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Enantioselective Residue Dissipation of Oxathiapiprolin during Tea Growing, Processing, and Brewing

文献类型： 外文期刊

作者： Wang, Min 1 ; Li, Yanjie 3 ; Wang, Xinru 1 ; Wang, Zihan 1 ; Luo, Fengjian 1 ; Zhou, Li 1 ; Chen, Zongmao 1 ; Li, Hongxia 1 ; Zhang, Xinzhong 1 ;

作者机构： 1.Chinese Acad Agr Sci, Res Ctr Qual Safety Agr Prod, Tea Res Inst, Hangzhou 310008, Peoples R China

2.Tianjin Agr Univ, Coll Hort & Landscape, Tianjin 300384, Peoples R China

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

4.Minist Agr & Rural Affairs, Key Lab Tea Qual & Safety Control, Hangzhou 310008, Peoples R China

5.Chinese Acad Agr Sci, Grad Sch, Beijing 100081, Peoples R China

关键词： tea; enantioselective dissipation; oxathiapiprolin; processing; UHPLC-MS/MS

期刊名称：ACS AGRICULTURAL SCIENCE & TECHNOLOGY （ 影响因子：2.5； 五年影响因子：2.5 ）

ISSN：

年卷期： 2022 年 2 卷 5 期

页码：

收录情况： SCI

摘要： The enantioselective residue dissipation of oxathiapiprolin during tea growing, processing, and brewing was first investigated by chiral UHPLC-MS/MS using a chiral Lux Cellulose-3 column with methanol and 5 mmol/L ammonium acetate in water as the mobile phases. The limits of quantification for both (-)-oxathiapiprolin and (+)-oxathiapiprolin were 0.001 mg/kg in fresh tea leaves, 0.0025 mg/kg in green tea and black tea, and 0.00025 mg/L in tea infusion. The dissipation half-lives of (-)-oxathiapiprolin and (+)-oxathiapiprolin in fresh tea leaves were 1.36 and 1.35 days during the field trial, respectively. The enantiomeric fractions (EFs) of oxathiapiprolin were 0.478-0.519 throughout the tea growth period. The fresh tea leaves picked on different days that were processed into green tea showed total processing factors (PFs) of 2.30-3.58 and 3.00-3.43 for (-)-oxathiapiprolin and (+)-oxathiapiprolin, whereas for black tea, the total PFs were 2.30-4.40 and 2.75-4.82, respectively. Tea processing accelerated the degradation of oxathiapiprolin, and enantioselectivity was observed between the two enantiomers. The EFs of oxathiapiprolin enantiomers ranged from 0.468 to 0.542 during the green tea processing and from 0.483 to 0.555 during the black tea processing. The total leaching rates (LRs) of (-)-oxathiapiprolin and (+)-oxathiapiprolin during black tea brewing were 35.6-55.7% and 36.1-54.2% with EFs ranging from 0.494 to 0.520, and the total LRs during green tea brewing were 51.4-65.6% and 54.4-64.5% with EFs ranging from 0.483 to 0.519. The LRs of oxathiapiprolin in green tea were significantly higher than those in black tea. The potential dietary intake risk of both (-)-oxathiapiprolin and (+)-oxathiapiprolin residues from tea consumption is negligible for human health.

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