Factors affecting transfer of polycyclic aromatic hydrocarbons from made tea to tea infusion.
Factors affecting transfer percentages of 12 polycyclic aromatic hydrocarbons (PAHs) were investigated, including tea variety, tea/water ratio (TWR, g/mL), brewing times, washed tea or unwashed tea, and covered cup or uncovered cup. It was observed that %PAH transfer varied with tea variety and increased with the decrease of TWR. The mean %PAH transfer with TWR = 1/150 was 1.12 and 1.65 times higher than that with TWR = 1/100 and 1/50, respectively. %PAH transfer reduced greatly as the brewing times increased. The mean %PAH transfer in the first brewing time occupied 51.6% of the total three mean %PAH transfers in the three brewing times. The mean %PAH transfer decreased by 30.4% after the tea had been washed immediately before brewing. Brewing the tea within uncovered cup diminished %PAH transfer by a degree of 4.31-31.7% compared to brewing the tea within a covered cup.
Lin
Daohui
D
Department of Environmental Science, Zhejiang University, Hangzhou, Zhejiang, China 310028.
Zhu
Lizhong
L
Luo
Lan
L
D005511:Food Handling / Q000379:methods; D006358:Hot Temperature; D011084:Polycyclic Aromatic Hydrocarbons / Q000032:analysis* / Q000737:chemistry*; D013662:Tea / Q000737:chemistry* / Q000145:classification; D013997:Time Factors; D014867:Water / Q000032:analysis
D011084:Polycyclic Aromatic Hydrocarbons; D013662:Tea; D014867:Water