Dissipation dynamics of methomyl, phoxim, and pymetrozine during mulberry (Morus alba L.) leaves harvest, tea processing and brewing

文献类型： 外文期刊

第一作者： Qi, Peipei

作者： Qi, Peipei;Li, Qingsheng;Wang, Jiao;Liu, Zhenzhen;Wang, Zhiwei;Di, Shanshan;Zhao, Huiyu;Wang, Xinquan;Qi, Peipei;Li, Qingsheng;Wang, Jiao;Liu, Zhenzhen;Wang, Zhiwei;Di, Shanshan;Zhao, Huiyu;Wang, Xinquan;Ren, Xiaorong;Zhang, Chenghui;Qi, Peipei;Wang, Zhiwei;Di, Shanshan;Zhao, Huiyu;Wang, Xinquan

作者机构：

关键词： Mulberry leaf tea; Pesticide residue; Dissipation dynamics; Risk assessment

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 480 卷

页码：

收录情况： SCI

摘要： Mulberry leaf tea is known for its health benefits; however, concerns remain about pesticide residues during harvest, processing, and brewing. The dissipation dynamics of methomyl, phoxim, and pymetrozine were systematically investigated in this study. In fresh leaves, their half-lives ranged from 1.1 to 2.3 days, with dissipation rates of 64.6-87.8 % within three days. During tea processing, dissipation rates in black and green tea ranged from 46.3 % to 78.9 %, influenced by the initial pesticide levels and processing conditions. The dissipation of pesticides was significantly influenced by drying and spreading/withering. During brewing, pesticide leaching was closely related to water solubility, with 33.8-76.9 % of methomyl and pymetrozine transferring to the infusion, compared to just 0.32-3.2 % for the less water-soluble phoxim. Overall, at least 85 % of the pesticides dissipated across harvest, processing, and brewing, suggesting negligible health risks based on risk quotient assessment.

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