Abstract：The aim of this study was to analyze levels and bioconcentration potential of 4 macro-elements (Ca, K, Mg, P) and 7 micro-elements (Al, Mn, Fe, Cu, Zn, Cd and Pb) in tea leaves collected from tea orchards in Anhui, China by inductively coupled plasma mass spectrometry (ICP-MS). The results showed that the most abundant elements in tea young leaves were Ca, K, Mg and P (Ⅰ, >3.0 mg·g-1), followed by Al, Mn, Zn and Fe (Ⅱ, 0.2～3.0 mg·g-1), Cu, Pb and Cd (Ⅲ, <0.05 mg·g-1), while in mature leaves were Ca, K, Mg and Al (Ⅰ, >3.0 mg·g-1), followed by P, Mn, Zn and Fe (Ⅱ, 0.2～3.0 mg·g-1), Cu, Pb and Cd (Ⅲ, <0.05 mg·g-1). P and Mn were highly bioconcentrated, Cu, Pb and Cd in tea leaves were found to be below the legal limits. Cluster analysis demonstrated that there is no significant difference in the mineral composition between two tea cultivar.
基金资助: the National Natural Science Foundation of China (11008345), Earmarked Fund for Modern Agro-industry Technology Research System in Tea Industry (CARS-23, the Ministry of Agriculture of P. R. China), Anhui Major Demonstration Project for Leading Talent Team on Tea Chemistry and Natural Science Foundation of Anhui Province (1408085MKL38)
通讯作者:
蔡荟梅
E-mail: chm@ahau.edu.cn
作者简介: PENG Chuan-yi, (1988—), lecturer, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University
引用本文:
彭传燚，朱晓慧，奚军军，侯如燕，蔡荟梅. 安徽茶园茶叶中四种大量元素和七种微量元素的含量分析及生物富集研究[J]. 光谱学与光谱分析, 2017, 37(06): 1980-1986.
PENG Chuan-yi, ZHU Xiao-hui, XI Jun-jun, HOU Ru-yan, CAI Hui-mei. Macro- and Micro-Elements in Tea (Camellia sinensis) Leaves from Anhui Province in China with ICP-MS Technique: Levels and Bioconcentration. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2017, 37(06): 1980-1986.
[1] Wang K, Chen Q, Lin Y, et al. Food Science and Technology Research, 2014, 20: 639.
[2] Chung FL, Schwartz J, Herzog CR, et al. Journal of Nutrition, 2003, 133: 3268S.
[3] Chizzola R, Michitsch H, Mitteregger U S. International Journal of Food Sciences and Nutrition, 2008, 59(6): 451.
[4] Nuray E, 瘙塁afak U. Food Analytical Methods, 2011, 4: 35.
[5] Shen J, Xue H Y, Li G R, et al. Spectroscopy and Spectral Analysis, 2014, 34(9): 2557.
[6] Fernanda G, Fabio F, Marisa C, et al. Lwt-Food Science and Technology, 2008, 41: 1808.
[7] Suliburska J, Kaczmarek K. International Journal of Food Sciences and Nutrition, 2012, 63(2): 194.
[8] Abdrabo S S, Grindlay G, Gras L, et al. Food Analytical Methods, 2014, 8: 1268.
[9] Lutfiye Y, Murat A T. International Journal of Food Properties, 2012, 15: 903.
[10] Citak D, Silici S, Tuzen M, et al. International Journal of Food Science and Technology, 2012, 47: 107.
[11] Michael Yemane, Chandravanshi B S, Taddese Wondimu. Food Chemistry, 2008, 107: 1236.
[12] Jan Malik, Jirina Szakova, Ondrej Drabek, et al. Food Chemistry, 2008, 111: 520.
[13] Mierzwa J, Sun Y C, Chung Y T, et al. Talanta, 1998, 47: 1263.
[14] Liao W, Gan Y X, Zhao S L, et al. Analytical Methods, 2014, 6: 8187.
[15] Mokgalaka N S, McCrindle R I, Botha B M. Journal of Analytical Atomic Spectrometry, 2004, 19: 1375.
[16] China. 1995. GB15618—1995.
[17] Han J L, Jin F S, Egashira K. Journal of the Faculty of Agriculture Kyushu University, 2007, 52: 135.
[18] Szymczycha-Madeja A, Welna M, Pohl P. Trac-Trends in Analytical Chemistry, 2012, 35: 165.
[19] Ruan J, Wong M. Environmental Geochemistry and Health, 2001, 23: 53.
[20] China. 2010. GB2762—2012.
[21] Jin C W, He Y F, Zhang K, et al. Chemosphere, 2005, 61: 726.
[22] Zhong W S, Ren T, Zhao L J. Journal of Food and Drug Analysis, 2016, 24: 46.
[23] China. 2003. NY 659—2003.
