Determination of Dissolving鄄out Characteristics of
Black Tea Elements by Inductively Coupled Plasma
Atomic Emission Spectrometry
DONG Haisheng,摇 ZANG Peng,摇 ZHANG Shujing,摇 CHEN Pu
(
Key Laboratory of Space Nutrition and Food Engineering
,
China Astronaut Research and Training Center
,
Beijing
100094,
China
)
Abstract
: Black tea is produced by successive procedure such as cranking up of raw material, first rub鄄
bing, fermenting, and drying processes, which is rich in a variety of minerals, such as K, Ca, Mg, and
Zn. Black tea is benefit for astronauts. In order to investigate the dissolving鄄out characteristics of black
tea, elements of black tea powder and black tea soup were analyzed. The closed high鄄pressure microwave
digestion method was used for sample digestion to avoid the loss of elements during the digestion proce鄄
dure. The concentration of seven minerals including K, Mg, Al, Mn, Zn, Fe, and Ca were measured by
inductively coupled plasma atomic emission spectrometry (ICP鄄OES) . The tea soup was made using dei鄄
onized water for 5 times. The results showed that the method recoveries ranged from 96. 4% to 106. 7%
and the dissolving鄄out yields of K, Mg, Al, Mn, Zn, Fe, and Ca were 45郾 35% , 6郾 23% , 2郾 16% ,
1郾 68% , 7郾 8% , 2郾 0% , and 0郾 4% respectively, in the first tea soup. There was an exponential rela鄄
tionship between the dissolving鄄out yields of K, Mg, Al, and Mn and soaking times. The exponential re鄄
lationship equations between the dissolving鄄out rate for K, Mg, Al, and Mn in black tea and soak times
were
y
= 105郾 75e
- 0郾 874 3
x
,
y
= 9郾 949 3e
- 0郾 969 5
x
,
y
= 6郾 335 8e
- 1郾 406 5
x
, and
y
= 4郾 247 7e
- 1郾 339 4
x
, respective鄄
ly. The correlation coefficients were 0郾 986, 0郾 928 3, 0郾 950 7, and 0郾 926, respectively.
Key words
: inductively coupled plasma atomic emission spectrometry; black tea; dissolving鄄out; ele鄄
ments
(
责任编辑
:
檀彩莲
)
82
食品科学技术学报
摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇
摇 2015
年
3
月
