Ni speciation in tea infusions by monolithic chromatography—ICP-MS and Q-TOF-MS

For humans, Ni is not considered to be an essential trace element. Its compounds, at levels present in foodstuffs and drinks, are generally considered to be safe for consumption, but for individuals who already suffer from contact allergy to Ni and may be subject to develop systemic reactions from its dietary ingestion, dietary exposure to Ni must be kept under control. Being the second most popular beverage, tea is a potential source of dietary Ni. Present knowledge on its speciation in tea infusions is poor. Therefore, complete speciation analysis, consisting of separation by liquid chromatography using a weak CIM DEAE-1 monolithic column, “on-line” detection by inductively coupled plasma mass spectrometry (ICP-MS) and “off-line” identification of ligands by hybrid quadrupole time-of-flight mass spectrometry (Q-TOF MS), was implemented for the first time to study Ni speciation in tea infusions. Total concentrations of Ni in dry leaves of white, green, oolong and black tea (Camellia sinensis) and flowers of herbal chamomile (Matricaria chamomilla) and hibiscus (Hibiscus sabdariffa) tea were determined after microwave digestion by ICP-MS. They lay between 1.21 and 14.4 mg?kg^?1. Good agreement between the determined and the certified values of the Ni content in the standard reference material SRM 1573a tomato leaves confirmed the accuracy of the total Ni determination. During the infusion process, up to 85 % of Ni was extracted from tea leaves or flowers. Separation of Ni species was completed in 10 min by applying aqueous linear gradient elution with 0.6 mol?L^?1 NH₄NO₃. Ni was found to be present in the chromatographic fraction in which quinic acid was identified by Q-TOF in all the tea infusions analysed, which had pH values between 5.6 and 6.0. The only exception was the infusion of hibiscus tea with a pH of 2.7, where results of speciation analysis showed that Ni is present in its divalent ionic form.     

共沉淀分离富集偏最小二乘法在茶叶重金属测定中的应用

以铜试剂为共沉淀剂,在pH值为10.0的条件下,共沉淀分离富集茶叶中痕量金属离子Ni^(2+)、Pb^(2+)、Cd^(2+)和Cu^(2+),并分析了铜试剂与金属离子形成配合物的最佳沉淀条件.用4-(2-吡啶偶氮)间苯二酚(PAR)作为这4种重金属离子的显色剂进行分光光度测定,采用偏最小二乘-紫外可见光度法同时测定了四组分金属离子的模拟混合试样,并在茶叶中进行上述金属离子含量的测定.方法操作简便、结果可靠,对茶叶中重金属测定有一定实用价值.     

Use of a Headspace Solid-Phase Microextraction-Based Methodology Followed by Gas Chromatography–Tandem Mass Spectrometry for Pesticide Multiresidue Determination in Teas

This study reports on the development of a fast and efficient method based on headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography–tandem mass spectrometry (GC–MS/MS) for simultaneous analysis of 128 volatile or semi-volatile pesticide residues belonging to nine classes of pesticides. The important factors related to HS-SPME performance were optimized; these factors include fiber types, water volume, ion strength, extraction temperature, and extraction time. The best extraction conditions include a PDMS/DVB fiber, and analytes were extracted at 90 °C for 60 min from 1 g of tea added to 5 mL of 0.2 g mL^?1 NaCl solution. The methodology was validated using tea samples spiked with pesticides at three concentration levels (10, 50, and 100 μg kg^?1). In green tea, oolong tea, black tea, and puer tea, 82.8, 88.3, 79.7, and 84.3% of the targeted pesticides meet recoveries ranging from 70 to 120% with a relative standard deviation of?≤?20%, respectively, when spiked at a level of 10 μg kg^?1. Limits of quantification in this method for most of the pesticides were 1 or 5 μg kg^?1, which are far below their maximum residue limits prescribed by EU. The optimized method was employed to analyze 30 commercial samples obtained from local markets; 17 pesticide residues were detected at concentrations of 2–452 μg kg^?1. Chlorpyrifos was the most detected pesticide in 80% of the samples, and the highest concentration of dicofol (452 μg kg^?1) was found in a puer tea. This is the first time to find that the optimized extraction temperature for pesticide residues is 90 °C, which is much higher than other reported HS-SPME extraction conditions in tea samples. This developed method could be used to screen over one hundred volatile or semi-volatile pesticide residues which belong to multiple classes in tea samples, and it is an accurate and reliable technique.     

