Nas S, Gokalp H Y, Sahin Y
Atatürk University, Food Science-Technology Department, Erzurum, Turkey.
Z Lebensm Unters Forsch. 1993 Jan;196(1):32-7. doi: 10.1007/BF01192981.
X-Ray fluorescence (XRF) can be successfully used for the qualitative and quantitative elemental analysis of various agricultural products. Its simplicity, high throughput and the possibility of automation make it useful for screening large numbers of samples. The K and Ca content of 138 samples of fresh green tea, black tea and black tea residues were determined by applying the XRF system. Such a method of mineral analysis of food products is not very common. Tea from different tea-growing areas of Turkey, green tea of different shooting periods, black tea processed at different tea plants and tea residues from these black tea were analysed. The K content of green tea, processed black tea and tea residues after brewing were found to have ranges of 19,049-26,254 mg/kg, 21,904-26,883 mg/kg and 9,468-13,778 mg/kg, respectively. In the same samples the Ca content was determined as 3,580-4,799 mg/kg, 3,370-4,823 mg/kg, and 3,743-5,733 mg/kg, respectively. These findings were compared with the results of atomic emission techniques and it was concluded that the XRF system could be effectively used for quantitative analysis of the K and Ca content of tea samples.
X射线荧光光谱法（XRF）可成功用于各种农产品的定性和定量元素分析。其操作简便、通量高且具备自动化的可能性，使其适用于大量样品的筛选。应用XRF系统测定了138份新鲜绿茶、红茶及红茶茶渣样品中的钾和钙含量。这种食品矿物质分析方法并不常见。对来自土耳其不同产茶区的茶叶、不同采摘期的绿茶、不同茶厂加工的红茶以及这些红茶的茶渣进行了分析。发现冲泡后的绿茶、加工红茶和茶渣中的钾含量范围分别为19,049 - 26,254毫克/千克、21,904 - 26,883毫克/千克和9,468 - 13,778毫克/千克。在相同样品中，钙含量分别测定为3,580 - 4,799毫克/千克、3,370 - 4,823毫克/千克和3,743 - 5,733毫克/千克。将这些结果与原子发射技术的结果进行比较，得出XRF系统可有效用于茶叶样品中钾和钙含量定量分析的结论。
