Leaching of pesticides in tea brew
Leaching of pesticides in tea brew
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DOI：
10.1021/jf010436d
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发表时间：
2001-11-01
影响因子：
6.1
通讯作者：
Shanker, A
中科院分区：
文献类型：
--
作者：
Jaggi, S;Sood, C;Shanker, A
一杯令人愉悦的茶也可能是人体接触农药残留的重要途径。评估农药残留从干茶（制成的）转移到茶水中的百分比非常重要，因为茶在人类消费之前要经过浸泡过程。为了研究农药的易位性，通过对强化茶进行冲泡，对茶叶中常用的 13 种农药进行了研究。通过使用氮磷和电子捕获检测器的气液色谱法对感兴趣的分析物进行定量。有趣的是，农药的水溶性并不一定表明残留物会优先在输液中积累。分配系数（K-ow）值较大的农药在浸泡水中仍然不可萃取。此外，较长时间的煮沸（延长冲泡时间）会导致更多的农药转移到茶泡中。
A cup of tea that cheers can also be an important route of human exposure to pesticide residues. It is important to evaluate the percent transfer of pesticide residue from dried (made) tea to tea infusion, as tea is subjected to an infusion process prior to human consumption. To investigate the pesticide translocation, 13 pesticides commonly used on tea were studied by subjection of fortified teas to infusion. Analytes of interest were quantified by gas-liquid chromatography with nitrogen-phosphorus and electron capture detectors. Interestingly, water solubility of pesticides did not necessarily indicate a shift of residues toward their preferential accumulation in infusion. The pesticides with larger partition coefficient (K-ow) values remained nonextractable in infusing water. Further, boiling for longer periods (extended brewing time) resulted in higher transfer of pesticides to tea brew.