浸泡条件对单丛乌龙茶汤中铝含量的影响及其风险评估

Effect of Brewing Condition on Aluminium Content in Tea Infusions from Dancong Oolong Tea and Risk Assessment

采用湿法消化和原子吸收分光光度法测定凤凰单丛茶汤中铝含量,根据问卷调查结果和靶标危害系数法评估饮用单丛茶引起的铝危害风险。结果表明,凤凰单丛茶汤中铝质量浓度为1.2~2.5 mg/L,茶汤中铝的含量在第3次或第4次冲泡呈明显快速上升趋势,沸水冲泡的茶汤中铝含量低于90℃热水冲泡的茶汤。问卷调查结果表明,茶汤的日平均消耗量为746±237 mL,干茶叶的日消费量为6.24±3.88 g,饮茶摄入的铝含量低于铝的非致癌风险的RfD值,即日常饮茶不会导致摄入铝过量。

Aluminum contents of Dancong tea infusions were determined by wet digestion and atomic absorption spectroscopy. According to the questionnaires on tea consumption in local region and total hazard quotient, health risk of aluminum hazards caused by drinking Dancong tea was assessed. Results showed that the concentrations of aluminum in tea infusions from Dancong oolong was 1.2-2.5 mg/L, and rapidly increased in the third or the fourth brews. The aluminum content in tea infusions brewed from boiled water was lower than that brewed from 90 ℃ water. The questionnaire results showed that the daily average consumption of tea infusions was 746±237 mL, and the daily consumption of dry tea was 6.24±3.88 g. The intake of aluminum from tea infusions was far lower than the RfD value of non-carcinogenic risk of aluminum, indicating that daily drinking tea caused no excessive consumption of aluminum for inhabitants under the current consumption rates of Dancong tea.