Fung K F, Zhang Z Q, Wong J W, Wong M H
Institute for Natural Resources and Environmental Management, Department of Biology, 224 Waterloo Road, Hong Kong Baptist University, Kowloon Tong, Hong Kong, People's Republic of China.
Environ Geochem Health. 2003 Jun;25(2):219-32. doi: 10.1023/a:1023233226620.
The present project aims to investigate aluminium (Al) and fluoride (F) contents in teas (Camellia sinensis (L.) O. Kuntze). Three different commercial tea varieties: Assam variety and two China sub-varieties, a large leafed variety and small leafed variety, were collected in two tea gardens of Lantau Island tea plantation of Hong Kong. In general, high concentrations of Al and F were accumulated in the mature leaves (15.3 and of 2.07 g kg-1 respectively). Among the three varieties, 'the small leafed' variety exhibited the highest Al and F contents followed by the 'large leafed' variety whereas the Assam variety had the lowest Al and F concentrations in its tea bushes. Tea products from a plantation were also analysed and it was noted that black tea had higher Al and F concentrations than green tea. The amount of Al and F released into tea liquor was also tested and the results showed that higher concentrations of Al and F were released into tea liquor under repeated infusion method than continuous infusion method.
本项目旨在研究茶叶（茶树（L.）O. Kuntze）中的铝（Al）和氟（F）含量。在香港大屿山茶园的两个茶园中收集了三种不同的商业茶叶品种：阿萨姆品种以及两个中国亚种，一个大叶品种和一个小叶品种。一般来说，成熟叶片中积累了高浓度的铝和氟（分别为15.3和2.07 g kg-1）。在这三个品种中，“小叶”品种的铝和氟含量最高，其次是“大叶”品种，而阿萨姆品种茶树中的铝和氟浓度最低。还对一个茶园的茶产品进行了分析，结果发现红茶中的铝和氟浓度高于绿茶。同时还测试了铝和氟释放到茶汤中的量，结果表明，与连续冲泡法相比，反复冲泡法会使更高浓度的铝和氟释放到茶汤中。
