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dc.titleThe behaviour of leached aluminium in tea infusions
dc.contributor.authorZhou, C.Y.
dc.contributor.authorWu, J.
dc.contributor.authorChi, H.
dc.contributor.authorWong, M.K.
dc.contributor.authorKoh, L.L.
dc.contributor.authorWee, Y.C.
dc.identifier.citationZhou, 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.
dc.description.abstractThe 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.
dc.subjectgraphite furnace atomic absorption spectrometry
dc.subjecthigh performance liquid chromatography
dc.subjecttea and tea infusion
dc.description.sourcetitleScience of the Total Environment
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