这项研究的目的是调查矿物成分的变化取决于茶叶品种,茶叶浓度,和浸泡时间。四种不同的茶品种,黑锡兰(BC),黑色土耳其语(BT),绿色锡兰(GC),和绿色土耳其语(GT),用于生产浓度为1%,2%和3%的茶,分别。使用7种不同的浸泡时间生产这些茶:2、5、10、20、30、45和60分钟。还旨在利用这些因素优化回归方程,以确定有利于最大化Zn的参数,K,Cu,Mg,Ca,Na,和Fe水平;最小化Al含量,并将Mn水平保持在5.3mg/L。使土耳其红茶中Mn含量达到5.3mg/L的最佳条件是以1.94%的浓度浸泡11.4分钟。茶中钾和镁含量的变化与其他矿物质的变化不一致,而铝的变化,Cu,Fe,Mn,Na,和锌水平表现出密切的关系。总的来说,茶叶中的矿物质含量可以通过回归分析来预测,通过数学优化得到的方程,可以确定茶叶生产的必要条件,以达到最大,minimum,或目标矿物值。
The objective of this study was to investigate the change in mineral composition depending on tea variety, tea concentration, and steeping time. Four different tea varieties, black Ceylon (BC), black Turkish (BT), green Ceylon (GC), and green Turkish (GT), were used to produce teas at concentrations of 1, 2, and 3%, respectively. These teas were produced using 7 different steeping times: 2, 5, 10, 20, 30, 45, and 60 min. It was also aimed to optimize the regression equations utilizing these factors to identify parameters conducive to maximizing Zn, K, Cu, Mg, Ca, Na, and Fe levels; minimizing Al content, and maintaining Mn level at 5.3 mg/L. The optimal conditions for achieving a Mn content of 5.3 mg/L in black Turkish tea entailed steeping at a concentration of 1.94% for 11.4 min. Variations in K and Mg levels across teas were inconsistent with those observed for other minerals, whereas variations in Al, Cu, Fe, Mn, Na, and Zn levels exhibited a close relationship. Overall, mineral levels in tea can be predicted through regression analysis, and by mathematically optimizing the resultant equations, the requisite conditions for tea production can be determined to achieve maximum, minimum, or target mineral values.