臺灣博碩士論文加值系統

多環芳香族碳氫化合物(polycyclic aromatic hydrocarbons, PAHs)，由兩個或兩個以上的苯環組成，具有致癌性的PAHs已超過30種，這類化合物容易與空氣中的懸浮微粒結合，並沉降至植物的葉面上，在食品加工的高溫階段亦會產生。由茶葉沖泡製備的茶湯為全世界最受歡迎的飲料之一，且國人喝茶頻率也相當高，卻少有與茶葉中PAHs相關的研究，本研究將檢測茶葉及茶湯中歐盟優先規範的PAHs。由於PAHs生成易受高溫影響，本研究檢測茶葉不同加工階段、不同加工方式及不同沖泡條件對其PAHs的組成與含量變化，計算茶葉中PAHs之溶出率，並以暴露限值 (Margin of Exposure, MOE) 評估國人喝茶之PAHs健康風險。研究利用PAHs的螢光特性 (除cyclopenta[c,d]pyrene (CPP) 無螢光吸收)，使用高效液相層析儀 (High Performance Liquid Chromatography, HPLC) 搭配螢光檢測器(Fluorescence Detector, FLD) 對茶葉中的PAHs進行檢測，並以QuEChERS (quick, easy, cheap, effective, rugged, safe) 前處理技術建立茶葉樣品中PAHs的快速萃取條件。結果顯示，在茶葉不同加工階段ΣPAH 4 (benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene)及ΣPAH 15 (EU 15+1 priority PAHs except CPP)最高為電焙12hr階段，分別為4.50 ng/g及6.83 ng/g；在茶葉不同加工方式ΣPAH4及ΣPAH15最高為炭焙，分別為14.33 ± 1.76 ng/g及23.05 ± 2.94 ng/g；在不同沖泡條件茶湯中PAHs，ΣPAH4及ΣPAH15最高含量均為100°C第一次沖泡，分別為0.014 ± 0.002 ng/mL及0.028 ± 0.004 ng/mL；在茶葉不同沖泡方式茶葉中BaP、ΣPAH 4及ΣPAH 15最高溶出率皆為100°C第一次沖泡，分別為5.0 %及6.1%。風險評估結果顯示在不同沖泡條件茶湯中的BaP、ΣPAH2、ΣPAH4及ΣPAH8之MOE值均大於10000，屬於低健康關注程度。因此，國人喝茶受PAHs造成健康上的影響不大。

Polycyclic aromatic hydrocarbons (PAHs) are composed of two or more benzene rings. More than 30 carcinogenic PAHs have been known. These compounds readily bind to aerosols in the air and drop to the leaves of plants; they are also produced during the high temperature stages of food processing. The tea is one of the most popular beverages in the world, and the frequency of tea drinking by Chinese people is quite high, but there are few studies related to PAHs in tea. This study determined the EU priority PAHs in tea samples and tea infusion. This study determined the changes of the composition and content of PAHs in different processing stages, different processing methods and different brewing conditions of tea, calculated the infusion rate of PAHs from tea samples, and the drinking risk of PAHs from tea infusion was assessed by the Margin of Exposure (MOE). PAHs have fluorescent properties except cyclopenta[c,d]pyrene (CPP). This study used high-performance liquid Chromatography (HPLC) with Fluorescence Detector (FLD) to determine PAHs in tea samples. In addition, QuEChERS (quick, easy, cheap, effective, rugged, safe) pretreatment technique was used to establish rapid extraction conditions for PAHs in tea samples. Regarding various manufacturing tea stages, electric baking stage for 12 hours with the highest levels of ΣPAH 4 (4.50 ng/g) and ΣPAH 15 (6.83 ng/g).For various manufacturing methods of tea, ΣPAH 4 (14.33 ± 1.76 ng/g) and ΣPAH 15 (23.05 ± 2.94 ng/g) were the highest in the charcoal baking tea. The first tea infusion brewed at 100 °C had the highest infusion rates of ΣPAH4 (5.0%, 0.014 ± 0.002 ng/mL) and ΣPAH15 (6.1%, 0.028 ± 0.004 ng/mL). The results of risk assessment showed that the MOE values of BaP, ΣPAH2, ΣPAH4 and ΣPAH15 in different brewing conditions were all more than 10,000, which were low levels of health concern. Therefore, the health concern of PAHs caused by drinking tea in Taiwan are not significant.

