| 饮用茶水中硝酸盐与亚硝酸盐含量动态变化特征研究 |
| |
| 引用本文： | 谢红梅,杨欣.饮用茶水中硝酸盐与亚硝酸盐含量动态变化特征研究[J].安徽农业科学,2009,37(35):17315-17317. |
| |
| 作者姓名： | 谢红梅 杨欣 |
| |
| 作者单位： | 重庆工商大学环境与生物工程学院,重庆,400067;重庆工商大学环境与生物工程学院,重庆,400067 |
| |
| 基金项目： | 重庆工商大学创新基金项目，重庆工商大学青年基金项目 |
| |
| 摘 要： | 目的]了解饮用茶水中硝酸盐与亚硝酸盐含量动态变化特征。方法]测定不同茶叶品种、冲泡放置时间、沸腾时间以及冲泡方式下茶叶的硝酸盐和亚硝酸盐含量变化情况。结果]3种茶叶中，硝酸盐质量浓度大小顺序为红茶〉绿茶〉龙井茶，亚硝酸盐质量浓度大小顺序为绿茶〉红茶〉龙井茶。不同放置时间下，绿茶硝酸盐质量浓度先缓慢上升，再直线上升，最后又缓慢下降，1min时最低，为0．187mg／L。720min时最高，为1．230mg／L；亚硝酸盐质量浓度变化趋势不明显，180min时最低，为0．060mg／L，1440min时最高，为0．130mg／L。不同沸腾时间对绿茶硝酸盐和亚硝酸盐质量浓度的影响不大，硝酸盐质量浓度范围为0．180—0．220mg／L，亚硝酸盐质量浓度范围为0．102～0．130mg／L。密闭条件下冲泡的茶水中硝酸盐和亚硝酸盐含量均高于敞开方式下冲泡的。结论]冲泡茶叶后应在30～180min内饮用；冲泡茶叶时最好选择敞开方式。
|
| 关 键 词： | 茶 硝酸盐 亚硝酸盐 含量 |
Research on the Change Character of Nitrate and Nitrite Content in Tea Water |
| |
| XIE Hong-mei et al.Research on the Change Character of Nitrate and Nitrite Content in Tea Water[J].Journal of Anhui Agricultural Sciences,2009,37(35):17315-17317. |
| |
| Authors: | XIE Hong-mei |
| |
| Affiliation: | XIE Hong-mei et al(College of Environmental , Biological Engineering,Chongqing Technology , Business University,Chongqing 400067) |
| |
| Abstract: | Objective] The change character of nitrate and nitrite content in tea water was researched.Method] The change of nitrate and nitrite in tea water of different tea varieties,different soaking times,the different boiling times and the different brewing methods was analyzed.Result] The order of concentration of nitrate in tea water from high to low was black tea > green tea > Longjing tea,and order of concentration of nitrite in tea water,green tea > black tea > Longjing tea.In the different soaking times,t... |
| |
| Keywords: | Tea Nitrate Nitrite Content |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
