武夷岩茶热重(TGA)分析研究
Thermogravimetric analysis of Wuyi rock tea
云南民族大学学报:自然科学版,2016,25(3):211-214

林志銮 LZL

摘要


采用热分析方法(TGA)对5种武夷岩茶进行热重分析.讨论了不同的升温速率、氮气流量、热分析时间对热重分析图谱的影响.实验表明:不同品种武夷岩茶具有各自的热重图谱,根据5种武夷岩茶热重分析图谱之间的差异,可以对其进行区分和鉴别;大叶雀舌的热稳定性最高,矮脚乌龙的热稳定性最差.热分析时间越长、氮气速率越低、升温速率越慢都会使茶叶热失重量降低. This study gives a thermogravimetric analysis (TGA) of five kinds of Wuyi rock tea and the impacts of the heating rate, the nitrogen flow rate and the thermal analysis time on such thermogravimetric analysis. The experiments show that the five different varieties of Wuyi rock tea have different thermal profiles and such differences could reveal their features; for example, the variety of Dayequeshe has the highest thermal stability, while the variety of Aijiaowulong has the lowest thermal stability. It has also proved that such factors as the long thermal analysis time, the low nitrogen rate and the slow heating rate will lead to the thermogravimetric loss of Wuyi rock tea.

参考



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