Critical factors determining fluoride concentration in tea leaves produced from Anhui province, China.
作者： Huimei Cai , Xiaohui Zhu , Chuanyi Peng , Wei Xu , Daxiang Li
DOI: 10.1016/J.ECOENV.2016.04.023
关键词: Camellia sinensis 、 Botany 、 Hazard quotient 、 Fluoride 、 Critical factors 、 Fermentation 、 Chinese tea 、 Soil water 、 Leaching (agriculture) 、 Chemistry 、 Horticulture
摘要: This study investigated the fluoride present in tea plants (Camellia sinensis (L.) O. Kuntze) and its relationship to soils, varieties, seasons leaf maturity. The also explored how different manufacturing processes affect leaching of into beverages. concentration leaves was significantly correlate water-soluble soil. Different varieties accumulated levels fluoride, with Anji baicha having highest Nongkang zao lowest concentration. In eight plant harvested over three seasons, were summer spring china. directly related maturity at harvest. Importantly, process did not introduced contamination. 6.8% 14.1% higher black white tea, respectively, than fresh leaves. step most affecting beverage withering used white, oolong rather rolling or fermentation. exposure associated health risks for infusions 115 commercially available teas from Chinese markets determined. ranged 5.0 306.0mgkg(-1), an average 81.7mgkg(-1). hazard quotient (HQ) these indicated that there no risk fluorosis drinking based on statistical analysis by Monte Carlo simulation.
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