摘要……………………………………………………………………………………I
Abstract………………………………………………………………………………II
目錄…………………………………………………………………………………III
圖目錄………………………………………………………………………………X
表目錄………………………………………………………………………………XI
第一章 前言………………………………………………………………………… 1
第二章 文獻回顧…………………………………………………………………… 3
2.1 茶葉(Camellia sinensis Leaf) …………………………………………………3
2.1.1 茶葉簡介…………………………………………………………………3
2.1.2 茶葉分類…………………………………………………………………3
2.1.2.1 白茶(White tea) ……………………………………………………3
2.1.2.2 綠茶(Green tea) ……………………………………………………3
2.1.2.3 紅茶(Black tea) ……………………………………………………3
2.1.2.4 烏龍茶(Oolong tea) …………………………………………………3
2.1.2.5 普洱茶(Pu-erh tea) …………………………………………………3
2.1.3 茶葉特性…………………………………………………………………4
2.1.4 茶葉功效…………………………………………………………………4
2.1.5 茶葉加工過程……………………………………………………………5
2.1.6 茶葉PAHs………………………………………………………………7
2.2 多環芳香族碳氫化合物(Polycyclic aromatic hydrocarbons, PAHs) ………8
2.2.1 PAHs之化學性質…………………………………………………………8
2.2.2 PAHs之物理性質………………………………………………………8
2.2.3 PAHs之生成機制……………………………………………………9
2.2.3.1 熱裂解或不完全燃燒……………………………………………9
2.2.3.2 碳化………………………………………………………………10
2.2.4 PAHs之來源……………………………………………………………10
2.2.4.1 自然形成……………………………………………………………10
2.2.4.2 人為因素……………………………………………………………10
2.2.5 PAHs之生物毒性…………………………………………………………11
2.2.6 PAHs之法規規範…………………………………………………………13
2.3 儀器介紹……………………………………………………………………14
2.4 QuEChERS萃取………………………………………………………………14
2.4.1 均質………………………………………………………………………15
2.4.2 萃取………………………………………………………………………15
2.4.3 淨化………………………………………………………………………15
2.5 PAHs分析方法………………………………………………………………15
2.5.1 氣相層析(Gas Chromatography, GC)……………………………………15
2.5.2 液相層析(Liquid chromatography, LC)…………………………………16
2.6 風險評估……………………………………………………………………16
2.6.1 風險評估架構……………………………………………………………16
2.6.2 暴露限值(Margin of Exposure, MOE) …………………………………17
2.6.3 毒性當量因子(Toxic equivalency factors, TEFs) ……………………18
第三章 研究目的及實驗架構…………………………………………………… 19
3.1 研究目的……………………………………………………………………19
3.2 實驗架構……………………………………………………………………20
第四章 材料與方法…………………………………………………………………21
4.1 實驗材料……………………………………………………………………21
4.1.1 茶葉樣品…………………………………………………………………21
4.1.1.1 青心烏龍……………………………………………………………21
4.1.1.2 台茶12號(金萱) ……………………………………………………21
4.1.2 茶湯製備…………………………………………………………………21
4.2 化學藥品……………………………………………………………………22
4.2.1 EU 15+1 PAH混合標準品………………………………………………22
4.2.2 有機溶劑…………………………………………………………………22
4.2.2.1 乙腈(Acetonitrile, ACN) …………………………………………22
4.2.2.2 四氫呋喃(Tetrahydrofuran, THF) …………………………………22
4.2.2.3 乙酸(Acetic acid, AA) ……………………………………………22
4.2.2.4 丙酮(Acetone, ACE) ………………………………………………22
4.2.3 QuEChERS萃取粉劑套組………………………………………………22
4.3 儀器設備……………………………………………………………………23
4.3.1 高效液相層析儀搭配螢光檢測器(HPLC-FLD) ………………………23
4.3.1.1 幫浦…………………………………………………………………23
4.3.1.2 自動注射器…………………………………………………………23
4.3.1.3 螢光檢測器…………………………………………………………23
4.3.1.4 除氣裝置……………………………………………………………23
4.3.1.5 烘箱…………………………………………………………………23
4.3.1.6 層析管柱……………………………………………………………23
4.3.1.7 保護管………………………………………………………………23
4.3.2 渦流混合器………………………………………………………………23
4.3.3 粉碎機……………………………………………………………………23
