制造工艺和制备条件对乌龙茶样品中欧盟优先多环芳烃的影响。
Effects of manufacturing procedures and preparation conditions on European Union priority polycyclic aromatic hydrocarbons in Oolong tea samples.
机构信息
Institute of Medicine, Chung Shan Medical University, Taichung 40201, Taiwan, ROC.
Institute of Medicine, Chung Shan Medical University, Taichung 40201, Taiwan, ROC; School of Medicine, Chung Shan Medical University, Taichung 40201, Taiwan, ROC; Department of Medical Research, Chung Shan Medical University Hospital, Taichung, Taiwan, ROC; Department of Internal Medicine, Division of Cardiology, Chung Shan Medical University Hospital, Taichung 40201, Taiwan, ROC.
出版信息
Food Chem. 2021 Oct 1;358:129885. doi: 10.1016/j.foodchem.2021.129885. Epub 2021 Apr 20.
The study evaluated the changes in polycyclic aromatic hydrocarbons (PAHs) of Oolong tea samples at each heat treatment stage of the manufacturing process, different post-treatment methods and different brewing conditions. The content of PAHs in the tea leaves was significantly increased during stir fixation (280 °C for 8 min) stage of the manufacturing process. In the subsequent heat treatment process, the PAHs content did not change much until the Oolong tea product (primary) was further roasted. The level of PAHs increased with the roasting time. Charcoal roasting resulted in higher PAHs content in the product compared with electric roasting. Higher brewing temperature caused higher level of PAHs released into the tea infusion. The level of released PAHs decreased with the increase of the number of tea brewing (the total released PAHs was about 4%). The risk assessment results for PAHs in the tea infusions showed a low level of health concern.
本研究评估了乌龙茶样品在制造过程的各个热处理阶段、不同后处理方法和不同冲泡条件下多环芳烃（PAHs）的变化。在制造过程的搅拌固定（280°C 8 分钟）阶段，茶叶中的 PAHs 含量显著增加。在随后的热处理过程中，直到乌龙茶产品（初级）进一步烘焙，PAHs 含量才没有太大变化。PAHs 含量随烘焙时间的增加而增加。与电烤相比，木炭烤制会导致产品中 PAHs 含量更高。较高的冲泡温度会导致更多的 PAHs 释放到茶水中。随着冲泡次数的增加（总释放的 PAHs 约为 4%），释放的 PAHs 水平会降低。茶水中 PAHs 的风险评估结果显示，健康担忧程度较低。
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