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|Title:||The behaviour of leached aluminium in tea infusions||Authors:||Zhou, C.Y.
graphite furnace atomic absorption spectrometry
high performance liquid chromatography
tea and tea infusion
|Issue Date:||5-Jan-1996||Citation:||Zhou, C.Y., Wu, J., Chi, H., Wong, M.K., Koh, L.L., Wee, Y.C. (1996-01-05). The behaviour of leached aluminium in tea infusions. Science of the Total Environment 177 : 9-16. ScholarBank@NUS Repository. https://doi.org/10.1016/0048-9697(95)04854-5||Abstract:||The behavior of leached aluminium (Al) was studied using GF-AAS with different sample pretreatments and RP-HPLC with lumogallion as the precolumn reagent. The results showed that Al species in tea infusion could be categorized into three groups: large organic compounds, small stable organic compounds and free form Al. The compositions of Al species in a tea infusion would vary with the method of the tea production. For non-fermented teas such as Long-Jin and Moli-Hua, most of the leached Al in the first tea infusion was in large organic compounds and small stable organic compounds, and free form Al consisting of less than 10%. In the case of semi-fermented and fully fermented teas such as Shuihsien and Pu-Erh, the main compositions of Al species in the first infusion were free form Al and small stable organic compounds, while Al in large organic compounds made up about 14% and 4%, respectively. When 1-g tea leaves were infused with 100 ml boiling water, about 21% Al in the tea leaves was leached into the water in the first infusion and a total of about 27% of the Al in the tea leaves was leached into the water in four infusions.||Source Title:||Science of the Total Environment||URI:||http://scholarbank.nus.edu.sg/handle/10635/77221||ISSN:||00489697||DOI:||10.1016/0048-9697(95)04854-5|
|Appears in Collections:||Staff Publications|
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