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Method for reducing imidacloprid residue in tea drinks

A technology for tea beverages and imidacloprid, applied in the field of reducing imidacloprid residues in tea beverages, achieving high practical application and promotion value, improving quality, and reducing imidacloprid residues

Inactive Publication Date: 2013-10-16
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the field of food processing, the application research of ultraviolet irradiation technology mainly focuses on the sterilization of liquid food and the improvement of food processing performance. The application of ultraviolet irradiation technology to reduce imidacloprid residues in tea beverages has not been reported at home and abroad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1 The processing method for reducing imidacloprid residues in tea beverages comprises the following steps:

[0015] (1) Add the sample to be treated: add the tea beverage to be treated into the container; (2) UV irradiate the sample: a. Set the tea-water ratio to 1:400, select a short-wave UV light source (wavelength 200-280 nm), set Set the UV irradiation intensity as 650μW / cm 2 , the UV irradiation time is 90 min; b. Start the UV device and start the UV irradiation; (3) Take out the sample: after the UV irradiation is finished, take out the treated tea drink from the container; (4) Use high performance liquid chromatography-diode An array detector detects the concentration of imidacloprid in tea beverages before and after ultraviolet irradiation. The degradation effect is expressed by the degradation rate (%):

[0016] Degradation rate = (1-C t / C 0 )*100%.

[0017] where C 0 and C t Respectively represent the concentration of imidacloprid in tea bev...

Embodiment 2

[0019] Embodiment 2 The processing method for reducing imidacloprid residues in tea beverages comprises the following steps:

[0020] (1) Add the sample to be treated: add the tea beverage to be treated into the container; (2) UV irradiate the sample: a. Set the ratio of tea to water to 1:200, select a short-wave ultraviolet light source (wavelength 200~280 nm), set Set the UV irradiation intensity as 650μW / cm 2 , the UV irradiation time is 120 min; b. Start the UV device and start the UV irradiation; (3) Take out the sample: after the UV irradiation is finished, take out the treated tea beverage from the container; (4) Use high performance liquid chromatography-diode An array detector detects the concentration of imidacloprid in tea beverages before and after ultraviolet irradiation. The degradation effect is expressed by the degradation rate (%):

[0021] Degradation rate = (1-C t / C 0 )*100%.

[0022] where C 0 and C t Respectively represent the concentration of imid...

Embodiment 3

[0024] Embodiment 3 The processing method for reducing imidacloprid residues in tea beverages comprises the following steps:

[0025] (1) Add the sample to be treated: add the tea beverage to be treated into the container; (2) UV irradiate the sample: a. Set the ratio of tea to water to 1:100, select a short-wave ultraviolet light source (wavelength 200~280 nm), set Set the UV irradiation intensity as 650μW / cm 2 , the UV irradiation time is 90 min; b. Start the UV device and start the UV irradiation; (3) Take out the sample: after the UV irradiation is finished, take out the treated tea drink from the container; (4) Use high performance liquid chromatography-diode An array detector detects the concentration of imidacloprid in tea beverages before and after ultraviolet irradiation. The degradation effect is expressed by the degradation rate (%):

[0026] Degradation rate = (1-C t / C 0 )*100%.

[0027] where C 0 and C t Respectively represent the concentration of imidaclo...

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PUM

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Abstract

The invention relates to a novel method for reducing imidacloprid residue in tea drinks, namely an ultraviolet radiation method. The method comprises the following steps: adding tea drinks to be processed at a certain tea-to-water ratio; then setting ultraviolet light wavelength and ultraviolet radiation intensity, and starting up an ultraviolet radiation device for ultraviolet radiation processing; after a certain period of radiation, turning off the ultraviolet radiation device to obtain the processed tea drinks, and the concentration of imidacloprid residue in the processed tea drinks is greatly reduced. The processing condition of the method can effectively reduce the concentration of imidacloprid residue in the tea drinks; moreover, under the processing condition of the method, functional components in the tea drinks such as alkaloid and tea polyphenol do not change, the tea drinks are still in good quality; the method is easy and convenient to operate, low in cost, has great significance in reducing imidacloprid residue in the tea drinks and securing food safety, and can be accepted by enterprises for popularization and application.

Description

technical field [0001] The invention relates to a method for reducing pesticide residues, more specifically, a method for reducing imidacloprid residues in tea beverages. Background technique [0002] Tea beverage (tea soup) refers to the water extract of tea leaves or its concentrate, tea powder and other raw materials (with a small amount of sugar and / or sweetener), which are processed and made to maintain the flavor of the original tea juice liquid drink. In recent years, tea drinks have become popular because they are rich in various functional ingredients such as tea polyphenols, caffeine and theanine, and have both health care and cooling and thirst-quenching effects. The production of tea beverages is increasing year by year. In 2011, the national production of tea beverages was close to 12 million tons, accounting for 10% of the total production of soft drinks. It has become a new force in the soft drink market. In the cultivation of modern tea trees, the use of p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/20
Inventor 张媛媛李斌陈忠正殷桃路海燕林晓蓉
Owner SOUTH CHINA AGRI UNIV