Uludag University, Faculty of Arts and Sciences, Department of Chemistry, 16059, Bursa, Turkey.
Food Chem. 2018 Apr 1;244:364-370. doi: 10.1016/j.foodchem.2017.10.053. Epub 2017 Oct 10.
In this study, the total contents, leachability into tea infusions, and bioaccessibility of lithium from black, Earl Grey, and green teas were evaluated by inductively coupled plasma mass spectrometry. Leachabilities were evaluated after infusion for 2, 5, or 10min. Bioaccessibility was determined in vitro under simulated stomach and intestinal digestion conditions. Addition of lemon juice, sugar, or milk for consumption, and calcium, tannic acid, and citric acid as additives were evaluated to determine if they affected bioaccessibility of lithium from black tea. The bioaccessible lithium contributed to 0.01%, 0.02%, and 0.03% of the recommended dietary allowances of lithium for black, Earl Grey, and green tea samples, respectively. These contributions may increase up to 4.4 times or decrease up to seven times with certain additives.
本研究采用电感耦合等离子体质谱法评估了黑茶、伯爵茶和绿茶中锂的总量、浸出率和生物利用度。在 2、5 或 10 分钟的浸提后评估浸出率。在模拟胃和肠道消化条件下进行体外生物利用度测定。评估了添加柠檬汁、糖或牛奶作为饮品，以及添加钙、单宁酸和柠檬酸作为添加剂对黑茶中锂生物利用度的影响。生物可利用的锂分别占黑茶、伯爵茶和绿茶推荐膳食允许摄入量的 0.01%、0.02%和 0.03%。通过某些添加剂，这种贡献可能会增加 4.4 倍或减少 7 倍。
