文献类型: 外文期刊
第一作者: Chen, Hongping
作者: Chen, Hongping;Liu, Xin;Yang, Dan;Yin, Peng;Chen, Hongping;Liu, Xin
作者机构:
关键词: gibberellic acid;ultra-performance liquid chromatography tandem mass;tea;dissipation;residue
期刊名称:FOOD CHEMISTRY ( 影响因子:7.514; 五年影响因子:7.516 )
ISSN:
年卷期:
页码:
收录情况: SCI
摘要: The residues of gibberellic acid (GA_3) in tea shoots, made tea, and tea infusion were determined by ultra-performance liquid chromatography tandem mass (UPLC-MS/MS) to study its degradation pattern during tea planting, processing, and brewing. The dissipation rate of GA_3 was described using first-order kinetics. Its half-life ranged from 1.67 to 2.01 days in tea shoots. Degradation and concentration during green tea processing had equally important functions on GA_3 residues in product intermediates and made tea. Except for water content, little GA_3 residue difference was found in tea shoots and made tea. GA_3 dissipated rapidly in the baking stage during processing. The transfer coefficient of GA_3 residues from made tea to infusion was from 26.23% to 54.55%. GA_3 extraction efficiency varied with different infusion times and concentrations of GA_3 in made tea. This research revealed that GA_3 may be safe when applied in tea gardens at suitable doses and picking intervals.
分类号: TS2
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