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Comparison of the relative dissipation rates of endosulfan pesticide residues between oolong and green tea.

Xia H, Ma X, Tu Y

College of Food Science, Biotechnology & Environmental Engineering, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China.

The dissipation behaviour of endosulfan in dry made-tea leaves of oolong and green tea was compared to establish whether there was any difference in dissipation rates between the two teas. The dissipation of endosulfan in oolong and green tea corresponded with a first-order kinetics curve. The average half-life of endosulfan (n = 12) was 1.60 +/- 0.44 days in green tea and 2.01 +/- 0.55 days in oolong tea, showing a statistically significant difference, and indicating that the dissipation of the pesticide was significantly slower in oolong tea than that in green tea. Although the initial levels of residual endosulfan were lower in oolong tea, due to the slower dissipation rate, the residues 5-7 days after application were higher in oolong than in green tea. It is suggested that the minimum interval between endosulfan application and tea leaf harvesting is 7 days for green tea and 10 days for oolong tea in the case where the maximum residue limit of endosulfan in made-tea is fixed as 10 mg kg(-1).

Published 30 November 2007 in Food Addit Contam, 25(1): 70-5.
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