Copper release from copper tableware

摘要

Application of copper and its alloys in tableware in China can be dated back to the Bronze Age, approx 3000 years ago. Even now, copper kettle, chafing dish, hollowware and cup are being used by some urban families in some rural areas. The use of copper tableware may cause health problems due to the release of copper corrosion by-products when copper tableware contacts chloride or natural organic materials. This is because copper develops pitting corrosion in the present of chloride ions. Some recent studies have highlighted the importance of temperature, chlorine and natural organic matter in the release of corrosion by-product from copper pipe used to drinking water (Rehring and Edwards 1996; Korshin et al. 1996; Broo et al. 1998; Boulay and Edwards 2001). It has been reported that chlorine can either increase or decrease the corrosion of copper in drinking water pipes depending on the concentration of NaCl (Atlas et al. 1982; Stone et al. 1987; Singh and Mavinic 1991; Edwards and Ferguson, 1993; Edwards et al. 1999; Hong and Cauley 1998). However, few studies have focused on the release of copper from dietetic utensils. It is known that food and beverages contain abundant organic matter and sodium chloride that could affect copper corrosion by-products release. It is necessary to evaluate the systemic toxicity of using copper tableware in our daily life. This study has concentrated on the behaviors of copper release from copper hollowware and teapots under certain simulated circumstances.