Determination of Transfer Rates of Di-(2-ethylhexyl) phthalate during Tea Brewing by Gas Chromatography-Tandem Mass Spectrometry with Isotope Simulation Technique

doi:10.7506/spkx1002-6630-201624033

FOOD SCIENCE ›› 2016, Vol. 37 ›› Issue (24): 209-215.doi: 10.7506/spkx1002-6630-201624033

• Safety Detection • Previous Articles Next Articles

Determination of Transfer Rates of Di-(2-ethylhexyl) phthalate during Tea Brewing by Gas Chromatography-Tandem Mass Spectrometry with Isotope Simulation Technique

LIU Pingxiang, CHEN Hongping, GAO Guanwei, ZHANG Minglu, WANG Guoqing, LIU Xin

1. Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; 2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China; 3. Tea Quality and Safety and Risk Assessment (Hangzhou), Ministry of Agriculture, Hangzhou 310008, China

Online:2016-12-25 Published:2016-12-21

Abstract

Abstract: The secondary contaminant of di-(2-ethylhexyl) phthalate (DEHP) during tea infusion and sample preparation was investigated and controlled in this study. The aim of this research was to evaluate the transfer rate of DEHP during tea infusion using isotope DEHP-D4 simulation and gas chromatography-tandem mass spectrometry (GC-MS/MS). Serious secondary contaminant of DEHP could occur in the reagents and vessels used and the process of rotary evaporation, amounting to 13%–400%. Transfer rate of DEHP-D4 was found in the range of 4.5%–11.9%, which was related with tea category, brewing method and number of brewing cycles, but not with the concentration of DEHP-D4 spiked in tea. This finding is helpful for the risk assessment of DEHP and the formulation of maximum residue limit of DEHP in tea.

Key words: tea, di-(2-ethylhexyl) phthalate, isotope simulation, transfer rate, gas chromatography-tandem mass spectrometry

CLC Number:

TS201.6

LIU Pingxiang, CHEN Hongping, GAO Guanwei, ZHANG Minglu, WANG Guoqing, LIU Xin. Determination of Transfer Rates of Di-(2-ethylhexyl) phthalate during Tea Brewing by Gas Chromatography-Tandem Mass Spectrometry with Isotope Simulation Technique[J]. FOOD SCIENCE, 2016, 37(24): 209-215.

[1]	TANG Xiangyue, CHEN Ying, YU Penghui, LU Yan, GONG Yushun. Progress in Research on the Preventive Effect and Mechanism of Tea on Ultraviolet Radiation-Induced Oxidative Stress [J]. FOOD SCIENCE, 2021, 42(9): 302-311.
[2]	HE Xiaoqin, LIU Xin, LI Weizhou, ZHAO Jichun, LI Fuhua, MING Jian. Modification of Dietary Fiber from Tartary Buckwheat Bran by Steam Explosion [J]. FOOD SCIENCE, 2021, 42(9): 46-54.
[3]	DONG Ye, ZHANG Yiqi,, YAO Hongzheng, HE Guangxi, DAI Zhiyuan,. Effect of Different Pretreatments on the Free Amino Acids and Volatile Components of Bighead Carp Bone Protein Hydrolysates [J]. FOOD SCIENCE, 2021, 42(8): 179-185.
[4]	YU Penghui, HUANG Hao, ZHAO Xi, ZHONG Ni, GONG Yushun, ZHENG Hongfa. Quantification of Sweetness and Correlation with the Main Taste Compounds of Huangjincha Congou Black Tea [J]. FOOD SCIENCE, 2021, 42(8): 192-197.
[5]	LIU Panpan, ZHENG Pengcheng, GONG Ziming, CHANG Zerui, SU Fangjun, HUANG Bo, FENG Lin, GAO Shiwei, ZHENG Lin. Analysis of Aroma Characteristics and Volatile Components of Juhong Tea, Manufactured from Black Tea with Added Citrus Peel [J]. FOOD SCIENCE, 2021, 42(8): 198-205.
[6]	SUN Zongbao, Wang Tianzhen, Zou Xiaobo, LIU Yuan, Liang Liming, LI Junkui, Liu Xiaoyu. Discrimination between Raw and Restructured Beef Steak Using Hyperspectral and Ultrasound Imaging [J]. FOOD SCIENCE, 2021, 42(8): 257-263.
[7]	ZHANG Minglu, HUANG Congwei, LI Like, XIAO Yixuan, YU Haiyou, ZHAO Tairan, YIN Jie. Geographical Origin Traceability of Green Tea from Fanjing Mountain Area, Tongren, Guizhou [J]. FOOD SCIENCE, 2021, 42(8): 299-304.
[8]	ZHOU Jing, YUAN Li, GAO Ruichang. Screening of Low-temperature Protease-producing Planococcus and Its Application in Low-salt Fish Sauce Fermentation [J]. FOOD SCIENCE, 2021, 42(8): 122-128.
[9]	WANG Cuntang, GAO Zengming, JIANG Chenhao, KONG Baohua. Effect of Ethanol Extract of Tea on the Retrogradation of Waxy Corn Starch [J]. FOOD SCIENCE, 2021, 42(6): 53-60.
[10]	WU Bohua, JIANG Xuewei, ZHANG Jinyu, RUAN Zhiqiang, LIANG Shengnan, CHEN Yongfa, ZHOU Shangting. Screening and Application of Bacillus spp. Promoting Moromi Fermentation [J]. FOOD SCIENCE, 2021, 42(6): 134-141.
[11]	CHENG Chao, XIA Lanxin, DU Fenni, LI Wei, TIAN Cheng. Optimization of Solid Phase Microextraction for GC-MS Analysis of Nine Flavor Compounds in Lichuan Hong Tea and Flavor Discrimination by Partial Least Squares-Discriminant Analysis [J]. FOOD SCIENCE, 2021, 42(6): 215-222.
[12]	GUO Xun, ZENG Mingyong, DONG Shiyuan. Quality Changes of Oysters during Steaming [J]. FOOD SCIENCE, 2021, 42(5): 24-31.
[13]	GAO Haoxiang, CHEN Nan, XU Qianda, HE Qiang, ZENG Weicai. Effects of Tea Polyphenols on the Quality of Oil during Deep Frying [J]. FOOD SCIENCE, 2021, 42(4): 1-7.
[14]	LI Mingqi, HE Zhifei, LI Shaobo, LI Ranran, QU Cheng, LI Hongjun. Synergistic Effect of Calcium Chloride-Fig Protease-Kiwifruit Protease Blend as Meat Tenderizer on Myofibrillar Protein Structure of Rabbit Meat [J]. FOOD SCIENCE, 2021, 42(4): 8-14.
[15]	XU Mengyue, LI Qing, WU Hua, WAN Zhili, YANG Xiaoquan. Preparation and Structural Characterization of Tea Tree Oil Emulsion Gels Stabilized by Glycyrrhizic Acid Nanofibrils [J]. FOOD SCIENCE, 2021, 42(4): 15-22.

Determination of Transfer Rates of Di-(2-ethylhexyl) phthalate during Tea Brewing by Gas Chromatography-Tandem Mass Spectrometry with Isotope Simulation Technique

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments