Toman Jakub, Malir Frantisek, Ostry Vladimir, Kilic Mehmet Akif, Roubal Tomas, Grosse Yann, Pfohl-Leszkowicz Annie
University of Hradec Kralove, Faculty of Science, Department of Biology, Hradec Kralove, Czech Republic.
National Institute of Public Health in Prague, Center of Health, Nutrition and Food in Brno, National Reference Center for Microfungi and Mycotoxins in Food Chains, Czech Republic.
J Sci Food Agric. 2018 Jan;98(1):261-265. doi: 10.1002/jsfa.8464. Epub 2017 Jul 18.
Ochratoxin A (OTA) is a natural contaminant of food including tea with multiple toxic effects, which poses a threat to human health. In terms of lifestyle, the Turkish population is a frequent visitor of tearooms, and the traditional Turkish tea preparation is one of the most popular ways of preparing tea infusion.
The aim of this study was to investigate OTA transfer from raw black tea to the tea infusion prepared according to the Turkish tradition. A high-performance liquid chromatography method with a limit of quantification of 0.35 ng g was used for OTA determination. The OTA amount in raw black teas from Turkey ranged from ≤0.35 ng g up to 56.7 ng g . An homogenised sample of black tea naturally contaminated with 55.0 ng g was used to prepare infusions. The OTA transfer from the black tea to the infusion was found to be 41.5% ± 7%.
These data are important for the realisation of a 'Total Diet study' (TDS). The TDS can be a complementary tool to estimate the population dietary exposure to OTA across the entire diet by analysing main foods prepared 'as consumed' (tea infusions) and not 'as purchased' (raw tea). © 2017 Society of Chemical Industry.
赭曲霉毒素A（OTA）是包括茶叶在内的食品中的一种天然污染物，具有多种毒性作用，对人类健康构成威胁。在生活方式方面，土耳其人经常光顾茶室，传统的土耳其茶冲泡方式是最受欢迎的泡茶方式之一。
本研究的目的是调查OTA从生红茶向按照土耳其传统方法冲泡的茶水中的转移情况。采用定量限为0.35 ng/g的高效液相色谱法测定OTA。土耳其生红茶中的OTA含量范围为≤0.35 ng/g至56.7 ng/g。使用天然受55.0 ng/g污染的红茶匀浆样品来制备茶水。发现OTA从红茶向茶水中的转移率为41.5%±7%。
这些数据对于开展“总膳食研究”（TDS）很重要。TDS可以作为一种补充工具，通过分析“按食用方式”（茶水）而非“按购买方式”（生茶）制备的主要食物，来估计人群通过整个饮食摄入OTA的情况。© 2017化学工业协会。
