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Food Additives & Contaminants: Part B

Surveillance
Volume 6, 2013 - Issue 4
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Original Articles

Chromium level and intake from Chinese made tea

Wei-hao Li School of Life Science and Technology, Tongji University, Shanghai, China; Handan Municipal Centre for Disease Control and Prevention, Handan, China
,
Hai-ping Zhou Handan Municipal Health Bureau, Handan, China
,
Ning Li School of Life Science and Technology, Tongji University, Shanghai, China
,
Sai-di Wang School of Life Science and Technology, Tongji University, Shanghai, China
,
Xiao-juan Liu Handan Municipal Centre for Disease Control and Prevention, Handan, China
,
Zeng-jun Jin Handan Municipal Centre for Disease Control and Prevention, Handan, China
,
Yan-zhen Bu College of Life Science, Henan Normal University, Xinxiang, ChinaCorrespondence06131@tongji.edu.cn
&
Zhi-xue Liu School of Life Science and Technology, Tongji University, Shanghai, ChinaCorrespondence06131@tongji.edu.cn
 show all
Pages 289-293
Received 25 Mar 2013
Accepted 03 Jul 2013
Accepted author version posted online: 09 Jul 2013
Published online: 07 Aug 2013
 
Help: about the FAC B Database

The Food Additives and Contaminants - Surveillance Database is a searchable database containing all the surveillance data published in Food Additives and Contaminants Part B (FAC B) since its launch in June 2008. Search results may be viewed on screen, or downloaded into standard reports or spreadsheets by simply clicking a button. You may search the entire database by following the link Visit FAC B Database, or alternatively you may choose to move from a FAC B article through to the specific dataset that corresponds to the article you are viewing. There are links to the relevant datasets from all FAC B articles. All subscribers to the FAC B journal will be granted access to the entire database. Pay-per-view customers will be granted access to the datasets corresponding to the articles that they have purchased, but they will not be able to search the full database. Please follow the link if you wish to visit the database now.

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Original Articles

Chromium level and intake from Chinese made tea

Abstract

Tea is a popular drink around the world. It is also one of the sources of metal intake. The objectives of this study were to assess chromium (Cr) intake from popular green, oolong, black and Pu-erh tea. In total, 128 Chinese made teas were analysed and concentration differences among four types of tea were explored. Black tea contained highest total Cr, which varied between 0.63 and 17.60 mg/kg. The lowest content was found in the green tea samples, between 0.26 and 1.30 mg/kg. Cr(III) and Cr(VI) in black tea were higher than in other types of tea. Cr(III), Cr(VI) and total Cr concentration in different tea infusions were also analysed. The results suggest that drinking tea is an effective way for Cr intake and the risk of adults and children being chronically intoxicated by tea infusions is low.

Acknowledgement

This work was supported by the National Natural Scientific foundation of China (Grant 31140037).

 

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