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用等离子体原子发射光谱法对不同方法制成的苦丁茶微量元素和黄酮溶出量进行了测定 ,结果表明不同方法泡制的苦丁茶微量元素和黄酮溶出量不同 ,其微量元素和黄酮的水溶出量与其提取方法有关。一般的民间浸泡饮用方法 ,只能使苦丁茶的溶出量为其含量的 2 0 %～ 5 0 %。
The determination of trace elements and flavonoids in Kuding tea made by different methods was carried out by plasma atomic emission spectrometry. The results showed that the amount of trace elements and flavonoids in Kuding tea made by different methods was different, and the trace elements and flavonoids were different. Water solubility is related to its extraction method. The general folk soaked drinking method can only make the content of Kuding tea be 20% to 50% of its content.