Residue Pattern of Polycyclic Aromatic Hydrocarbons in Tea Leaves during Green Tea Manufacturing Process

GAO Guanwei; CHEN Hongping; LIU Pingxiang; MA Guicen; HAO Zhenxia; WANG Chen; CHAI Yunfeng; LU Chengyin

PDF(567 KB)

Journal of Tea Science ›› 2017, Vol. 37 ›› Issue (2) : 191-200.

Residue Pattern of Polycyclic Aromatic Hydrocarbons in Tea Leaves during Green Tea Manufacturing Process

GAO Guanwei^1,2, CHEN Hongping¹, LIU Pingxiang^1,2, MA Guicen¹, HAO Zhenxia¹, WANG Chen¹, CHAI Yunfeng¹, LU Chengyin^1,*

Author information +

History +

Abstract

Residues of polycyclic aromatic hydrocarbons (PAHs) in fresh tea leaves and green tea during manufacturing process were determined by gas chromatography-tandem mass spectrometry. Results showed that considerable variations of PAHs were identified in tea samples (a bud and two leaves) from different locations, indicating the contamination levels in the tea producing areas might significantly affect PAH residues in fresh tea leaves. The variations of PAHs contents in tea buds, tender leaves and mature leaves were 40.5-52.8βμg·kg^-1, 50.0-67.4βμg·kg^-1 and 91.5-97.6βμg·kg^-1, respectively. The order of PAHs contents follows as mature leaves>tender leaves>tea buds. Vehicle exhaust was hypothesized to have a direct effect on PAH residues in tea buds and tender leaves, as their levels were extremely high within 50βm around the roads. During the green tea manufacturing process, evaporation of moisture and PAHs by electric heating were the key factors affecting PAHs residues, which increased from 61.0βμg·kg^-1 to 166.1βμg·kg^-1 in tea samples. Moreover, PAH residues might evaporate during the spreading and drying processes, which decreased from 292.0βμg·kg^-1 to 171.9βμg·kg^-1.

Key words

fresh leaves / green tea manufacture / polycyclic aromatic hydrocarbons / residue level / vehicle exhaust

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

GAO Guanwei, CHEN Hongping, LIU Pingxiang, MA Guicen, HAO Zhenxia, WANG Chen, CHAI Yunfeng, LU Chengyin. Residue Pattern of Polycyclic Aromatic Hydrocarbons in Tea Leaves during Green Tea Manufacturing Process[J]. Journal of Tea Science. 2017, 37(2): 191-200

References

[1] Keyte I J, Harrison R M, Lammel G.Chemical reactivity and long-range transport potential of polycyclic aromatic hydrocarbons—a review[J]. Cheminform. 2013, 42(24): 9333-9391.
[2] Yebra-Pimentel I, Fernandez-Gonzalez R, Martinez-Carballo E, et al.A critical review about the health risk assessment of PAHs and their metabolites in foods[J]. Critical reviews in food science and nutrition, 2015, 55(10): 1383-1405.
[3] Zelinkova Z, Wenzl T.The occurrence of 16 EPA PAHs in food —a review[J]. Polycyclic Aromatic Compounds, 2015, 35: 248-284.
[4] 高贯威, 陈红平, 刘平香, 等. 茶叶中多环芳烃污染水平及来源研究进展[J]. 热带作物学报, 2016, 37(10): 2032-2042.
[5] Grover I S, Singh S, Pal B.Priority PAHs in orthodox black tea during manufacturing process[J]. Environmental Monitoring and Assessment, 2013, 185(8): 6291-6294.
[6] Lin D, Zhu L.Polycyclic aromatic hydrocarbons: pollution and source analysis of a black tea[J]. Journal of Agricultural and Food Chemistry, 2004, 52(26): 8268-8271.
[7] 胡琳玲, 刘遵莹, 刘秋玲, 等. 茶鲜叶中多环芳烃类化合物的分布特性研究[J]. 茶叶科学, 2014, 34(6): 565-571.
[8] Chen H, Gao G, Liu P, et al.Determination of 16 polycyclic aromatic hydrocarbons in tea by simultaneous dispersive solid-phase extraction and liquid-liquid extraction coupled with gas chromatography-tandem mass spectrometry[J]. Food Analytical Methods, 2016, 9(8): 2374-2384.
[9] Zhang Y, Tao S.Global atmospheric emission inventory of polycyclic aromatic hydrocarbons (PAHs) for 2004[J]. Atmospheric Environment, 2009, 43(4): 812-819.
[10] Lin D, Zhu L, He W, et al.Tea plant uptake and translocation of polycyclic aromatic hydrocarbons from water and around air[J]. Journal of Agricultural and Food Chemistry, 2006, 54(10): 3658-3662.
[11] 林道辉, 朱利中. 交通道路旁茶园多环芳烃的污染特征[J]. 中国环境科学, 2008, 28(7): 577-581.
[12] 石元值, 马立峰, 韩文炎, 等. 汽车尾气对茶园土壤和茶叶中铅、铜、镉元素含量的影响[J]. 茶叶, 2001, 27(4): 21-24.
[13] Paramasivam M, Chandrasekaran S.Persistence behaviour of deltamethrin on tea and its transfer from processed tea to infusion[J]. Chemosphere, 2014, 111: 291-295.
[14] Chen H, Pan M, Pan R, et al.Transfer rates of 19 typical pesticides and the relationship with their physicochemical property[J]. Journal of Agricultural and Food Chemistry, 2015, 63(2): 723-730.
[15] Tewary D K, Kumar V, Ravindranath S D, et al.Dissipation behavior of bifenthrin residues in tea and its brew[J]. Food Control, 2005, 16(3): 231-237.
[16] Hou R Y, Hu J F, Qian X S, et al.Comparison of the dissipation behaviour of three neonicotinoid insecticides in tea[J]. Food Additives and Contaminants Part A, 2013, 30(10): 1761-1769.
[17] Satheshkumar A, Senthurpandian V K, Shanmugaselvan V A.Dissipation kinetics of bifenazate in tea under tropical conditions[J]. Food Chemistry, 2014, 145(7): 1092-1096.
[18] Gupta M, Shanker A.Fate of imidacloprid and acetamiprid residues during black tea manufacture and transfer into tea infusion[J]. Food Additives and Contaminants Part A, 2009, 26(2): 157-163.
[19] Karthika C, Muraleedharan N.Influence of manufacturing process on the residues of certain fungicides used on tea[J]. Toxicological and Environmental Chemistry, 2010, 92(7): 1249-1257.
[20] Mackay D, Shiu W Y.Aqueous solubility of polynuclear aromatic hydrocarbons[J]. Chemical Engineering and Applied Chemistry and Institute for Environmental Studies, 1997, 4(4): 399-402.