通过预注入,有效地从茶中去除氧沙酸盐
Cécile Clément1, Jordan Desenclos1, Valentine Forté1
1APHP, Hôpital Tenon, service des explorations fonctionnelles multidisciplinaires, Paris, France
概括
在注入茶之前,可显著降低氧酸盐含量,氧酸盐是结石的关键因素. 这种简单的方法可以减少三分之二的酸盐摄入量,而不会影响茶叶.
科学领域:
- 腎臟病學 (nephrology) 是一種醫學專業.
- 食品科学 食品科学 食品科学
- 生物化学 生化学
背景情况:
- 氧化酸结石是最常见的结石类型.
- 饮食中酸盐的摄入量是结石形成的关键因素.
- 许多结石形成者会因为含有氧酸盐而避免喝茶,这可能会减少饮用液体.
研究的目的:
- 作为一种降低茶叶中氧酸盐度的方法,研究输注前的疗效.
- 为了确定注入前是否会影响茶的感官特性.
- 为结石形成者提供一种继续喝茶的策略.
主要方法:
- 茶包经历了各种输液时间 (0.5-3分钟),有或没有输液前的时间 (10-60秒).
- 在茶中的氧沙酸盐度被量化测量.
- 经过训练的操作人员进行了体感分析 (味道,气味,外观).
主要成果:
- 输注前显著降低了茶叶的氧沙酸盐度,根据输注前的持续时间,降低幅度从10%到65%.
- 输注前1分钟,氧沙酸盐水平降低了59%至65% (p<0.05).
- 没有观察到对味道,气味或视觉外观满意度得分的显著影响.
结论:
- 预输注是一种有效的方法,可以大大减少茶叶中的酸盐摄入量.
- 这种技术使得结石形成者有可能继续饮用茶,而不会显著增加氧沙酸盐消费.
- 这种方法很实用,不会影响茶的感官体验.
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