Rinsing Tea before Brewing Decreases Pesticide Residues in Tea Infusion
 
作者: 文章来源: 点击数: 更新日期:2019-06-14
 Title

Rinsing Tea before Brewing Decreases Pesticide Residues in Tea Infusion

Authors

Wanjun Gao,  Min Yan,  Yu Xiao,  Yaning Lv,  Chuanyi Peng,  Xiaochun Wan*,  Ruyan Hou*

Journal

Journal of Agricultural and Food Chemistry

DOI

10.1021/acs.jafc.8b04908

Abstract

Rinsing dried tea leaves before brewing is a traditional way of preparing rolled oolong tea in China. This study analyzes how rinsing green, black, and oolong tea before brewing affects the levels of pesticide residues in the tea infusion. Eight representative insecticides of different polarities were tracked, namely, three neonicotinoids (acetamiprid, imidacloprid, and thiamethoxam), two organophosphates (dimethoate and malathion), and three pyrethroids (bifenthrin, β-cypermethrin, and fenvalerate). The results showed that the eight pesticides transferred into the rinse water at rates between 0.2 and 24% after 5,10, 20, or 30 s. Rinsing tea before brewing reduced the pesticide risk levels by 559% in the tea infusion. Five functional components, such as epigallocatechin gallate and caffeine, were reduced by 011% in the tea infusion. The results can be used to develop an effective method of rinsing tea before brewing that reduces pesticide exposure risks.




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