Dynamic Residue Behavior and Risk Assessment of Thiamethoxam With Its Metabolite From Tea Production to Consumption
ABSTRACT The entire fate of the widely used insecticide thiamethoxam from field cultivation, manufacturing to brewing were studied. A method to simultaneously detect thiamethoxam and its two metabolites, clothianidin and CGA265307, was developed. The field trial indicated a half‐life of thiamethoxam...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2025-01-01
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| Series: | Food Frontiers |
| Online Access: | https://doi.org/10.1002/fft2.525 |
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| author | Xinru Wang Huan Yu Zihan Wang Chengmin Zha Fengjian Luo Zongmao Chen Li Zhou |
| author_facet | Xinru Wang Huan Yu Zihan Wang Chengmin Zha Fengjian Luo Zongmao Chen Li Zhou |
| author_sort | Xinru Wang |
| collection | DOAJ |
| description | ABSTRACT The entire fate of the widely used insecticide thiamethoxam from field cultivation, manufacturing to brewing were studied. A method to simultaneously detect thiamethoxam and its two metabolites, clothianidin and CGA265307, was developed. The field trial indicated a half‐life of thiamethoxam at 3.2 days on tea leaves, meanwhile, generation of clothianidin was observed with the maximum accumulation of 0.0152 mg/kg after 1 day of thiamethoxam application. The processing factors (PFs) during tea manufacturing ranged from 0.16 to 1.36 and 0.72 to 1.27 for thiamethoxam and clothianidin, respectively. Notably, PFs for thiamethoxam and clothianidin were higher during microwave deenzymed green tea manufacturing than pan deenzymed green tea and traditional black tea. Both thiamethoxam and clothianidin showed high infusion factors during tea brewing, whereas the risk quotient indicated an acceptable dietary risk of thiamethoxam with clothianidin through tea consumption. These findings could facilitate a more accurate assessment of safety risks and better protect the health of tea consumers. |
| format | Article |
| id | doaj-art-0a948621d41a4b50a43ebd46bc5c259f |
| institution | OA Journals |
| issn | 2643-8429 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Frontiers |
| spelling | doaj-art-0a948621d41a4b50a43ebd46bc5c259f2025-08-20T01:55:22ZengWileyFood Frontiers2643-84292025-01-016125926710.1002/fft2.525Dynamic Residue Behavior and Risk Assessment of Thiamethoxam With Its Metabolite From Tea Production to ConsumptionXinru Wang0Huan Yu1Zihan Wang2Chengmin Zha3Fengjian Luo4Zongmao Chen5Li Zhou6Tea Research Institute Chinese Academy of Agricultural Sciences Hangzhou ChinaTea Research Institute Chinese Academy of Agricultural Sciences Hangzhou ChinaTea Research Institute Chinese Academy of Agricultural Sciences Hangzhou ChinaTea Research Institute Chinese Academy of Agricultural Sciences Hangzhou ChinaTea Research Institute Chinese Academy of Agricultural Sciences Hangzhou ChinaTea Research Institute Chinese Academy of Agricultural Sciences Hangzhou ChinaTea Research Institute Chinese Academy of Agricultural Sciences Hangzhou ChinaABSTRACT The entire fate of the widely used insecticide thiamethoxam from field cultivation, manufacturing to brewing were studied. A method to simultaneously detect thiamethoxam and its two metabolites, clothianidin and CGA265307, was developed. The field trial indicated a half‐life of thiamethoxam at 3.2 days on tea leaves, meanwhile, generation of clothianidin was observed with the maximum accumulation of 0.0152 mg/kg after 1 day of thiamethoxam application. The processing factors (PFs) during tea manufacturing ranged from 0.16 to 1.36 and 0.72 to 1.27 for thiamethoxam and clothianidin, respectively. Notably, PFs for thiamethoxam and clothianidin were higher during microwave deenzymed green tea manufacturing than pan deenzymed green tea and traditional black tea. Both thiamethoxam and clothianidin showed high infusion factors during tea brewing, whereas the risk quotient indicated an acceptable dietary risk of thiamethoxam with clothianidin through tea consumption. These findings could facilitate a more accurate assessment of safety risks and better protect the health of tea consumers.https://doi.org/10.1002/fft2.525 |
| spellingShingle | Xinru Wang Huan Yu Zihan Wang Chengmin Zha Fengjian Luo Zongmao Chen Li Zhou Dynamic Residue Behavior and Risk Assessment of Thiamethoxam With Its Metabolite From Tea Production to Consumption Food Frontiers |
| title | Dynamic Residue Behavior and Risk Assessment of Thiamethoxam With Its Metabolite From Tea Production to Consumption |
| title_full | Dynamic Residue Behavior and Risk Assessment of Thiamethoxam With Its Metabolite From Tea Production to Consumption |
| title_fullStr | Dynamic Residue Behavior and Risk Assessment of Thiamethoxam With Its Metabolite From Tea Production to Consumption |
| title_full_unstemmed | Dynamic Residue Behavior and Risk Assessment of Thiamethoxam With Its Metabolite From Tea Production to Consumption |
| title_short | Dynamic Residue Behavior and Risk Assessment of Thiamethoxam With Its Metabolite From Tea Production to Consumption |
| title_sort | dynamic residue behavior and risk assessment of thiamethoxam with its metabolite from tea production to consumption |
| url | https://doi.org/10.1002/fft2.525 |
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