Degradation pattern of gibberellic acid during the whole process of tea production

详细信息    查看全文

• 作者：Hongping Chen^a ; ^b ; ^{thean27@mail.tricaas.com} ; Xin Liu^a ; ^b ; Dan Yang^a ; Peng Yin^a
• 关键词：Gibberellic acid ; Ultra-performance liquid chromatography tandem mass ; Tea ; Dissipation ; Residue
• 刊名：Food Chemistry
• 出版年：2013
• 出版时间：1 June, 2013
• 年：2013
• 卷：138
• 期：2-3
• 页码：976-981
• 全文大小：278 K

文摘

The residues of gibberellic acid (GA₃) in tea shoots, made tea, and tea infusion were determined by ultra-performance liquid chromatography tandem mass (UPLC-MS/MS) to study its degradation pattern during tea planting, processing, and brewing. The dissipation rate of GA₃ was described using first-order kinetics. Its half-life ranged from 1.67 to 2.01 days in tea shoots. Degradation and concentration during green tea processing had equally important functions on GA₃ residues in product intermediates and made tea. Except for water content, little GA₃ residue difference was found in tea shoots and made tea. GA₃ dissipated rapidly in the baking stage during processing. The transfer coefficient of GA₃ residues from made tea to infusion was from 26.23 % to 54.55 % . GA₃ extraction efficiency varied with different infusion times and concentrations of GA₃ in made tea. This research revealed that GA₃ may be safe when applied in tea gardens at suitable doses and picking intervals.