2004•Huaxue Shijie (Chemical World)Requires access

Lixiviation of Trace Elements from Tea

Ding Hang

Abstract

Tea was dipped in boiling water. The contents of 8 kinds of trace elements in tea leaf, tea water and tea leaving of green and red tea were determined by AAS. The amount of trace elements lixiviated and remained were calculated. The regularities of lixiviation of the trace elements were discussed. The results showed that the contents of 8 kinds of trace elements, their lixiviation ratio and residual ratio in green and red tea were all different.

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Key concepts: Green tea, TRACE (psycholinguistics), Chemistry, Boiling, Trace element, Food science, Philosophy, Organic chemistry