Transfer of pesticide residue during tea brewing: Understanding the effects of pesticide's physico-chemical parameters on its transfer behavior

文献类型： 外文期刊

第一作者： Wang, Xinru

作者： Wang, Xinru;Zhou, Li;Zhang, Xinzhong;Luo, Fengjian;Chen, Zongmao;Wang, Xinru;Zhou, Li;Chen, Zongmao

作者机构：

关键词： Tea; Brewing; Transfer; Pesticides; Model; Prediction

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2019 年 121 卷

页码：

收录情况： SCI

摘要： The percent transfer of pesticide residue from tea to infusion is an important factor that should be taken into consideration for setting realistic Maximum Residue Levels (MRLs) and risk assessment, as infusion prepared from dry tea is generally consumed, rather than the dry tea. The aim of this study is to investigate the inherent regularity of pesticides' transfer behavior, and to understand the effects of pesticide's physico-chemical parameters on its transfer behavior. A series of field trials, manufacturing and brewing experiments of 42 pesticides were conducted. Results indicated that transfer potential of a pesticide is related to its physical chemical properties but not much to its type. Regression of transfer rate (TR) prediction model was logTR = 1.242 + 0.306log(Ws) (R-2 = 0.893). Thus, water solubility (Ws) can be used to predict the drinking safety of pesticides potentially introduced into tea plantation. Furthermore, as a case study on tea, this approach could also provide references for other beverage crops.

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