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本文主要了解本地区茶叶中氟的含量与沏茶中氟的泡出,以及饮用后氟的排泄情况。一、材料与方法:从广东某地茶场采集26个品种的样品,其中红茶12种,绿茶14种。茶叶在105～110℃干燥2小时,在干燥器中放冷,准确称样1克,然后在300℃灰化,放冷后加氢氧化钠1克并继续在600℃灼烧1小时,用无离子水溶出残灰,并以盐酸中和至pH 5.5,用离子选择电极法测定含氟量。
This article mainly to understand the fluoride content of tea in the region and the tea in the bubble out of fluorine, and drinking fluoride excretion. I. Materials and Methods: Twenty-six varieties of samples were collected from a tea plantation in Guangdong Province, including 12 kinds of black tea and 14 kinds of green tea. The tea leaves were dried at 105-110 ° C for 2 hours, cooled in a desiccator, accurately weighed 1 g, and then ashed at 300 ° C. After cooling, 1 g of sodium hydroxide was added and burning continued at 600 ° C for 1 hour. Ion-free water stripping residue, and neutralized with hydrochloric acid to pH 5.5, with ion-selective electrode method for the determination of fluorine content.