Residual pesticide concentrations in tea after processing to various types of tea and in tea infusions

Journal of the Food Hygienic Society of Japan

Volumn 54, Issue 4, 2013, Pages 259-265

  Kondo, Takahide ^a   Watanabe, Ayaka ^a   Shitara, Hiroshi ^a   Kaburagi, Yasuo ^a   Shibata, Masahisa ^a   Kanda, Noriko ^a   Kurokawa, Chieko ^a   Inoue, Yutaka ^a   Miyazaki, Motonobu ^a   Togawa, Masayuki ^b   Ozawa, Akihito ^b   Uchiyama, Toru ^b   Koizumi, Yutaka ^b   Nakamura, Yoriyuki ^b   Masuda, Shuichi ^c   Maitani, Tamio ^c  

^a Saitama City Institute of Health Science and Research   (Japan)

^b Tea Reserch Center   (Japan)

^c UNIVERSITY OF SHIZUOKA   (Japan)

Author keywords

Chlorfenapyr; Clothianidin; Octanol water partition coefficient (log Pow); Pesticide residue; Processed tea; Pyrimiphos methyl; Raw tea leaves; Tea infusion

Indexed keywords

((E) 1 (2 CHLORO 1,3 THIAZOL 5 YLMETHYL) 3 METHYL 2 NITROGUANIDINE); ((E)-1-(2-CHLORO-1,3-THIAZOL-5-YLMETHYL)-3-METHYL-2-NITROGUANIDINE); CHLORFENAPYR; GUANIDINE DERIVATIVE; PESTICIDE RESIDUE; PHOSPHOROTHIOIC ACID DERIVATIVE; PIRIMIPHOS METHYL; PYRETHROID; THIAZOLE DERIVATIVE;

ARTICLE; CAMELLIA SINENSIS; CHEMISTRY; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; TANDEM MASS SPECTROMETRY; TEA; TEMPERATURE; TIME;

CAMELLIA SINENSIS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; GUANIDINES; ORGANOTHIOPHOSPHORUS COMPOUNDS; PESTICIDE RESIDUES; PYRETHRINS; TANDEM MASS SPECTROMETRY; TEA; TEMPERATURE; THIAZOLES; TIME;

EID: 84884320280     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.54.259     Document Type: Article

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