Department of Agricultural Product Technology, Faculty of Agricultural Technology, Andalas University, Padang 2516, Indonesia.
Department of Agricultural Product Technology, Faculty of Agricultural Technology, Andalas University, Padang 2516, Indonesia.
Food Chem. 2020 Oct 15;327:127092. doi: 10.1016/j.foodchem.2020.127092. Epub 2020 May 20.
Black and green tea are popular owing to their unique flavors and health benefits. However, these teas can be contaminated with anthraquinones, which are associated with health risks in humans. Levels of 9,10-anthraquinone were determined at each step of the manufacturing process for green and black tea using gas chromatography-tandem mass spectrometry. For green tea, anthraquinone was present beginning at the withering process and increased in concentration until the first drying step. Additionally, for black tea, the first drying step resulted in a significant increase in anthraquinone content, whereas the concentration decreased during the final drying step. For black tea, anthraquinone was also detected during withering, although the concentration continued to increase throughout the entire procedure, particularly during drying. Therefore, it can be suggested that the presence of anthraquinone in these teas was influenced by the smoke emitted by the wood fires used to drive the processing machinery.
黑茶和绿茶因其独特的风味和健康益处而广受欢迎。然而，这些茶可能受到蒽醌的污染，而蒽醌与人类健康风险有关。使用气相色谱-串联质谱法在绿茶和黑茶的制造过程的每一步都测定了 9,10-蒽醌的水平。对于绿茶，蒽醌从萎凋过程开始存在，并在第一次干燥步骤之前增加浓度。此外，对于黑茶，第一次干燥步骤导致蒽醌含量显著增加，而在最后干燥步骤中浓度降低。对于黑茶，在萎凋过程中也检测到了蒽醌，尽管其浓度在整个过程中持续增加，尤其是在干燥过程中。因此，可以认为这些茶中蒽醌的存在受到用于驱动加工机械的木柴燃烧产生的烟雾的影响。
