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茶叶作为我国传统的饮料,有着悠久的历史。近年来。国内外的许多科学家通过对茶叶的检测发现茶叶中含有大量的微量元素,这些微量元素有的是对人体有益的,而有的则是有害的。精确的对茶叶中富含的微量元素进行检验,不仅可以保证茶叶的质量,还可以为茶叶的生产提供有力的科学依据。目前我国对于茶叶中微量元素的研究有多种方法,例如浮制样法、酸消化法预处理、ICP-AES法测定以及ICP-MS分级技术法等。
Tea as a traditional beverage in our country has a long history. In recent years. Many scientists at home and abroad found that tea contains large amounts of trace elements, which are good for the human body and others are harmful. Accurate testing of trace elements in tea is not only to ensure the quality of tea, but also provide a strong scientific basis for the production of tea. At present, there are many methods for the study of trace elements in tea in our country, such as float-like method, acid digestion pretreatment, ICP-AES method and ICP-MS grading method.