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Profiling elements in Puerh tea from Yunnan province, China
Jianyang Zhang1,2, Guicen Ma1,2, Liyan Chen1,2
1a Tea Research Institute , Chinese Academy of Agricultural Sciences , Hangzhou , China.
Food Additives & Contaminants. Part B, Surveillance
|January 10, 2017
Summary
This study analyzed 41 metal elements in Puerh tea from Yunnan, China. Results reveal significant regional differences in toxic and essential elements, crucial for Puerh tea quality control and health risk assessment.
Area of Science:
- Food Science
- Analytical Chemistry
- Environmental Science
Background:
- Puerh tea, a significant Chinese dark tea, is gaining global popularity.
- Understanding its metal element profile is vital for human health and quality control.
Purpose of the Study:
- To profile 41 elements in Puerh tea samples from Yunnan, China.
- To assess regional variations in toxic, essential, and rare earth elements.
- To provide data for Puerh tea quality control and risk assessment.
Main Methods:
- Microwave digestion for sample preparation.
- Inductively coupled plasma mass spectrometry (ICP-MS) for elemental analysis.
- Analysis of 98 Puerh raw and ripe tea samples.
Main Results:
- Significant differences (p < 0.05) in concentrations of Ba, Cr, As, Pb, Bi, Fe, Zn, V, Mn, Be, Ag, and Tl were observed across regions.
- Principal Component Analysis (PCA) and Linear Discriminant Analysis (LDA) were employed to differentiate regional origins.
- A comprehensive elemental dataset was established for Puerh tea.
Conclusions:
- Elemental profiling provides insights into Puerh tea's geographical origin and quality.
- The findings support Puerh tea quality control and inform health risk assessments related to element intake.
- This research establishes a foundation for further studies on Puerh tea's chemical composition and safety.
