茶叶中铅含量的测定及其初级形态分析-茶学专业论文.docxVIP

i i 摘要 茶叶是公认的健康饮料，其内含物中的多种特征成分对人体都具有重要的保健功 能，如多酚类、茶氨酸和咖啡碱等,长期饮茶具有预防心血管疾病和多种癌症的作用。 铅是众所周知的生理性和神经性毒物，几乎对人体所有重要的器官和系统均会产生不 良影响。食物和水是人体内铅的主要来源。近年来，由于环境的污染，茶叶铅超标率 不断提高的现象引起了生产者、消费者和学者们的广泛关注。 本文采用三种预处理方法即干法灰化、湿法消化和微波消解对茶叶样品进行处 理，检测其铅含量，选取 5 种茶叶样品对其进行梯度加标回收，结果表明微波消解法 较干法灰化和湿法消化均有更好的精密度和准确度，并且具有快速、简便、节省试剂、 消解完全、背景值低、污染少等特点。 模拟日常饮茶习惯，对茶叶进行三次冲泡，每次用沸水 150mL，泡 20min，滤出 茶汤，消解后在火焰原子吸收分光光度计上检测其铅含量，结果表明第一次浸泡茶汤 中铅含量略高于第二次浸泡，第二次浸泡略高于第三次浸泡，茶叶中可溶态的铅和茶 叶中铅总量有关，铅总量越大，其相对浸出率较低。 分别用 80%乙醇、纯水、1mol/L 氯化钠、2%醋酸、0.6mol/L 盐酸作为提取溶剂， 对茶叶中各种化学形态的铅进行提取，优化得到最佳的提取时间为 15h、3h、3h 和 3h；最佳提取温度为 35℃，最佳提取溶剂用量 50mL。选取 5 种茶叶作为研究对象， 消解各提取液，并检测各种形态铅的含量。结果表明，同一品种茶叶（龙井 43，福 建龙井）由于铅总量的不同，导致各形态铅的浸提率差异很大；而相同地方不同品种 茶叶（龙井 43，石佛香）虽然铅总量略有差距，但形态分布较为接近。茶叶中铅的 形态分布规律为，盐酸提取物醋酸提取物乙醇提取物水提取物氯化钠提取物， 盐酸提取和醋酸提取物中铅含量之和占茶叶中铅总含量 47.78%-70.30%，剩余部分的 铅以更加稳定的形态存在于残渣中。茶叶中能够被人体吸收的铅所占比例很小。 关键词：茶叶，铅，前处理方式，提取率，形态分析 i ii Abstract Tea is known to be a kind of healthy beverage which contents many functional components, such as polyphenols, theanine and caffeine. Drinking tea is helpful to prevent cardiovascular disease and some kinds of cancer diseases. Lead(Pb) is a kind of physiological and neurological toxin affecting almost every important organ and system in the human body. Food and water are the main sources of Pb intaking by human body. Due to the environment pollution, with the increasing of Pb level in tea products and there were many reports about the exceeding of Pb concentration in tea over than 5 mg/kg (the maximum permissible concentration (MPC) for Pb in China). It caused great concerns of the tea producers, consumers and scientists. In this paper, three kinds of digesting methods, dry digestion,hydro digestion and microwave assisted digestion,were employed to digest 17 sorts of tea for extraction of Pb2+, and their contents was determined by flame atomic absorption spectrometry. Five samples were random selected from 17 samples and added standard solution of Pb for recovery checking. The results showed that the precision a