文章基本信息

标题：Aluminum Contents in Dry Leaves and Infusions of Commercial Black and Green Tea Leaves: Effects of Sucrose and Ascorbic Acid Added to Infusions
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作者：Diego Armando Bárcena-Padilla ; Marisela Bernal-González ; Amalia Panizza-de-León 等
期刊名称：Natural Resources
印刷版ISSN：2158-706X
电子版ISSN：2158-7086
出版年度：2011
卷号：2
期号：3
页码：141-145
DOI：10.4236/nr.2011.23019
出版社：Scientific Research Publishing
摘要：Tea consumption has increased due to its beneficial effects. Results from a lab study on the effect of sucrose (5 g per cup, 150 mL) and/or ascorbic acid (2 mL per cup, 150 mL) on dissolved aluminum compounds during the infusion of two commercial types of dry tea leaves (black, green) with boiling water (5, 15 min infusion time) are presented. Factors influencing the presence of dissolved aluminum in the infusions of both tea leaves were infusion time and sugar contents, as well as the interaction between ascorbic acid and sucrose (p < 0.05). Aluminum contents found after 15 min of infusion were 0.7 mg L–1 for black tea infusions added with sugar, and 0.69 mg L–1 for green tea added with both sugar and ascorbic acid. Both concentrations are higher than the level accepted in Mexico for drinking water (there is no act concerning tea infusions), that is 0.2 mg L–1.
关键词：Aluminum Contents; Commercial Black and Green Tea Dry Leaves; Infusions; Sucrose; Ascorbic Acid