CAAS Key Laboratory of Tea Quality and Safety & Risk Assessment

Hangzhou, China

CAAS Key Laboratory of Tea Quality and Safety & Risk Assessment

Hangzhou, China
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Chen H.,Chinese Academy of Agricultural Sciences | Chen H.,Tea Quality and Supervision Testing Center | Chen H.,CAAS Key Laboratory of Tea Quality and Safety & Risk Assessment | Pan M.,Tea Quality and Supervision Testing Center | And 6 more authors.
Food Chemistry | Year: 2017

Pesticide residues could be transferred from tea into its infusion and by-products, and subsequently consumed by humans. Extra extraction conditions may induce more pesticide leaching into the infusion and by-products of tea and cause greater damage to humans. The aim of this study is to evaluate the infusion of multiple pesticides from green tea into hot water via pressurized liquid extraction. The results showed that pesticides in spiked samples generally have higher leaching (0.8–45.0%) than those in the positive samples. There was a marked rise of transfer rates when water solubility increased from 20 mg L−1 to 450 mg L−1 and LogKow decreased from 6 to 4. All pesticides had more leaching into hot water using pressurized liquid extraction than traditional tea brewing. This study helps in risk assessment of pesticide residues and in the formulation of maximum residue levels (MRLs) in tea and its by-products. © 2016 Elsevier Ltd

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