黄山地方茶中重金属浸出规律及健康风险评价

Health risk assessment and extraction behavior of heavy metals in local tea of Huangshan

摘要: 以五种黄山地方茶为研究对象,考察了浸泡次数、浸泡时间和浸泡温度对茶叶中重金属Pb、Cu、Zn、Cd和Mn浸出的影响,并对人体健康风险进行了评价。结果表明,五种茶叶中Pb和Cu含量低于国家标准,五种重金属总浸出量与浸泡次数、浸泡时间和浸泡温度均成正相关关系,弃除浸泡1 min的茶汤可除去茶叶中1.75%~28.28%的重金属,三次浸泡后五种重金属通过茶汤饮用所产生的健康风险水平大小顺序为Cd>Mn>Cu>Zn>Pb,均不会对人体健康构成明显的危害。

Abstract: The influence of brewing times,brewing time and brewing temperature on the extraction of Pb,Cu,Zn,Cd and Mn from five kinds of local tea in Huangshan was investigated,and the individual health risk assessment was also conducted in this study. Results showed that the contents of Pb and Cu in five teas were both lower than national standard. There was a positive correlationship between total extraction amount of each metal and brewing times,brewing time and brewing temperature. Discard of the first tea infusion with 1 min brewing would remove 1.75% ²8.28% of heavy metals. The health risk level of Cd produced through drinking tea infusion was the highest after three times brewing,followed by Mn,Cu,Zn and Pb. All of the five metals showed no significantly hazards to human health.