title: [Residual pesticide concentrations after processing various types of tea and tea infusions].
abstract: The effects of processing to produce various types of tea or infusion on the levels of pesticide residues in tea were investigated for three insecticides (chlorfenapyr, pyrimiphos-methyl, and clothianidin). Tea plants were sprayed with one of the three pesticides and cultivated under cover. The levels of pesticide residues in tea decreased after processing according to the time and temperature of heating, as well as fermentation. Although significant differences were not observed among the three pesticides in the ratio of decreased of pesticide concentration after processing to green tea, clothianidin, which is a neonicotinoid insecticide and has a lower log Pow value, tended to be transferred more than the other two insecticides into infusions. However, no significant difference in the ratios of clothianidin transferred to infusions was observed among green tea with three different leaf sizes.
authors.affiliation: Division of Life Science, Saitama City Institute of Health Science and Research.
authors.forename: Takahide
authors.initials: T
authors.lastname: Kondo
authors.forename: Ayaka
authors.initials: A
authors.lastname: Watanabe
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Shitara
authors.forename: Yasuo
authors.initials: Y
authors.lastname: Kaburagi
authors.forename: Masahisa
authors.initials: M
authors.lastname: Shibata
authors.forename: Noriko
authors.initials: N
authors.lastname: Kanda
authors.forename: Chieko
authors.initials: C
authors.lastname: Kurokawa
authors.forename: Yutaka
authors.initials: Y
authors.lastname: Inoue
authors.forename: Motonobu
authors.initials: M
authors.lastname: Miyazaki
authors.forename: Masayuki
authors.initials: M
authors.lastname: Togawa
authors.forename: Akihito
authors.initials: A
authors.lastname: Ozawa
authors.forename: Toru
authors.initials: T
authors.lastname: Uchiyama
authors.forename: Yutaka
authors.initials: Y
authors.lastname: Koizumi
authors.forename: Yoriyuki
authors.initials: Y
authors.lastname: Nakamura
authors.forename: Shuichi
authors.initials: S
authors.lastname: Masuda
authors.forename: Tamio
authors.initials: T
authors.lastname: Maitani
mesh_terms: D028241:Camellia sinensis / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D005285:Fermentation; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling; D006146:Guanidines / Q000032:analysis*; D000073943:Neonicotinoids; D009946:Organothiophosphorus Compounds / Q000032:analysis*; D010573:Pesticide Residues / Q000032:analysis*; D011722:Pyrethrins / Q000032:analysis*; D053719:Tandem Mass Spectrometry; D013662:Tea / Q000737:chemistry*; D013696:Temperature; D013844:Thiazoles / Q000032:analysis*; D013995:Time
chemical_list: D006146:Guanidines; D000073943:Neonicotinoids; D009946:Organothiophosphorus Compounds; D010573:Pesticide Residues; D011722:Pyrethrins; D013662:Tea; D013844:Thiazoles; C014153:pirimiphos methyl; C480342:clothianidin; C436643:chlorfenapyr