Chromium level and intake from Chinese made tea

Autor:	Zhi-Xue Liu, Ning Li, Sai-di Wang, Xiao-Juan Liu, Zeng-Jun Jin, Yan-Zhen Bu, Wei-Hao Li, Hai-Ping Zhou
Rok vydání:	2013
Předmět:	Adult Chromium China Tea Chemistry Public Health Environmental and Occupational Health food and beverages chemistry.chemical_element Food Contamination Toxicology Green tea complex mixtures Humans Food science Child Food Analysis Black tea Food Science
Zdroj:	Food Additives & Contaminants: Part B. 6:289-293
ISSN:	1939-3229 1939-3210
DOI:	10.1080/19393210.2013.822934
Popis:	Tea is a popular drink around the world. It is also one of the sources of metal intake. The objectives of this study were to assess chromium (Cr) intake from popular green, oolong, black and Pu-erh tea. In total, 128 Chinese made teas were analysed and concentration differences among four types of tea were explored. Black tea contained highest total Cr, which varied between 0.63 and 17.60 mg/kg. The lowest content was found in the green tea samples, between 0.26 and 1.30 mg/kg. Cr(III) and Cr(VI) in black tea were higher than in other types of tea. Cr(III), Cr(VI) and total Cr concentration in different tea infusions were also analysed. The results suggest that drinking tea is an effective way for Cr intake and the risk of adults and children being chronically intoxicated by tea infusions is low.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f05efe72ed1ff69a5466a0178db9298 https://doi.org/10.1080/19393210.2013.822934 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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