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Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2017 Jun;34(6):990-999. doi: 10.1080/19440049.2017.1316873. Epub 2017 May 22.

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

Gao G1,2, Chen H1,3, Liu P1,2, Hao Z1,3, Ma G1,3, Chai Y1,3, Wang C1,3, Lu C1,3.

Author information

1
a Chinese Academy of Agricultural Sciences , Tea Research Institute , Hangzhou , China.
2
b Graduate School of Chinese Academy of Agricultural Sciences , Beijing , China.
3
c Key Laboratory of Tea Quality and safety & Risk Assessment, Ministry of Agriculture , Hangzhou , China.

Abstract

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.

KEYWORDS:

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

PMID:
28532335
DOI:
10.1080/19440049.2017.1316873
[Indexed for MEDLINE]

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