Determination of Total and Fluoride Bound Aluminium in Tea Infusions by Ion Selective Electrode and Flame Atomic Absorption Spectrometry

ABSTRACT

Speciation of metallic compunds is important especially for their bioavailability. In this present study fluoride bound aluminium species were determined in tea infusion. Total aluminium was measured using flame atomic absorption spectrometry (FAAS). Free fluoride and total fluoride were measured by fluoride selective ion electrode (FISE) with the assistance of TISAB buffer solution used for adjustment of pH and total ionic strength, and ALCOA buffer solution which decomposes all of the Al-fluoride complexes in solution.

During the studies, the effects of pH and time on the formation of Al-F complexes and interference of some metal ions found in tea infusion such as Al³⁺, Mg²⁺, Fe²⁺, Fe³⁺ and Mn²⁺ on the concentration of free fluoride were investigated. The concentration of each Al-fluoride complexes in tea fusion were determined indirectly by calculation using pF-Mole Fraction Diagram. It was found that 1.13±0.15 mg 1^? of 12.00±0.86 mg 1^? total aluminium is fluoride bound aluminium, which means that appoximately 10% of total aluminium in tea infusion is complexed with fluoride.     

Determination of 210Po in tea, maté and their infusions and its annual intake by Syrians

Polonium-210 was determined in 34 kinds of imported tea and 9 kinds of maté collected from the Syrian local market. The ²¹⁰Po concentration was found to vary from 5.5 to 39 Bq^.kg^-1 and 47 to 82 Bq^.kg^-1 in tea and maté samples, respectively. In addition ²¹⁰Po was also determined in tea and maté infusions where different infusion conditions have been examined: amount, temperature and infusion time. The results have shown that the amount of ²¹⁰Po transferred from tea and maté leaves to the aqueous extract ranged from 9 to 21% and 3 to 15%, respectively. The annual intake of ²¹⁰Po by Syrians due to tea consumption and maté infusions was calculated and found to be 9 Bq and 151 Bq for tea and maté, respectively: washing of maté with warm water is recommended before preparation the infusions to decrease the annual intake of ²¹⁰Po. This revised version was published online in August 2006 with corrections to the Cover Date.     

Aluminium in tea—concentrations, speciation and bioavailability

Tea (Camellia sinensis) is one of a few plants accumulating aluminium (Al), making tea a major source of dietary Al intake. This paper reviews published studies on the concentrations, speciation and bioavailability of Al in tea. With very few exceptions, the total concentration of Al in tea infusions is in the range 1-6 mg l⁻¹. Probably more than 90% of this Al is bound to organic matter, but the nature of the organic species is unclear. Three studies using size exclusion chromatography provide evidence for Al species in the molecular mass (MM) range 4000-8500 Da, probably polyphenolic complexes. Two ultrafiltration studies indicate the presence of Al species with MMs above 10,000. The relative amount of the different organic Al species in tea infusions is unclear, and even the identity of any of these has not been demonstrated with certainty. A possible exception is Al trioxalate, which may be an important species based on evidence from two ²⁷Al-NMR studies. It seems fairly well established that drinking tea leads to measurable, but moderate increases in urinary Al excretion. However, the Al present in tea does not seem to be much more bioavailable than that from other dietary sources. Even so, it cannot be dismissed that tea infusions may contain particularly bioavailable and neurotoxic compounds such as Al maltolate, but this is at present speculative.     