4.3.4 離心機……………………………………………………………………23
4.3.5 純水機……………………………………………………………………23
4.3.6 抽氣裝置…………………………………………………………………23
4.3.7 電磁加熱攪拌器…………………………………………………………23
4.3.8 竹籠焙茶機………………………………………………………………23
4.3.9 超音波震盪器……………………………………………………………23
4.3.10 冷凍乾燥機……………………………………………………………23
4.4 實驗方法……………………………………………………………………24
4.4.1 EU 15+1 PAH標準溶液之配製…………………………………………24
4.4.2 HPLC移動相之配製……………………………………………………24
4.4.3 HPLC分離條件…………………………………………………………24
4.4.4 螢光偵測15種PAHs之最適條件………………………………………25
4.4.5 PAHs鑑別試驗及含量測定……………………………………………27
4.4.6 儀器分析方法確效……………………………………………………27
4.4.6.1 專一性……………………………………………………………27
4.4.6.2 儀器偵測極限……………………………………………………27
4.4.6.3 儀器定量極限………………………………………………………27
4.4.6.4 準確度………………………………………………………………28
4.4.6.5 精密度………………………………………………………………28
4.4.6.5.1 重複性…………………………………………………………28
4.4.6.5.2 中間精密度……………………………………………………28
4.4.7 QuEChERS 條件比較……………………………………………………29
4.4.7.1 茶葉…………………………………………………………………29
4.4.7.1.1 不同溶劑萃取茶葉……………………………………………29
4.4.7.1.2 不同溶劑體積萃取茶湯………………………………………29
4.4.7.2 茶湯…………………………………………………………………33
4.4.7.2.1 不同溶劑萃取茶湯……………………………………………33
4.4.7.2.2 不同溶劑體積萃取茶湯………………………………………33
4.4.8 分析方法確效……………………………………………………………36
4.4.8.1 專一性………………………………………………………………36
4.4.8.1.1 茶葉……………………………………………………………36 4.4.8.1.2 茶湯……………………………………………………………36
4.4.8.2 線性及範圍…………………………………………………………36
4.4.8.3 方法偵測極限………………………………………………………36
4.4.8.4 方法定量極限………………………………………………………36
4.4.8.5 準確度………………………………………………………………37
4.4.8.6 精密度………………………………………………………………37
4.4.8.6.1 重複性…………………………………………………………37
4.4.8.6.2 中間精密度……………………………………………………38
4.4.9 茶葉不同沖泡條件之方法建立………………………………………..38
4.4.10 茶葉及茶湯中PAHs含量測定…………………………………………40
4.4.10.1 分析茶葉不同加工階段之PAHs…………………………………40
4.4.10.2 分析茶葉不同加工方式之PAHs…………………………………40
4.4.10.3 溶出率……………………………………………………………40
4.5 統計分析……………………………………………………………………44
4.6 風險評估……………………………………………………………………44
4.6.1 公式計算…………………………………………………………………44
4.6.1.1 B[a]P的總TEQ計算…………………………………………………44
4.6.1.2 終生的暴露量………………………………………………………44
4.6.1.3 暴露限值的計算……………………………………………………45
4.6.2 毒性當量因子……………………………………………………………45
4.6.3 BMDL10選擇……………………………………………………………46
4.6.4 實際MOE計算…………………………………………………………46
第五章 結果與討論…………………………………………………………………47
5.1 儀器確效……………………………………………………………………47
5.1.1 專一性…………………………………………………………………47
5.1.2 線性及範圍………………………………………………………………47
5.1.3 儀器偵測極限及定量極限………………………………………………48
5.1.4 準確度……………………………………………………………………49
5.1.5 精密度……………………………………………………………………50
5.2 QuEChERS萃取條件優化……………………………………………………51
5.2.1 茶葉………………………………………………………………………51
5.2.1.1 萃取溶劑選擇………………………………………………………52
5.2.1.2 萃取溶劑體積選擇…………………………………………………52
5.2.2 茶湯………………………………………………………………………53
5.2.2.1 萃取溶劑選擇………………………………………………………53
5.2.2.2 萃取溶劑體積選擇…………………………………………………54
5.3 方法確效……………………………………………………………………56
5.3.1 茶葉………………………………………………………………………56 5.3.1.1 專一性………………………………………………………………56
5.3.1.2 線性及範圍…………………………………………………………56
5.3.1.3 方法偵測極限及方法定量極限……………………………………57
5.3.1.4 準確度………………………………………………………………58
5.3.1.5 精密度………………………………………………………………58
