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Journal of Tea Science ›› 2007, Vol. 27 ›› Issue (2): 167-171.doi: 10.13305/j.cnki.jts.2007.02.013

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Effects of Scenting Technique on the Transferring of Pesticide Residue in Jasmine Tea

SI Hui-qing, PANG Xiao-li*, JI Dang-ling   

  1. Collage of Food Science and Technology,Southwest University, Chongqing Beibei 400716, China
  • Received:2006-07-10 Revised:2007-02-06 Online:2007-06-25 Published:2019-09-11

Abstract: :In this paper,methamidophos and fenvalerate were selected,which represent water-soluble pesticide and fat-soluble pesticide respectively, and sprayed in the proportion of 1β000 and 800 in jasmine garden. The fresh jasmine flower was pluched and processed for jasmine tea. The pesticide residue in jasmine flower and jasmine tea were determined respectively. Results indicated that the pesticide residues of the fresh jasmine flower can transfer into jasmine tea through manufacturing process. The water content of refined tea is the critical factor in the transferring of water-soluble pesticide (methamidophos), while the jasmine flower amount is the critical factor in the transferring of fat-soluble pesticide (fenvalerate).

Key words: scenting technique, jasmine tea, pesticide residue

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