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 | Chai, ZF ; Chen, QW; Zhang, H; Zhang, RB; Chai ZF(柴之芳); Shen, JC; Luo, J
|
| 刊名 | FOOD CHEMISTRY
 |
| 出版日期 | 2017 |
| 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 |
| 文献子类 | Article |
| 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. |
| 电子版国际标准刊号 | 1873-7072 |
| WOS关键词 | SPATIAL-DISTRIBUTION ; PLANT UPTAKE ; SOIL ; FLUOROCHEMICALS ; EXPOSURE ; WATER ; RIVER |
| WOS研究方向 | Chemistry ; Food Science & Technology ; Nutrition & Dietetics |
| 语种 | 英语 |
| WOS记录号 | WOS:000386984100062 |
| 源URL | [http://ir.ihep.ac.cn/handle/311005/285113]  |
| 专题 | 高能物理研究所_多学科研究中心 |
| 作者单位 | 中国科学院高能物理研究所 |
| 推荐引用方式 GB/T 7714 | Chai, ZF,Chen, QW,Zhang, H,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 | Chai, ZF.,Chen, QW.,Zhang, H.,Zhang, RB.,柴之芳.,...&Luo, J.(2017).Composition, distribution and risk of total fluorine, extractable organofluorine and perfluorinated compounds in Chinese teas.FOOD CHEMISTRY,219,496-502. |
| MLA | Chai, ZF,et al."Composition, distribution and risk of total fluorine, extractable organofluorine and perfluorinated compounds in Chinese teas".FOOD CHEMISTRY 219(2017):496-502. |
入库方式： OAI收割
来源：高能物理研究所
浏览0
下载0
收藏0
其他版本
除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。