5.3.2 茶湯………………………………………………………………………60
5.3.2.1 專一性………………………………………………………………60
5.3.2.2 線性及範圍…………………………………………………………60
5.3.2.3 方法偵測極限及方法定量極限……………………………………60
5.3.2.4 準確度………………………………………………………………61
5.3.2.5 精密度………………………………………………………………62
5.4以不同條件沖泡茶葉基質添加EU 15+1 PAH standard檢測之PAHs含量及溶出率…………………………………………………………………………………..64
5.4.1 茶湯之PAHs含量………………………………………………………64
5.4.2 PAHs溶出率……………………………………………………………64
5.5 測定茶葉中PAHs的含量……………………………………………………68
5.5.1 金萱茶葉在不同加工階段的PAHs含量及變化………………………69
5.5.2 青心烏龍茶葉之不同加工方式…………………………………………70
5.5.3 炭焙青心烏龍茶葉之不同沖泡條件……………………………………72
5.5.3.1 不同沖泡條件茶湯PAHs含量比較…………………………………72
5.5.3.2 不同沖泡條件茶葉中PAHs溶出率比較……………………………73
5.6 風險評估……………………………………………………………………77
第六章 結論…………………………………………………………………………78
第七章 參考文獻……………………………………………………………………79











圖目錄
圖一、金萱茶葉加工過程之流程圖…………………………………………………6
圖二、風險評估架構圖……………………………………………………………17
圖四、不同溶劑萃取茶葉PAHs流程圖……………………………………………31
圖五、不同溶劑體積萃取茶葉PAHs之流程圖……………………………………32
圖六、不同溶劑萃取茶湯PAHs流程圖……………………………………………34
圖七、不同溶劑萃取茶湯PAHs之流程圖…………………………………………35
圖八、萃取不同加工階段茶葉PAHs之流程圖……………………………………41
圖九、萃取不同加工方式茶葉PAHs之流程圖……………………………………42
圖十、萃取不同沖泡條件茶湯PAHs之流程圖……………………………………43
圖十一、不同濃度PAHs標準品之層析圖…………………………………………47
圖十二、茶葉專一性之層析圖……………………………………………………56
圖十三、茶湯專一性之層析圖……………………………………………………60
圖十四、不同條件沖泡茶葉空白基質添加EU 15+1 PAH standard之層析圖…67
圖十五、不同加工階段茶葉之層圖………………………………………………70
圖十六、不同加工方式茶葉之層圖………………………………………………72
圖十七、茶葉100°C不同沖泡次數之層析圖………………………………………75
圖十八、茶葉不同沖泡溫度之層圖………………………………………………75








表目錄
表一、茶葉的一般組成………………………………………………………………4
表二、金萱茶葉不同加工階段之條件………………………………………………5
表三、食品樣本（n = 4,065）中BaP、PAH2、PAH4及PAH8的最低（LB）及最高（UB）檢出濃度（μg/kg）……………………………………………………………7
表四、歐盟優先規範之15+1 PAH……………………………………………………9
表五、歐盟優先規範之15+1 PAHs 致癌分類……………………………………12
表六、SCF、EU及EPA監測的PAHs種類比較及結構圖……………………………13
表七、歐盟對食品中PAH4分析方法之要求………………………………………14
表八、金萱茶葉各加工階段含水量變化……………………………………………21
表九、HPLC分離15種PAHs之條件…………………………………………………25
表十、螢光偵測15種PAHs的最適條件……………………………………………26
表十一、樣品中待測物濃度之變異係數(Coefficient of variation, CV, %)規範…29
表十二、樣品中待測物濃度之回收率規範…………………………………………37
表十三、各PAHs之毒性當量因子………………………………………………….45
表十四、餵食B6C3F1雌性小鼠Benzo(a)pyrene之腫瘤發生率……………………46
表十五、儀器確效-檢量線之線性及範圍…………………………………………48
表十六、儀器確效-儀器之偵測極限及定量極限…………………………………49
表十七、儀器確效-儀器之重複性及中間精密度結果……………………………51
表十八、不同溶劑萃取茶葉之結果…………………………………………………52表十九、不同溶劑體積萃取茶葉之結果……………………………………………53
表二十、不同溶劑萃取茶湯之結果…………………………………………………54
表二一、不同溶劑體積萃取茶湯之結果……………………………………………55
表二十二、茶葉及茶湯檢量線之線性及範圍………………………………………57
表二十三、茶葉萃取方法之偵測極限、定量極限、重複性及中間精密度結果…59
表二十四、茶湯萃取方法之重複性、中間精密度、偵測極限及定量極限結果… 63
表二十五、不同條件沖泡茶葉空白基質添加EU 15+1 PAH standard之茶葉PAHs含量結果………………………………………………………………………………..65
表二十六、不同條件沖泡茶葉空白基質添加EU 15+1 PAH standard之PAHs溶出率結果…………………………………………………………………………………..66
表二十七、不同加工階段茶葉中PAHs含量之結果………………………………69
表二十八、不同加工方式茶葉中PAHs含量之結果……………………………….71
表二十九、不同沖泡條件茶湯PAHs含量比較……………………………………74
表三十、不同沖泡條件茶葉中PAHs溶出率………………………………………76
表三十一、不同沖泡條件茶湯中PAHs的暴露限值(MOE)………………………77

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