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Fluorine content of Fukien teas

Abstract

A study was made on the fluorine contents of Fukien teas and analytical results indicated the amount ranged from 5.7 to 35.5 mg. per 100 grams of dry tea. The high content of fluorine was found not to be due to contamination nor to the high fluorine content of the soil in which the tea plant was cultivated. Differences in the methods of manufacture had no effect on the fluorine content of the final products. Different varieties of tea plants have different powers to absorb fluorine from the soil. Of the two varieties of tea plants studied, Shui-Sen leaves possessed the lower fluorine content. Age of the tea leaves exerted an important influence on the fluorine content, the older leaves containing considerably more fluorine than the younger. The amount of fluorine that may be extracted in a two per cent infusion varies from 29.1 per cent for fresh leaves to 50.5 per cent for black tea. The process of roasting and rolling rendered the fluorine more soluble, hence the amount extracted increased in green tea. Fermentation further increased the extractability of the fluorine; thus the amount extracted was the highest in black tea, which was fermented, less in the semi-fermented  More>>
Publication Date:
Jan 01, 1949
Product Type:
Journal Article
Reference Number:
EDB-85-033143
Resource Relation:
Journal Name: Food Research; (China); Journal Volume: 14:2
Subject:
63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.; 54 ENVIRONMENTAL SCIENCES; FLUORINE; BUILDUP; UPTAKE; COMPARATIVE EVALUATIONS; ENVIRONMENTAL TRANSPORT; TEA LEAVES; TEA PLANTS; ELEMENTS; HALOGENS; LEAVES; MASS TRANSFER; NONMETALS; PLANTS; 560303* - Chemicals Metabolism & Toxicology- Plants- (-1987); 510200 - Environment, Terrestrial- Chemicals Monitoring & Transport- (-1989)
OSTI ID:
5988892
Research Organizations:
Fukien Christian Univ., Foochow, China
Country of Origin:
China
Language:
English
Submitting Site:
HEDB
Size:
Pages: 98-103
Announcement Date:
Dec 01, 1984

Citation Formats

Wang, T H, Lin, C S, Wu, C, Liao, C E, and Lin, H Y. Fluorine content of Fukien teas. China: N. p., 1949. Web.
Wang, T H, Lin, C S, Wu, C, Liao, C E, & Lin, H Y. Fluorine content of Fukien teas. China.
Wang, T H, Lin, C S, Wu, C, Liao, C E, and Lin, H Y. 1949. "Fluorine content of Fukien teas." China.
@misc{etde_5988892,
title = {Fluorine content of Fukien teas}
author = {Wang, T H, Lin, C S, Wu, C, Liao, C E, and Lin, H Y}
abstractNote = {A study was made on the fluorine contents of Fukien teas and analytical results indicated the amount ranged from 5.7 to 35.5 mg. per 100 grams of dry tea. The high content of fluorine was found not to be due to contamination nor to the high fluorine content of the soil in which the tea plant was cultivated. Differences in the methods of manufacture had no effect on the fluorine content of the final products. Different varieties of tea plants have different powers to absorb fluorine from the soil. Of the two varieties of tea plants studied, Shui-Sen leaves possessed the lower fluorine content. Age of the tea leaves exerted an important influence on the fluorine content, the older leaves containing considerably more fluorine than the younger. The amount of fluorine that may be extracted in a two per cent infusion varies from 29.1 per cent for fresh leaves to 50.5 per cent for black tea. The process of roasting and rolling rendered the fluorine more soluble, hence the amount extracted increased in green tea. Fermentation further increased the extractability of the fluorine; thus the amount extracted was the highest in black tea, which was fermented, less in the semi-fermented oolong tea, and least in the unfermented green tea. The extractability of fluorine was also increased with age of the leaves.}
journal = []
volume = {14:2}
journal type = {AC}
place = {China}
year = {1949}
month = {Jan}
}