アブストラクト(36巻2/3号:神奈川歯学)

神奈川歯学

Japanese

Title : 緑茶中の総フッ化物量と煎じ方によるフッ化物イオン濃度に関する研究
Subtitle :
Authors : 植松道夫
Authors(kana) : うえまつみちお
Organization : 神奈川歯科大学口腔衛生学教室
Journal : 神奈川歯学
Volume : 36
Number : 2/3
Page : 83-94
Year/Month : 2001 / 9
Article : 原著
Publisher : 神奈川歯科大学学会
Abstract : 茶は, 私たち日本人に親しまれてきた嗜好飲料である. 茶はツバキ科のCameria sinesisという植物であるが, 製造方法により異なった製品になる. 大きく分けると, 熱をかけ発酵を失活させて製造する不発酵茶(煎茶, ほうじ茶, 番茶などの緑茶)と発酵させて作る発酵茶(ウーロン茶, 紅茶など)の2種類の製法がある. 不発酵茶である緑茶は, 長い間日本人の最も身近な飲み物であり, 最近のデータにおいても, 茶類の中では最も消費量が多く1), 習慣として定着した飲み物であるといえる. これらの緑茶にフッ化物(以下“F”とする)が多く含まれていることは周知の事実であり, 水溶性Fの生体利用効率の高さからみても, 水道水F濃度の低い地域に多くが生活している日本人の主要なF摂取源となっている. わが国における茶からのF摂取に関する研究は, 昭和30~40年代に数編の報告2~6)があり, また, 食品中のF分析に関する研究7)もなされた.
Practice : 歯科学
Keywords : 緑茶, 総フッ化物量, 煎じ方, 抽出フッ化物イオン濃度

English

Title : Studies on the Total Fluoride Content in Green Tea and the Influence of Brewing Conditions on Fluoride Ion Concentration in the Extracts
Subtitle :
Authors : Michio UEMATSU
Authors(kana) :
Organization : Department of Dental Health and Public Health,Kanagawa Dental College
Journal : Kanagawa Shigaku
Volume : 36
Number : 2/3
Page : 83-94
Year/Month : 2001 / 9
Article : Original article
Publisher : Kanagawa Odontological Society
Abstract : Tea is one of the most popular beverage in Japan, and the most important source of dietary fluoride intakes. Although several studies on total fluoride content and the fluoride ion concentration in the extracts of tea have been published for the last three decades, the quality of tea and the analytical method of fluoride have been improved in recent years. Therefore, it is necessary to reexamine the fluoride content in green tea and estimate the dietary fluoride intake per day from tea. In the present study the total fluoride content in three kinds of dried green tea leaves (coarse green tea called "ban-cha", toasted green tea called "houji-cha" and middle grade called "sen-cha") were measured through ashing method, and the influences of brewing conditions on the fluoride ion concentrations in the tea extract was confirmed. The behaviours of drinking tea on the students of a dental school and a junior college of dental hygienists were also surveyed through questionnaire. The results obtained are summarized as follows:1) Total fluoride content in dried green tea leaves was highest in coarse green tea ; 557.70±8.61μg/g, the next in toasted green tea ; 482.10±9.10μg/g and the lowest in green tea of middle grade ; 184.03±12.49μg/g. 2) In the relation between kind of green tea and its brewing conditions of green tea, contribution to the infused fluoride ion was higher in order of kind of green tea, time of brewing, temparature of brewing and numbers of times of brewing. 3) The pH of amino acid solution whose isoelectric point is higher than 7 had dropped when amino acid solution which is contained in tea leaves was added into NaF solution. 4) With respect to the time of brewing green tea, 89.3% of the subjects answered "less than 1 minute". 5) Estimation of daily fluoride intake through tea among young adults in this study is 0.62mg (95% CI ; 0.58~0.66mg).
Practice : Dentistry
Keywords :