Dissipation of carbofuran and carbaryl on Oolong tea during tea bushes, manufacturing and roasting processes

Wu, Ching-Wen; Cai, Chun; Wang, Yei-Shung; Lur, Huu‐Sheng

doi:10.1080/03601230701465783

Cited by 9 publications

(7 citation statements)

References 16 publications

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“…This attribution could be associated with the long hours (at least 1 h) of hot blasting at 80 °C. The result of the current work is in line with the observations of Wu et al and Grover et al, who found that drying leads to the dissipation of 29% carbaryl and 59% acenaphthene during oolong and black tea manufacturing. The loss of PAEs during spreading may be attributed to the long processing time (10–12 h) and fugacity of PAEs with a high vapor pressure and small molecular weight.…”

Section: Resultssupporting

confidence: 92%

Occurrence and Residue Pattern of Phthalate Esters in Fresh Tea Leaves and during Tea Manufacturing and Brewing

Liu

Chen

Gao

et al. 2016

J. Agric. Food Chem.

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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.

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Section: Resultssupporting

confidence: 92%

Occurrence and Residue Pattern of Phthalate Esters in Fresh Tea Leaves and during Tea Manufacturing and Brewing

Liu

Chen

Gao

et al. 2016

J. Agric. Food Chem.

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“…It shows that the degradation of sulfoxaflor residue is quickest under 37°C fermentation temperature. The trend was contrary with the reported paper (Wu, Chu, Wang, & Lur, 2007). It implied that enzyme catalysis may play an more important role in degradation of sulfoxaflor than thermal decomposition.…”

Section: Resultscontrasting

confidence: 96%

Nonstereoselective dissipation of sulfoxaflor in different Puer tea processing

Liu¹,

Jiang

Li³

2020

Food Science & Nutrition

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The stereoisomer behavior of sulfoxaflor was investigated by liquid chromatography‐tandem mass spectrometry (LC‐MS/MS) during raw Puer tea, ripen Puer tea, and sun‐dry Puer tea processing. The persistence of sulfoxaflor stereoisomers was consistently prolonged with different Puer tea processing from sun‐dry Puer tea, ripen Puer tea to raw Puer tea with t1/2 4.0–4.2 hr (sun‐dry Puer tea) to 6.21–7.04 months (raw Puer tea). Three fermentation temperature in ripen Puer tea shown that the sulfoxaflor residue was easy to degrade under low fermentation temperature (37°C). It implied that enzyme catalysis may play an important role in degradation of sulfoxaflor. The no‐enantioselective dissipation of sulfoxaflor was found in different Puer tea processing.

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“…That may be due to the dissipation of carbamate pesticides during the growth, processing and roasting. [22] The surveyed result is similar to that of our previous reports for tea fresh-leaf samples. [23] The data also suggest that the residues of carbamate pesticides on field-sprayed tea plants can be dissipated almost completely when good agriculture practice (GAP) is followed by tea farmers.…”

Section: Evaluation the Carbamate Pesticides In Tea Samplesupporting

confidence: 90%

Multiresidue method for high-performance liquid chromatography determination of carbamate pesticides residues in tea samples

Wu¹,

Chang

Wang

et al. 2008

Journal of Environmental Science and Health, Part B

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A multiresidue method was developed to determine 19 carbamate pesticides in tea samples. Optimizations of different parameters, such as the type of extraction solvents, clean-up cartridges, and elution solvents were carried out. The developed method used acetonitrile as extraction solvent, amino cartridge for adsorbents and acetone-n-hexane as the eluting solution. Nineteen carbamate residues were then analyzed by high-pressure liquid chromatography (HPLC) with fluorescence detector. The present results showed good linearity by correlation coefficients of more than 0.9999 for all analyses. Limits of detection and quantification varied from 0.0005-0.023 mg L(- 1), 0.008-0.077 mg L(- 1), respectively. Recoveries of sixteen carbamate pesticides ranged from 65% to 135% at the spiked level of 0.5, 1.0 and 2.0 mg L(- 1). The relative standard deviations were lower than 20% and coefficient of variations were lower than 15%. The results indicate that the proposed method provides an effective multi and trace level screening determination of carbamate pesticides residues for tea samples.

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Dissipation of carbofuran and carbaryl on Oolong tea during tea bushes, manufacturing and roasting processes

Cited by 9 publications

References 16 publications

Occurrence and Residue Pattern of Phthalate Esters in Fresh Tea Leaves and during Tea Manufacturing and Brewing

Occurrence and Residue Pattern of Phthalate Esters in Fresh Tea Leaves and during Tea Manufacturing and Brewing

Nonstereoselective dissipation of sulfoxaflor in different Puer tea processing

Multiresidue method for high-performance liquid chromatography determination of carbamate pesticides residues in tea samples

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