Composition, distribution and risk of total fluorine, extractable organofluorine and perfluorinated compounds in chinese teas
文献类型：期刊论文
| 作者 | Zhang, Ruobing1,2; Zhang, Hong1; Chen, Qingwu1; Luo, Ji3; Chai, Zhifang4; Shen, Jincan5 |
| 刊名 | Food chemistry
 |
| 出版日期 | 2017-03-15 |
| 卷号 | 219页码:496-502 |
| ISSN号 | 0308-8146 |
| 关键词 | Beverage safety Tea Perfluorinated compounds Extractable organofluorine Total fluorine Hplc-ms/ms Cyclic neutron activation analysis China |
| DOI | 10.1016/j.foodchem.2016.09.136 |
| 通讯作者 | Zhang, hong(zhangh@szu.edu.cn) |
| 英文摘要 | To explore the residual characteristics of fluorine and perfluorinated compounds (pfcs) in tea, the total fluorine (tf), extractable organofluorine (eof) and pfcs in 19 chinese commercial teas of five categories were measured using cyclic neutron activation analysis combined with hplc-ms/ms. the results showed that fluorine mainly existed as inorganic fluorine in teas, and identified fluorine (epfcs quantified as f) only accounted for 0.023-0.41% of sigma of, indicating that most eof in tea were still unknown. 50-99% of sigma pfcs in tea were short-chain (c <= 6), while perfluorooctanoic acid was the typical pfcs residual species. less fermented teas contained significantly higher pfcs (mean, 20 ng/g) than more fermented teas (3.0 ng/g, p < 0.01), suggesting that microbe may degrade pfcs during fermentation. the highest tf content was discovered in hubei brick tea, which poses risk of fluorosis, whereas pfcs residues in teas caused no immediate harm. (c) 2016 elsevier ltd. all rights reserved. |
| WOS关键词 | SPATIAL-DISTRIBUTION ; PLANT UPTAKE ; SOIL ; FLUOROCHEMICALS ; EXPOSURE ; WATER ; RIVER |
| WOS研究方向 | Chemistry ; Food Science & Technology ; Nutrition & Dietetics |
| WOS类目 | Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics |
| 语种 | 英语 |
| 出版者 | ELSEVIER SCI LTD |
| WOS记录号 | WOS:000386984100062 |
| URI标识 | http://www.irgrid.ac.cn/handle/1471x/2176645 |
| 专题 | 高能物理研究所 |
| 通讯作者 | Zhang, Hong |
| 作者单位 | 1.Shenzhen Univ, Coll Phys & Energy, Shenzhen 518060, Peoples R China 2.Brandeis Univ, Waltham, MA 02453 USA 3.Dalian Univ, Coll Phys & Technol, Dalian 116622, Peoples R China 4.Chinese Acad Sci, Inst High Energy Phys, Beijing 100049, Peoples R China 5.Food Inspect Ctr Shenzhen Entry Exit Inspect & Qu, Shenzhen 518045, Peoples R China |
| 推荐引用方式 GB/T 7714 | Zhang, Ruobing,Zhang, Hong,Chen, Qingwu,et al. Composition, distribution and risk of total fluorine, extractable organofluorine and perfluorinated compounds in chinese teas[J]. Food chemistry,2017,219:496-502. |
| APA | Zhang, Ruobing,Zhang, Hong,Chen, Qingwu,Luo, Ji,Chai, Zhifang,&Shen, Jincan.(2017).Composition, distribution and risk of total fluorine, extractable organofluorine and perfluorinated compounds in chinese teas.Food chemistry,219,496-502. |
| MLA | Zhang, Ruobing,et al."Composition, distribution and risk of total fluorine, extractable organofluorine and perfluorinated compounds in chinese teas".Food chemistry 219(2017):496-502. |
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来源：高能物理研究所
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