Extraction Efficiency of Elements in Chinese Tea Infusions

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概要

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• MINAMI, Takeshi（所属追記）：Interdisciplinary Graduate School of Science and Engineering, Kinki University:Research Institute for Science and Technology, Kinki University[Abstract] The concentrations of elements in Chinese tea infusions after both one-minute and overnight extractions were measured and the contents were compared with those of tea leaves. Leaves from 13 Chinese tea plants in ten provinces in China were collected; seven were green tea, four were oolong tea, and two were black tea. When seven major elements, Ca, Fe, K, Mg, P, S, and Zn, were measured, the contents in tea leaves did not differ, except for Zn. Ca content in one-minute infusion of green tea tended to be high. Furthermore, when tea leaves were infused overnight, elemental contents in the infusions differed depending on the leaves. The percentage of K in one-minute infusion of tea leaves was highest in green tea, and approximately 100％ K was extracted after overnight infusion. When sixteen rare earth elements in tea leaves were measured, nine elements were detected: Sc was detected in all tea leaves, Pr in ten, Tm and Y in nine, and La in seven tea leaves. In contrast, Sc was detected in 8 out of 13 teas infused for one minute, Y in seven, Ce in five, La in four, Nd in three, and Tm in one. When tea leaves were infused overnight, Sc was detected in eleven teas, Ce, Nd, and Y in eight, La in seven, and Pr and Tm in three. From these results, K is easily extracted from tea leaves and it is thought that Sc and Y are included in many tea leaves and eluted into a tea infusion, even if the infusion time is only one minute.

著者

• Minami Takeshi

  Faculty of Science and Technology, Kinki University

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