Microwave‐assisted extraction followed by CE for determination of catechin and epicatechin in green tea

In this work, for the first time, microwave‐assisted extraction (MAE) followed by CE was developed for the fast analysis of catechin and epicatechin in green tea. In the proposed method, catechin and epicatechin in green tea samples were rapidly extracted by MAE technique, and then analyzed by CE. The MAE conditions and the method's validation were studied. It is found that the extraction time of 1 min with 400 W microwave irradiation is enough to completely extract catechin and epicatechin in green tea sample, whereas the conventional ultrasonic extraction (USE) technique needs long extraction time of 60 min. The method validations were also studied in this work. The calibration curve shows good linearity in 0.01–3 mg/mL for catechin (R²=0.993), and 0.005–3 mg/mL for epicatechin (R²=0.996), respectively. The RSD values for catechin and epicatechin are 0.65 and 2.58%, respectively. This shows that the proposed method has good reproducibility. The proposed method has good recoveries, which are 118% for catechin and 120% for epicatechin. The proposed method was successfully applied to determination of the catechin and epicatechin in different green tea samples. The experiment results have demonstrated that the MAE following CE is a simple, fast and reliable method for the determination of catechin and epicatechin in green tea.     

Full Validation of a Simple Method for Determination of Catechins and Caffeine in Brazilian Green Tea (Camellia sinensis var. assamica) Using HPLC

This paper describes the validation of an HPLC method for the assay of a green tea brew. The method employs a RP-18 column with water:methanol:ethyl acetate elution and UV detection at 280 nm. Specificity was evaluated using a photodiode array detector. The validation data showed that the assay is specific, accurate, precise, and reproducible for determination of six catechins and caffeine simultaneously. The response was linear over a range of 37–185 μg mL^?1 for caffeine, 99–500 μg mL^?1 for (?)-epigallocatechin (EGC), 20–100 μg mL^?1 for (+)-catechin (C), 30–150 μg mL^?1 for (?)-epicatechin (EC), 150–800 μg mL^?1 for (?)-epigallocatechin gallate (EGCG), 20–105 μg mL^?1 for (?)-gallocatechin gallate (GCG) and 40–205 μg mL^?1 for (?)-epicatechin gallate (ECG) (r > 0.9999 for all compounds). The range of recoveries was 96.12–110.48% according to substances. The RSD values for intra- and inter-day precision studies were <2.07 and <6.65%, respectively. The composition of samples assayed suggests that the summer is the best season for extract a major content of EGCG and caffeine. This assay can be readily utilized as quality controlled method for major green tea compounds.     

Rapid qualitative and quantitative ultra high performance liquid chromatography method for simultaneous analysis of twenty nine common phenolic compounds of various structures

Twenty nine phenolic compounds comprising nine phenolic acids, sixteen flavonoids (including eight tea catechins, glycosides and aglycones), four coumarins plus caffeine were analysed within 20 min using ultra high performance liquid chromatography (UHPLC) with PDA detection. UHPLC system was equipped with C18 analytical column (100 mm × 2.1 mm, 1.7 μm), utilising 0.1% formic acid and methanol mobile phase in the gradient elution mode. The developed method was tested for the system suitability: resolution, asymmetry factor, peak capacity, retention time repeatability and peak area repeatability. The method was fully validated in the terms of linearity (r² > 0.9990 for all 30 compounds), range (typically 1-100 mg L⁻¹), LOD, LOQ, inter/intra-day precision (<3% and <9% respectively) and inter/intra-day accuracy (typically 100 ± 10%). Subsequently the method was applied to the identification (spectral information and peak purity calculations were profited) and quantification of phenolic compounds and caffeine present in tea infusions and extracts.     

Effect of pore characteristics on electrochemical capacitance of activated carbons

Activated carbons (ACs) for electric double layer capacitors (EDLCs) were fabricated from waste tea leaves, activated with the pore-forming substances ZnCl₂ then, carbonized at high-temperature in N₂ atmosphere. The surface texture and porosity of the ACs were determined using transmission electron micros-copy and N₂ adsorption/desorption studies. The surface area of the 20 wt % ZnCl₂ treated sample was found to be 1029 m²g^?1 and had a distribution of micropores and mesopores. The electrochemical properties of the ACs were evaluated by using cyclic voltammetry and galvanostatic charge-discharge studies. ACs from waste tea leaves exhibited excellent specific capacitance as high as 196 F g^?1 in the 0.1 M Na₂SO₄ neutral electrolyte, with rectangular-like cyclic voltammetry curves at a cell potential of 1.5 V and good cyclability with a capacitance retention of 95% at a high current density of 100 mA g^?1 for 2000 cycles. The results show that the pore texture properties and specific surface area of ACs are dominated by changing carbonization temperature and the amount of activating agent ZnCl₂. The electrochemical performance is influenced mainly by surface area, but the pore size distribution becomes a dominating factor for specific capacitance of a carbon electrode material when the pore structure is in range of micropores/mesopores.     

