Determination of Endosulfan and Endosulfan Sulfate in Tea by ELISA

LU Xiao; REN Feng-shan; WANG Wen-bo; DU Hong-xia; LI Hui-dong; DING Rui-yan; ZHU Duan-wei; LEE Nanju A; SHEILD Ross; KENNEDY Ivan R

doi:10.13305/j.cnki.jts.2006.02.013

Journal of Tea Science >

2006 , Vol. 26 >Issue 2: 141 - 146

DOI: https://doi.org/10.13305/j.cnki.jts.2006.02.013

Determination of Endosulfan and Endosulfan Sulfate in Tea by ELISA

LU Xiao ,
REN Feng-shan ,
WANG Wen-bo ,
DU Hong-xia ,
LI Hui-dong ,
DING Rui-yan ,
ZHU Duan-wei ,
LEE Nanju A ,
SHEILD Ross ,
KENNEDY Ivan R

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1. Faculty of Natural Resources & Environment, Huazhong Agricultural University, Wuhan 430070, China;
2. Central Laboratory, Shandong Academy of Agricultural Sciences, Ji’nan 250100, China;
3. Department of Food Science & Technology, University of NSW, Sydney, NSW, 2050, Australia;
4. Agrisearch Analytical, Sydney, NSW, 2039, Australia;
5. Faculty of Agriculture, Food and Natural Resources, University of Sydney, Sydney, NSW, 2006, Australia

Received date: 2005-12-12

Revised date: 2006-01-12

Online published: 2019-09-10

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Abstract

A rapid method based on Enzyme-linked immunosorbent assay (ELISA) was developed for determination of endosulfan isomers and endosulfan sulfate in commercial black and green tea. The average recoveries obtained from crude extracts ranged from 86.6% to 91.1%, which from purified extracts ranged from 68.7% to 123%. The liner range of the standard curve was from 1βµg/L to 10βµg/L. The detection limit of crude extract was 2βmg/kg and the purified was 0.06βmg/kg. This study showed a validation of endosulfan analyzed in tea by ELISA and GC-MS at different levels and proved that ELISA is a quick, low cost and practical technique for monitoring pesticides in tea.

Key words： endosulfan; ELISA; tea; GC/MS

Cite this article

LU Xiao , REN Feng-shan , WANG Wen-bo , DU Hong-xia , LI Hui-dong , DING Rui-yan , ZHU Duan-wei , LEE Nanju A , SHEILD Ross , KENNEDY Ivan R . Determination of Endosulfan and Endosulfan Sulfate in Tea by ELISA[J]. Journal of Tea Science, 2006 , 26(2) : 141 -146 . DOI: 10.13305/j.cnki.jts.2006.02.013

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