植物因吸收不同土壤及天水，其所含特徵元素亦不盡相同，故可藉以了解該物質是否為當地產物，並可應用於判別酒類與茶葉之出處是否正確的依據。分析結果顯示，不同區域的植物的生理必需元素濃度相近（如N、P、K、Ca、Mg、S、Cu及Al等），表示種屬間引起的元素選擇性對於酒類與茶葉並不顯著；然而Ba及B濃度則呈現極端的差異，可能與不同地區的土壤或天水的性質，或與不同來源的貢獻比例有關，本研究藉統計軟體來釐清各元素分佈之主要影響及次要影響因子，依據文獻推估來源所代表之意義。我們瞭解Pb所代表的是污染的指標，所以三峽與凍頂茶海拔較低所受到的污染也相對較嚴重（三峽=3.955ppb、凍頂山=3.925ppb），其次為杉林溪（杉林溪=2.173ppb）之後才是潽洱茶、武陵茶與阿里山（潽洱茶＝1.813ppb、武陵茶=1.230ppb、阿里山=1.819ppb），最後才是奇萊山與（奇萊山=0.533ppb、），武陵茶海拔雖高於杉林溪其Pb卻較高，推估可能該地區為觀光地區故車輛污染較為嚴重所導致。茶葉產中低海拔茶區則B的含量較高相對其離海距離較近（三峽=103.9ppb、凍頂山=103.3ppb、阿里山=140.5ppb、潽洱=131ppb），如在高海拔茶區其B含量較低(奇萊山=72.45ppb、杉林溪=66.65ppb、武陵茶=78.94ppb)。在茶葉中As幾乎看不到，而酒中含As的濃度以Heinken=20.2ppb最高；其次TsingTao=19.5ppb；在其次Taiwan=18.9ppb而含量最低者為Whiskey=3.99ppb。
而人體健康危害程度評估方面，依據毒性物質致癌的程度計算，結果顯示長期（三十年）飲用各種酒類之成年人，致癌風險較於未飲酒者高出6.8至67.1倍；此亦需配合日常生活飲食情況評估，才能獲得較客觀的健康風險常數。綜觀茶葉與酒之分析結果，就健康危害度而言可提供每日適合飲用量之依據，就環境而言將可系統性的評估茶葉與酒類的微量元素含量以及可能的攝取來源，並提供相關研究作為參考訊息。

Various elements and compounds in nature environments are utiltzed during plant growth. It is, therefore,possible to use fingerprint of there elements in plants to identify makers of different wine and tea products locally and worldwide. Previous studies have shown elements of N, P, K, Ca, Mg, S, Cu and Al in plant extraction showed no distinguishable pattern. In contrast, Ba and B do show large variation at different localities, possibly due to groundwater, soils or meteoric contributions. This study aims to use statistical methods to categorize major and trace element distributions in wine and tea products collected from various locations and to understand possible causes in elemental patterns.
Pb is a common air-pollution indicator and is sensitive to the degree of anthropogenic influence. In our study area, Shanshia and Dongding Mountain located just above sea level and have the highest Pb concentration in tea extraction (Shanshia, 3.96 ppb and Dongding, 3.93 ppb). The Shanlinshi tea, Puer tea, Wuling tea, Ali M and Chilai M has 2.17, 1.81, 1.23, 1.82 ppb and 0.53 ppb, respectively. Although Wuling tea grows at high altitude, its Pb concentration is higher than Shanlinshi, possibly due to heavy tourist activity. Sea salt is a major source for B, areas with low altitude and close to the coastal region will receive more B (for instance Shanshia, Dongding, Ali M and Puer tea has 104, 103, 141 and 131 ppb, respectively), whereashigh mountain tea show lower B in Chilai M, Shanlinshi and Wuling tea B of 72.5, 66.7 and 78.9 ppb respectively. Only trace amount of As found in tea, however, low alcohol beer ofHeineken, Tsing Tao, Taiwan Beer and Whiskey has As of 20.2, 19.5 18.9 and 3.99 ppb, respectively.
These preliminary results were used to access if these beverages are carcinogenicand harmful to human health. The calculation indicated that adults who drink, regularly for more than thirty years will expose to cancer with 6.8~67.1 times high erprobability than those who did not drink. This result is consistent with nutrition experiments and deserves further evaluation in the future. In summary, this study systematically evaluated possible source of elemental patterns in wine and tea that is routinely consumed in our daily life.

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