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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

作者: Qi, Peipei 1 ; Li, Qingsheng 1 ; Wang, Jiao 1 ; Ren, Xiaorong 3 ; Liu, Zhenzhen 1 ; Wang, Zhiwei 1 ; Di, Shanshan 1 ; Zhao, Huiyu 1 ; Zhang, Chenghui 3 ; Wang, Xinquan 1 ;

作者机构: 1.Zhejiang Acad Agr Sci, State Key Lab Agr Prod Safety, Hangzhou 310021, Peoples R China

2.Zhejiang Acad Agr Sci, Inst Agroprod Safety & Nutr, Hangzhou 310021, Peoples R China

3.Hainan Univ, Coll Food Sci & Engn, Haikou, Peoples R China

4.Agr Minist, Key Lab Pesticide Residue Detect, Hangzhou 310021, Peoples R China

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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