数字农科院2.0

Residue pattern of polycyclic aromatic hydrocarbons during green tea manufacturing and their transfer rates during tea brewing

文献类型： 外文期刊

作者： Gao, Guanwei;Chen, Hongping;Liu, Pingxiang;Hao, Zhenxia;Ma, Guicen;Chai, Yunfeng;Wang, Chen;Lu, Chengyin;Gao, Guanwei;Liu, Pingxiang;Chen, Hongping;Hao, Zhenxia;Ma, Guicen;Chai, Yunfeng;Wang, Chen;Lu, Chengyin

作者机构：

关键词： Polycyclic aromatic hydrocarbons;green tea manufacture;tea brewing;dissipation pattern;transfer rate

期刊名称： FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT

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收录情况： SCI

摘要： Residues of polycyclic aromatic hydrocarbons (PAHs) in green tea and tea infusion were determined using gas chromatography-tandem mass spectrometry to study their dissipation pattern during green tea processing and infusion. Concentration and evaporation of PAHs during tea processing were the key factors affecting PAH residue content in product intermediates and in green tea. PAH residues in tea leaves increased by 2.4-3.1 times during the manufacture of green tea using the electric heating model. After correction to dry weight, PAH residue concentrations decreased by 33.5-48.4% during green tea processing because of PAH evaporation. Moreover, spreading and drying reduced PAH concentrations. The transfer rates of PAH residues from green tea to infusion varied from 4.6% to 7.2%, and PAH leaching was higher in the first infusion than in the second infusion. These results are useful for assessing exposure to PAHs from green tea and in formulating controls for the maximum residue level of PAHs in green tea.

分类号： TS2

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