PMID- 26920285
OWN - NLM
STAT- MEDLINE
DCOM- 20161028
LR  - 20181202
IS  - 1873-7072 (Electronic)
IS  - 0308-8146 (Linking)
VI  - 202
DP  - 2016 Jul 1
TI  - Dissipation, transfer and safety evaluation of emamectin benzoate in tea.
PG  - 199-204
LID - S0308-8146(15)30214-4 [pii]
LID - 10.1016/j.foodchem.2015.11.069 [doi]
AB  - The dissipation and residue of emamectin benzoate in tea leaves and the residue 
      transfer from tea leaves to tea brew were investigated by modified QuEChERS 
      (quick, easy, cheap, effective, rugged and safe) combined with ultra performance 
      liquid chromatography tandem mass (UPLC-MS/MS). The average recoveries ranged 
      85.3-101.3% with relative standard deviation (RSD) less than 15%. The limits of 
      quantification (LOQ) were 0.005mgkg(-1) in tea leaves and 0.0004mgL(-1) in brew. 
      Emamectin benzoate dissipated rapidly in tea with half-life (t1/2) of 
      1.0-1.3days. The terminal residues of emamectin benzoate were less than 
      0.062mgkg(-1). The leaching rate of emamectin benzoate from freshly-made tea to 
      brew was <5%. The risk of emamectin benzoate at the recommended dosage was 
      negligible to humans depending on risk quotient (RQ) value, that was lower than 1 
      significantly. This study could provide guidance for the safe use of emamectin 
      benzoate and serve as a reference for the establishment of maximum residue limits 
      (MRLs) in China.
CI  - Copyright (c) 2016. Published by Elsevier Ltd.
FAU - Zhou, Li
AU  - Zhou L
AD  - Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 
      310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry 
      of Agricultural, Hangzhou 310008, China.
FAU - Luo, Fengjian
AU  - Luo F
AD  - Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 
      310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry 
      of Agricultural, Hangzhou 310008, China.
FAU - Zhang, Xinzhong
AU  - Zhang X
AD  - Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 
      310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry 
      of Agricultural, Hangzhou 310008, China.
FAU - Jiang, Yaping
AU  - Jiang Y
AD  - Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 
      310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry 
      of Agricultural, Hangzhou 310008, China.
FAU - Lou, Zhengyun
AU  - Lou Z
AD  - Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 
      310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry 
      of Agricultural, Hangzhou 310008, China.
FAU - Chen, Zongmao
AU  - Chen Z
AD  - Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 
      310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry 
      of Agricultural, Hangzhou 310008, China. Electronic address: zmchen2006@163.com.
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20151114
PL  - England
TA  - Food Chem
JT  - Food chemistry
JID - 7702639
RN  - 0 (Tea)
RN  - 70288-86-7 (Ivermectin)
RN  - HVM3G4A01W (emamectin benzoate)
SB  - IM
MH  - Camellia sinensis/*chemistry
MH  - China
MH  - Chromatography, Liquid
MH  - *Food Contamination
MH  - Half-Life
MH  - Ivermectin/*analogs & derivatives/analysis
MH  - Plant Leaves/*chemistry
MH  - Tandem Mass Spectrometry
MH  - Tea/*chemistry/standards
OTO - NOTNLM
OT  - Dissipation
OT  - Emamectin benzoate
OT  - Tea
OT  - Transfer
OT  - Ultra performance liquid chromatography-tandem mass spectrometry
EDAT- 2016/02/28 06:00
MHDA- 2016/11/01 06:00
CRDT- 2016/02/28 06:00
PHST- 2014/07/13 00:00 [received]
PHST- 2015/09/04 00:00 [revised]
PHST- 2015/11/13 00:00 [accepted]
PHST- 2016/02/28 06:00 [entrez]
PHST- 2016/02/28 06:00 [pubmed]
PHST- 2016/11/01 06:00 [medline]
AID - S0308-8146(15)30214-4 [pii]
AID - 10.1016/j.foodchem.2015.11.069 [doi]
PST - ppublish
SO  - Food Chem. 2016 Jul 1;202:199-204. doi: 10.1016/j.foodchem.2015.11.069. Epub 2015 
      Nov 14.