Liu Pingxiang, Chen Hongping, Gao Guanwei, Hao Zhenxia, Wang Chen, Ma Guicen, Chai Yunfeng, Zhang Lin, Liu Xin
Tea Research Institute, Chinese Academy of Agricultural Sciences , Hangzhou 310008, China.
Graduate School of Chinese Academy of Agricultural Sciences , Beijing 100081, China.
J Agric Food Chem. 2016 Nov 23;64(46):8909-8917. doi: 10.1021/acs.jafc.6b03864. Epub 2016 Nov 8.
The residues of 16 phthalate esters (PAEs) in fresh tea leaves and made tea were determined via gas chromatography-tandem mass spectrometry to study their distribution and degradation characteristics during tea planting and processing. Five PAEs were detected in all fresh tea leaves, and higher concentrations were detected in mature leaves. The distribution of PAEs in fresh tea leaves ranged from 69.7 to 2244.0 μg/kg. The degradative percentages of ∑PAEs during green tea manufacturing ranged from 61 to 63% and were significantly influenced by the drying process. The transfer rates of PAEs-D ranged from 5.2 to 100.6%. PAEs with a high water solubility showed the highest transfer coefficient in the range of 91.8-100.6%, whereas PAEs with a high log K showed a low leaching efficiency below 11.9%. These results benefit the risk evaluation and establishment of a maximum residue limit for PAEs in tea.
采用气相色谱 - 串联质谱法测定了鲜茶叶和成品茶中16种邻苯二甲酸酯（PAEs）的残留量，以研究其在茶叶种植和加工过程中的分布及降解特性。在所有鲜茶叶中均检测到5种PAEs，且在成熟叶片中检测到的浓度更高。鲜茶叶中PAEs的分布范围为69.7至2244.0μg/kg。绿茶制作过程中∑PAEs的降解率在61%至63%之间，且受干燥过程的显著影响。PAEs - D的转移率在5.2%至100.6%之间。水溶性高的PAEs在91.8 - 100.6%范围内显示出最高的转移系数，而log K值高的PAEs浸出效率较低，低于11.9%。这些结果有助于对茶叶中PAEs进行风险评估并制定最大残留限量。
