Concentrations, generation and risk characterization of phthalimide in tea-derived from folpet or not?

文献类型： 外文期刊

第一作者： Sun, Hezhi

作者： Sun, Hezhi;Zhang, Xinzhong;Zuo, Wenjing;Dai, Zhongyang;Zhou, Li;Luo, Fengjian;Yang, Mei;Wang, Xinru;Lou, Zhengyun;Chen, Zongmao;Chen, Zongmao

作者机构：

关键词： Folpet; Phthalimide; Tea; Manufacturing process; Generation; Risk assessment

期刊名称：SCIENCE OF THE TOTAL ENVIRONMENT （ 影响因子：10.753； 五年影响因子：10.237 ）

ISSN： 0048-9697

年卷期： 2022 年 852 卷

页码：

收录情况： SCI

摘要： The fungicide folpet is rapidly degraded into phthalimide (PI) during both thermal processing and analytical proce-dures in sample preparation; thus, its residue definition has been modified into the sum of itself and PI. Tea is one of the world's most popular nonalcoholic beverages, where folpet is not listed as an applicable pesticide. To demon-strate how serious false-positives and overestimation in dietary risk are caused by the application of a new residue def-inition, the residue pattern of PI in made tea and processed tea leaves, along with its transfer rate during tea brewing and corresponding dietary risk, were investigated in the present study. The results revealed that PI residue in tea ranged from < 10 mu g/kg to 180 mu g/kg with a median value of 10 mu g/kg, 7.3 % of which was over the maximum residue limit established by EU (100 mu g/kg, expressed as folpet). The PI residue in green tea was obviously higher than that in black, dark and oolong tea. Simulated heating experiments revealed that PI can arise from improper heating of folpet-free fresh tea leaves, and thus green tea bears a higher risk for its manufacturing employing a comparatively higher temperature. The transfer rate of PI during tea brewing was 104 +/- 14 %. Nevertheless, the risk of PI through drinking tea was negligible to humans depending on the risk quotient (RQ) value, which was significantly lower than 1.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序