Laccase-catalyzed conversion of green tea catechins in the presence of gallic acid to epitheaflagallin and epitheaflagallin 3-O-gallate

Green tea extract containing catechin mixtures was treated with gallic acid using laccase (EC 1.10.3.2) to improve its function as a food material. After enzymatic oxidation, two new products were detected on an HPLC chromatogram. These products were purified by extraction with ethyl acetate, sequential column chromatographies, and crystallization. On the basis of ¹H/¹³C NMR, MALDI-TOF/high resolution MS, and UV-visible absorption spectral analyses, they were confirmed to be epitheaflagallin (5) and epitheaflagallin 3-O-gallate (6). This enzymatic process allows us to preferentially convert catechin derivatives in a crude mixture of green tea into different compounds.     

Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS

Citrus tea is an emerging tea drink produced from tea and the pericarp of citrus, which consumers have increasingly favored due to its potential health effects and unique flavor. This study aimed to simultaneously combine the characteristic volatile fingerprints with the odor activity values (OAVs) of different citrus teas for the first time by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results showed that the establishment of a citrus tea flavor fingerprint based on HS-GC-IMS data can provide an effective means for the rapid identification and traceability of different citrus varieties. Moreover, 68 volatile compounds (OAV > 1) were identified by HS-SPME-GC-MS, which reflected the contribution of aroma compounds to the characteristic flavor of samples. Amongst them, the contribution of linalool with sweet flower fragrance was the highest. Odorants such as decanal, β-lonone, β-ionone, β-myrcene and D-limonene also contributed significantly to all samples. According to principal component analysis, the samples from different citrus teas were significantly separated. Visualization analysis based on Pearson correlation coefficients suggested that the correlation between key compounds was clarified. A comprehensive evaluation of the aroma of citrus tea will guide citrus tea flavor quality control and mass production.     

Analysis of Volatile Components of Jasmine and Jasmine Tea during Scenting Process

Jasmine tea is widely loved by the public because of its unique and pleasant aroma and taste. The new scenting process is different from the traditional scenting process, because the new scenting process has a thin pile height to reduce the high temperature and prolong the scenting time. We qualified and quantified volatiles in jasmine and jasmine tea during the scenting process by gas chromatography-mass spectrometry (GC-MS) with a headspace solid-phase microextraction (HS-SPME). There were 71 and 78 effective volatiles in jasmine and jasmine tea, respectively, including 24 terpenes, 9 alcohols, 24 esters, 6 hydrocarbons, 1 ketone, 3 aldehydes, 2 nitrogen compounds, and 2 oxygen-containing compounds in jasmine; 29 terpenes, 6 alcohols, 28 esters, 8 nitrogen compounds, 1 aldehyde, and 6 other compounds in jasmine tea. The amounts of terpenes, esters, alcohols, nitrogen compounds, and hydrocarbons in jasmine and tea rose and then fell. The amount of oxygenated compounds of tea in the new scenting process first rose and then fell, while it showed a continuous upward trend during the traditional process. The amount of volatiles in jasmine and tea produced by the new scenting process were higher than that of the traditional scenting process at the same time. This study indicated that jasmine tea produced by the new scenting process had better volatile quality, which can provide proof for the new scenting process.     

