Dissipation pattern and conversion of pyrrolizidine alkaloids (PAs) and pyrrolizidine alkaloid N-oxides (PANOs) during tea manufacturing and brewing

文献类型： 外文期刊

第一作者： Han, Haolei

作者： Han, Haolei;Jiang, Changling;Wang, Chen;Lu, Yuting;Wang, Ziqi;Chai, Yunfeng;Zhang, Xiangchun;Liu, Xin;Lu, Chengyin;Chen, Hongping;Han, Haolei;Jiang, Changling;Lu, Yuting;Wang, Chen;Chai, Yunfeng;Zhang, Xiangchun;Liu, Xin;Lu, Chengyin;Chen, Hongping;Wang, Ziqi

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关键词： Tea; Pyrrolizidine alkaloids; Pyrrolizidine alkaloidN-oxides; Dissipation pattern; Conversion

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 390 卷

页码：

收录情况： SCI

摘要： Pyrrolizidine alkaloids (PAs) and pyrrolizidine alkaloid N-oxides (PANOs) are toxic secondary metabolites in plants, and one kind of main exogenous pollutants of tea. Herein, the dissipation pattern and conversion behavior of PAs/PANOs were investigated during tea manufacturing and brewing using ultra high-performance liquid chromatography tandem mass spectrometry. Compared with PAs (processing factor (PF) = 0.73-1.15), PANOs had higher degradation rates (PF = 0.21-0.56) during tea manufacturing, and drying played the most important role in PANOs degradation. Moreover, PANOs were firstly discovered to be converted to corresponding PAs especially in the time-consuming (spreading of green tea manufacturing and withering of black tea manufacturing) and high-temperature tea processing (drying). Moreover, higher transfer rates of PANOs (>= 75.84%) than that of PAs (>= 56.53%) were observed during tea brewing. Due to higher toxicity of PAs than PANOs, these results are conducive to risk assessment and pollution control of PAs/PANOs in tea.

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