来自中国主要生产地区的茶叶中的酸盐和酸盐以及相关的人类暴露风险
Wanting Hu1, Zihan Li1, Xiaohong Jia1
1School of Public Health (Shenzhen), Sun Yat-Sen University, Shenzhen, 518107, China.
Environmental science and pollution research international
|January 5, 2024
概括
这项研究测量了中国茶中的酸盐和酸盐,在所有样本中都发现了酸盐. 茶中的这些新出现的污染物的健康风险被认为是可以忽略不计的.
科学领域:
- 环境化学环境化学
- 食品安全 食品安全
- 毒理学 毒理学 毒理学
背景情况:
- 酸盐和酸盐是新兴的环境污染物.
- 这些污染物可以干扰甲状腺功能.
- 它们在茶叶中的存在引发了健康问题,但仍未得到充分研究.
研究的目的:
- 为了确定中国茶样中的酸盐和甲酸盐度.
- 评估与饮用这些污染物污染的茶叶相关的潜在健康风险.
- 研究造对茶叶注入中的污染物水平的影响.
主要方法:
- 分析了来自中国各个地区的216个茶样.
- 使用分析技术量化酸盐和酸盐.
- 模拟茶叶造过程,以确定灌注中的污染物含量.
- 计算危险系数 (HQs) 以评估健康风险.
主要成果:
- 在所有茶样中检测到甲酸盐,其中位数度为44.1μg kg-1.1.
- 在15.7%的样本中检测到酸盐.
- 观察到高酸盐水平的区域差异,在中国中部最高.
- 输液中的甲酸盐度随着重复造而下降,除了深茶.
- 酸盐和酸盐的所有计算HQ都低于1.
结论:
- 中国的茶叶消费对酸盐和酸盐的健康风险是可以忽略不计的.
- 这是第一个在考虑造行为时检查茶叶输注中的酸盐和酸盐的研究.
- 可能需要进一步的研究来监测全球茶叶供应中的这些新出现的污染物.
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