茶叶中农药残留及其通过茶汤进入人体量的估算(英文)

Pesticide Residues in Tea and Their Intake Assessment Using Brew Factor

茶是世界上最普及的饮料。茶树由于受到大量病虫危害而需要施用许多农药。鉴于公众对食品安全性关注度的日益提高,本文对红茶中7种农药的残留量及其通过泡茶进入茶汤的残留量进行了研究。红茶中的农药残留量为0.18~1.90 mg/kg,其中只有一部分能进入茶汤而被人体摄入。将茶叶冲泡因素考虑在内,通过饮茶进入人体的农药残留量只有印度人每日允许摄入量的0.1%。这种考虑冲泡因素的综合评估方法将有利于制定切合实际的茶叶中最大农药残留限量标准。

Tea,the most popular beverage in the world,is produced from processed leaves of the plant Camellia sinensis.The tea plantations suffer from a large number of pests necessitating use of pesticides.In view of growing concerns for food safety,terminal residues of seven pesticides in processed black tea and their transfer into tea brew was studied.The residues of the pesticides in black tea ranged from 0.18 to 1.90 mg/kg.Only a portion of these residues were transferred into tea brew,the form consumed.The actual intakes of residues through tea consumption,determined by incorporating a new parameter termed ＂brew factor＂ in the conventional estimates,were only up to 0.1% of the acceptable daily intakes for an average Indian.The compound specific brew factor improves risk assessment and will enable setting realistic maximum residue limits for pesticides in tea.