Celkový obsah a speciace hliníku v čajových listech a nálevech

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F07%3A19531" target="_blank" >RIV/60460709:41210/07:19531 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Total content and speciation of aluminium in tea leaves and tea infusions

Popis výsledku v původním jazyce

A total of 29 tea samples of different origin, 13 green tea samples, 13 black tea samples, two semi-fermented and one white tea, imported to the Czech Republic, were collected and analysed for tota content of aluminium (Al) in tea leaves and tea infusions, as well as for Al copounds in these infusions. The total content of metals in tea leaves differs according to the type of tea (green or black) and is probably influenced by many factors, e.g., soil properties. The HPLC /IC speciation of Al in tea infusions was performed for all samples.The addition of Al3+ to the tea infusion proved that Al3+, al(Y)2+ and Al(X)1+ species can be determined in tea infusiosn. Increased extraction time did not show any affect on Al speciation, neither did the addition ofsugar. After the addition of lemon juice, the speciation changed in one sample of black tea and five samples of green tea. These findings suggest that lemon juice as an additive can signaficnatly influence Al speciation in tea infusions.

Název v anglickém jazyce

Total content and speciation of aluminium in tea leaves and tea infusions

Popis výsledku anglicky

A total of 29 tea samples of different origin, 13 green tea samples, 13 black tea samples, two semi-fermented and one white tea, imported to the Czech Republic, were collected and analysed for tota content of aluminium (Al) in tea leaves and tea infusions, as well as for Al copounds in these infusions. The total content of metals in tea leaves differs according to the type of tea (green or black) and is probably influenced by many factors, e.g., soil properties. The HPLC /IC speciation of Al in tea infusions was performed for all samples.The addition of Al3+ to the tea infusion proved that Al3+, al(Y)2+ and Al(X)1+ species can be determined in tea infusiosn. Increased extraction time did not show any affect on Al speciation, neither did the addition ofsugar. After the addition of lemon juice, the speciation changed in one sample of black tea and five samples of green tea. These findings suggest that lemon juice as an additive can signaficnatly influence Al speciation in tea infusions.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GA - Zemědělská ekonomie

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2007

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

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Svazek periodika

104

Číslo periodika v rámci svazku

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Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

8

Strana od-do

1662-1669

Kód UT WoS článku

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EID výsledku v databázi Scopus

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