茶中氟化物与健康新茶饮的综述  

A review on fluoride in tea and its impact on new-style tea beverages

作　　者：陈红波 胡垚男 周玉翔 陈念淇 刘霓霞 李永莒 CHEN Hongbo;HU YaoNan;ZHOU Yuxiang;CHEN Nianqi;LIU Nixia;LI Yongju(Zhejiang Shuren university,Hangzhou 310058;Xinchang County Qunxing Industrial Co.,Ltd,Xinchang 312500)

机构地区：[1]浙江树人学院,杭州310058 [2]新昌群星实业有限公司,新昌312500

出　　处：《茶叶》2025年第1期1-5,共5页Journal of Tea

基　　金：浙江省教育厅一般项目(KTJ0624605P);绍兴市博士创新工作站(KHJ0622610);校外实践教育基地项目(JXJ0624314)。

摘　　要：茶是一种天然的富含氟化物的资源,通过被动扩散从酸性土壤中吸收氟化物,然后积累在叶片中,并且在浸泡过程中氟化物很容易释放出来,因此对饮茶者而言,茶中的氟化物更容易被人体吸收。因新茶饮原料中夏秋茶使用的越来越多,本文讨论了茶中的氟化物是否对健康有积极或消极的影响,包括各种茶产品中的氟化物含量、茶汤、饮茶习惯以及相关的流行病学等方面探讨茶叶中的氟对健康的影响。此外,为了降低摄入过量氟化物的风险,我们新茶饮原料对氟的含量应有一定的选控标准,并对粗老茶有正确的冲泡方式。这样,既有利于人们的健康,也有利于新茶饮行业可持续发展。Tea(Camellia sinensis) is a naturally rich source of fluoride,which is absorbed from acidic soil through passive diffusion and accumulates in the leaves over the plant′s lifespan.As fluoride is readily released from tea leaves during infusion,tea is regarded as a significant source of fluoride for tea consumers.Given the increasing use of summer and autumn tea in the production of new-style tea beverages,this paper examines whether the fluoride content in tea has positive or negative health implications.The discussion encompasses the fluoride levels in various tea products,the release of fluoride during tea brewing,tea-drinking habits,and relevant epidemiological and clinical studies.There is ample evidence indicating that fluoride intake is safe at levels of ≤ 2.15 mg per person per day.Furthermore,to minimize potential risks associated with excessive fluoride intake,raw materials used in new tea drinks should adhere to a standardized limit for fluoride content.Additionally,appropriate brewing methods for coarse and aged teas should be promoted.Such measures would not only safeguard public health but also facilitate the sustainable development of the new tea drink industry.

关 键 词：茶 饮茶习惯 氟的摄入量 健康新茶饮 

分 类 号：Q946.91[生物学—植物学] TS275.2[轻工技术与工程—农产品加工及贮藏工程]