Tang Yanyan, Wang Mengxin, Pan Cheng, Mi Shuishan, Han Baoyu
Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China.
Foods. 2022 Apr 27;11(9):1266. doi: 10.3390/foods11091266.
A highly specific and high extraction-rate method for the analysis of dimethyl phthalate (DMP), diethyl phthalate (DEP), di-n-butyl phthalate (DBP), diisobutyl phthalate (DiBP), and di-(2-ethyl) hexyl phthalate (DEHP) in tea samples was developed. Based on three-factor Box-Behnken response surface design, solid-phase extraction (SPE) of five phthalate ester (PAE) residues in tea was optimized. Optimal extraction conditions were found for extraction temperature (40 °C), extraction time (12 h), and ratio of tea to n-hexane (1:20). The dynamic distribution of PAEs at each stage of black tea processing was also analyzed, and it was found that the baking process was the main stage of PAE emission, indicating that traditional processing of black tea significantly degrades PAEs. Further, principal component analysis of the physicochemical properties and processing factors of the five PAEs identified the main processing stages affecting the release of PAEs, and it was found that the degradation of PAEs during black tea processing is also related to its own physicochemical properties, especially the octanol-water partition coefficient. These results can provide important references for the detection, determination of processing losses, and control of maximum residue limits (MRLs) of PAEs to ensure the quality and safety of black tea.
建立了一种用于分析茶叶样品中邻苯二甲酸二甲酯（DMP）、邻苯二甲酸二乙酯（DEP）、邻苯二甲酸二正丁酯（DBP）、邻苯二甲酸二异丁酯（DiBP）和邻苯二甲酸二（2-乙基）己酯（DEHP）的高特异性和高提取率方法。基于三因素Box-Behnken响应面设计，对茶叶中5种邻苯二甲酸酯（PAE）残留的固相萃取（SPE）进行了优化。确定了最佳提取条件为提取温度（40℃）、提取时间（12小时）和茶叶与正己烷的比例（1:20）。还分析了红茶加工各阶段PAEs的动态分布，发现烘焙过程是PAE排放的主要阶段，表明传统红茶加工显著降解PAEs。此外，对5种PAEs的理化性质和加工因素进行主成分分析，确定了影响PAEs释放的主要加工阶段，发现红茶加工过程中PAEs的降解还与其自身的理化性质有关，尤其是正辛醇-水分配系数。这些结果可为PAEs的检测、加工损失测定以及最大残留限量（MRLs）控制提供重要参考，以确保红茶的质量和安全。
