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Dissipation of carbofuran and carbaryl on Oolong tea during tea bushes, manufacturing and roasting processes.

Authors
  • Wu, Chia-Chang
  • Chu, Chun
  • Wang, Yei-Shung
  • Lur, Huu-Sheng
Type
Published Article
Journal
Journal of environmental science and health. Part. B, Pesticides, food contaminants, and agricultural wastes
Publication Date
Aug 01, 2007
Volume
42
Issue
6
Pages
669–675
Identifiers
PMID: 17701703
Source
Medline
License
Unknown

Abstract

Carbofuran (2,3-dihydro-2,2-dimethyl-7-benzofuranol-N-methylcarbamate) and carbaryl (1-naphthyl-N-methylcarbamate) are insecticides widely used in tea plantations. The objective of the present study was to evaluate the dissipation of carbofuran and carbaryl during the growth periods of Oolong tea, processing and roasting. Analysis of the residual insecticides was carried out using high-pressure liquid chromatography with a post-column fluorescence detector. Results showed that in the tea field carbofuran dissipated faster then carbaryl. Manufacturing processes of Oolong tea further reduced the carbofuran and carbaryl contents. The persistence of carbofuran and carbaryl was decreased with increasing roasting temperature. From the results, we conclude that the presence of carbofuran and carbaryl in tea can be reduced by proper field management, manufacturing and roasting processes.

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