Composition, distribution and risk of total fluorine, extractable organofluorine and perfluorinated compounds in Chinese teas

doi:10.1016/j.foodchem.2016.09.136

	Composition, distribution and risk of total fluorine, extractable organofluorine and perfluorinated compounds in Chinese teas
	Chai, ZF; Chen, QW; Zhang, H; Zhang, RB; Chai ZF(柴之芳); Shen, JC; Luo, J
刊名	FOOD CHEMISTRY
	2017
卷号	219 页码:496-502
关键词	Beverage safety Tea Perfluorinated compounds Extractable organofluorine Total fluorine HPLC-MS/MS Cyclic neutron activation analysis China
ISSN号	0308-8146
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
内容类型	期刊论文
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.