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用氧瓶燃烧电极法测定乌鲁木齐市市售31种茶叶含氟量,最高值为340.82 mg/kg,最低值为42.53 mg/kg,平均值为145.39mg/kg。其不同产地和种类的茶氟含量的差异有高度显著性(P<0.01)。新鲜开水浸泡的茶随浸泡时间的延长,氟浸出率增加(P<0.01)。加盐煮沸茶、奶茶和沸水浸泡的茶水中氟含量无显著性差异(P>0.05)。每人每日氟总摄入量为5.51mg,其中茶氟占67.34％。认为长期大量饮用含氟量高的茶在高氟区可能促使氟病的发生。
The oxygen content of 31 commercially available tea leaves in Urumqi was determined by the oxygen bottle combustion electrode method. The highest value was 340.82 mg / kg, the lowest was 42.53 mg / kg, the average was 145.39 mg / kg. There was a significant difference in the fluorine content of tea between different habitats and types (P <0.01). Fresh soaked tea with immersion time, fluoride leaching rate increased (P <0.01). Boiled tea with salt, milk tea and boiling water soaked in tea fluoride content was no significant difference (P> 0.05). Per capita daily fluoride intake was 5.51mg, of which 67.74% tea fluoride. That long-term high levels of drinking large quantities of tea in high fluoride may lead to the occurrence of fluorine disease.