and the different brewing conditions of rare earth leaching rate of. The study results show that the rare earth leaching rate with the extension of Moringa tea brewing time increased, and the growth tends to be slow. In addition, with the increase of the number of brewing, the rare earth leaching rate of the sample was basically decreasing. A total of five times Leaching Rare Earth after brewing tea in Moringa rate was 18.15%. Although the high content of rare earth raw tea, but because of the rare earth oxide residue in the main tea, generally in the exposure level is relatively low, low on the health effects of tea drinking crowd.

关 键 词： 辣木茶 稀土浸出率 冲泡条件

领　　域： []