Extraction Efficiency of Elements in Chinese Tea Infusions

作者: Kosuke Kurumano , Mai Yoshida , Shuhei Kameyama , Takeshi Minami

DOI:

关键词:

摘要: The concentrations of elements in Chinese tea infusions after both one-minute and overnight extractions were measured the contents compared with those leaves. Leaves from 13 plants ten provinces China collected; seven green tea, four oolong two black tea. When major elements, Ca, Fe, K, Mg, P, S, Zn, measured, leaves did not differ, except for Zn. Ca content infusion tended to be high. Furthermore, when infused overnight, elemental differed depending on percentage K was highest approximately 100 % extracted infusion. sixteen rare earth nine detected: Sc detected all leaves, Pr ten, Tm Y nine, La In contrast, 8 out teas one minute, seven, Ce five, four, Nd three, one. eleven teas, Ce, Nd, eight, three. From these results, is easily it thought that are included many eluted into a infusion, even if time only minute.

参考文章(17)
Igor Rafael dos Santos Magalhães, Alcinete de Oliveira Soares, Lídia Medina Araújo, Paulo Roberto Castro da Costa, Ivete de Araújo Roland, Maria Rosa Lozano Borrás, Determination of Cu, Fe, Mn, and Zn in the leaves and tea of Arrabidaea chica (Humb. & Bompl.) Verl. Biological Trace Element Research. ,vol. 132, pp. 239- 246 ,(2009) , 10.1007/S12011-009-8381-2
Pedro L. Fernández-Cáceres, María J. Martín, Fernando Pablos, A. Gustavo González, Differentiation of Tea (Camellia sinensis) Varieties and Their Geographical Origin According to their Metal Content Journal of Agricultural and Food Chemistry. ,vol. 49, pp. 4775- 4779 ,(2001) , 10.1021/JF0106143
Jan Malik, Jirina Szakova, Ondrej Drabek, Jiri Balik, Ladislav Kokoska, Determination of certain micro and macroelements in plant stimulants and their infusions. Food Chemistry. ,vol. 111, pp. 520- 525 ,(2008) , 10.1016/J.FOODCHEM.2008.04.009
Tanmoy Karak, R.M. Bhagat, Trace elements in tea leaves, made tea and tea infusion: A review Food Research International. ,vol. 43, pp. 2234- 2252 ,(2010) , 10.1016/J.FOODRES.2010.08.010
James S. McKenzie, José Marcos Jurado, Fernando de Pablos, Characterisation of tea leaves according to their total mineral content by means of probabilistic neural networks Food Chemistry. ,vol. 123, pp. 859- 864 ,(2010) , 10.1016/J.FOODCHEM.2010.05.007
Fwu-Ming Shen, Hong-Wen Chen, Element Composition of Tea Leaves and Tea Infusions and Its Impact on Health Bulletin of Environmental Contamination and Toxicology. ,vol. 80, pp. 300- 304 ,(2008) , 10.1007/S00128-008-9367-Z
Dongfeng Wang, Changhong Wang, Sheng Ye, Hongtao Qi, Guiwen Zhao, Effects of spraying rare earths on contents of rare Earth elements and effective components in tea. Journal of Agricultural and Food Chemistry. ,vol. 51, pp. 6731- 6735 ,(2003) , 10.1021/JF0303417
S Hirano, K T Suzuki, Exposure, metabolism, and toxicity of rare earths and related compounds. Environmental Health Perspectives. ,vol. 104, pp. 85- 95 ,(1996) , 10.1289/EHP.96104S185
Nusrat Jalbani, Tasneem G. Kazi, Bilal M. Arain, M.K. Jamali, Hassan I. Afridi, Evaluation of total contents of Al, As, Ca, Cd, Fe, K, Mg, Ni, Pb, Zn and their fractions leached to the infusions of different tea samples. A multivariate study Chemical Speciation and Bioavailability. ,vol. 19, pp. 163- 173 ,(2007) , 10.3184/095422907X255884