茶叶和茶水中12种元素含量及其浸出规律  

Detection and leaching regularities of 12 elements in tea leaves and tea soup

作　　者：殷国英[1] 袁建娟[1] 苗思慧[1] YIN Guo-ying;YUAN Jian-juan;MIAO Si-hui(Huizhou Municipal Center for Disease Control and Prevention,Huizhouy Guangdong 516001,China)

机构地区：[1]惠州市疾病预防控制中心,广东惠州516001

出　　处：《中国卫生检验杂志》2022年第8期925-931,共7页Chinese Journal of Health Laboratory Technology

基　　金：2019年度惠州市医疗卫生类科技计划项目(2019Y-129)。

摘　　要：目的测定6种茶叶及其茶水中Al、Cr、Mn、Fe、Co、Ni、Cu、Zn、As、Cd、Tl和Pb等12种元素的含量,研究浸泡次数、浸泡温度及浸泡时间对这些元素浸出率的影响。方法采用电感耦合等离子体质谱法(ICP-MS)测定茶叶及其茶水中12种元素的含量。结果12种元素在各种茶叶及其茶水中均有检出,不同品种茶叶及其茶水中元素含量不同且差别较大,含量最高的均为Mn,Al次之,6种茶叶中Cr、Cu、As、Cd和Pb含量均未超标;茶叶中元素的浸出率随着浸泡次数的增加而降低,随着浸泡温度的升高和浸泡时间的延长而增高,浸泡水温为100℃、浸泡时间为24 h,第1次浸泡的茶水中12种元素浸出量均达到最高值。结论本文研究结果对茶叶的元素含量控制具有一定意义,同时也为健康安全饮茶提供有益参考。Objective To determine the contents of 12 elements including Al,Cr,Mn,Fe,Co,Ni,Cu,Zn,As,Cd,Tl and Pb in 6 kinds of tea and tea soup,and to investigate the influence of leaching rate of element in different brewing times,brewing time and brewing temperature. Methods The 12 elements contents in tea and tea soup were detected by inductively coupled plasma mass spectrometry. Results A total of 12 elements were detected in all kinds of tea and tea soup,and the contents of elements in different kinds of tea and tea soup were different and varied greatly. The highest content was Mn,followed by Al.The contents of Cr,Cu,As,Cd and Pb in 6 kinds of tea were not beyond the standard. The leaching rate of elements reduced with the increase of brewing times and increased with the rise of brewing temperature and the prolongation of brewing time.When the brewing temperature was 100 ℃ or the brewing time was 24 hours,the leaching amount of 12 elements in the first soaking tea reached the highest value. Conclusion The results of this study have a certain significance for the control of elements content in tea,and also provide useful reference for health and safety tea drinking.

关 键 词：茶叶 茶水 元素 浸出率 

分 类 号：R155[医药卫生—营养与食品卫生学]