Effect of Ferrous Ion on Heat-Induced Aroma Deterioration of Green Tea Infusion

Aroma deterioration is one of the biggest problems in processing tea beverages. The aroma of tea infusion deteriorates fast during heat sterilization and the presence of ferrous ion (Fe²⁺) aggravates it. The underlying mechanism remains unveiled. In this study, Fe²⁺ was verified to deteriorate the aroma quality of green tea infusion with heat treatment. Catechins were necessary for Fe²⁺-mediated aroma deterioration. By enhancing the degradation of catechins, Fe²⁺ dramatically increased the production of hydrogen peroxide (H₂O₂). Fe²⁺ and H₂O₂ together exacerbated the aroma of green tea infusion with heat treatment. GC-MS analysis revealed that the presence of Fe²⁺ enhanced the loss of green/grassy volatiles and promoted the formation of new volatiles with diversified aroma characteristics, resulting in a dull scent of green tea infusion. Our results revealed how Fe²⁺ induced aroma deterioration of green tea infusion with heat treatment and could help guide tea producers in attenuating the aroma deterioration of tea infusion during processing.     

Removal of caffeine from green tea by microwave-enhanced vacuum ice water extraction

In order to selectively remove caffeine from green tea, a microwave-enhanced vacuum ice water extraction (MVIE) method was proposed. The effects of MVIE variables including extraction time, microwave power, and solvent to solid radio on the removal yield of caffeine and the loss of total phenolics (TP) from green tea were investigated. The optimized conditions were as follows: solvent (mL) to solid (g) ratio was 10:1, microwave extraction time was 6 min, microwave power was 350 W and 2.5 h of vacuum ice water extraction. The removal yield of caffeine by MVIE was 87.6%, which was significantly higher than that by hot water extraction, indicating a significant improvement of removal efficiency. Moreover, the loss of TP of green tea in the proposed method was much lower than that in the hot water extraction. After decaffeination by MVIE, the removal yield of TP tea was 36.2%, and the content of TP in green tea was still higher than 170 mg g⁻¹. Therefore, the proposed microwave-enhanced vacuum ice water extraction was selective, more efficient for the removal of caffeine. The main phenolic compounds of green tea were also determined, and the results indicated that the contents of several catechins were almost not changed in MVIE. This study suggests that MVIE is a new and good alternative for the removal of caffeine from green tea, with a great potential for industrial application.     

Transition metal ions in black tea: an electron paramagnetic resonance study

Tea (Camellia Sinensis) is the most widely consumed beverage in the world and is known to have therapeutic, antioxidant and nutritional effects. It contains dimeric flavanols and polyphenols which are known as the most important organic compounds in tea infusions, and can make strong and stable complexes with metal ions. In this study, we carried out a series of electron paramagnetic resonance experiments on well-known paramagnetic transition metal ions, namely Mn²⁺, Fe³⁺, Cu²⁺, VO²⁺, and Cr³⁺ doped in black tea cultivated along the shore of Black Sea, Turkey, to see the effects and structures formed.     

High-performance ion mobility spectrometry with direct electrospray ionization (ESI-HPIMS) for the detection of additives and contaminants in food

High-performance ion mobility spectrometry (HPIMS) with an electrospray ionization (ESI) source detected a series of food contaminants and additive compounds identified as critical to monitoring the safety of food samples. These compounds included twelve phthalate plasticizers, legal and illegal food and cosmetic dyes, and artificial sweeteners that were all denoted as detection priorities. HPIMS separated and detected the range of compounds with a resolving power better than 60 in both positive and negative ion modes, comparable to the commonly used high-performance liquid chromatography (HPLC) methods, but with most acquisition times under a minute. The reduced mobilities, K₀, have been determined, as have the linear response ranges for ESI-HPIMS, which are 1.5–2 orders of magnitude for concentrations down to sub-ng μL⁻¹ levels. At least one unique mobility peak was seen for two subsets of the phthalates grouped by the country where they were banned. Furthermore, ESI-HPIMS successfully detected low nanogram levels of a phthalate at up to 30 times lower concentration than international detection levels in both a cola matrix and a soy-based bubble tea beverage using only a simplified sample treatment. A newly developed direct ESI source (Directspray) was combined with HPIMS to detect food-grade dyes and industrial dye adulterants, as well as the sweeteners sodium saccharin and sodium cyclamate, with the same good performance as with the phthalates. However, the Directspray method eliminated sources of carryover and decreased the time between sample runs. Limits-of-detection (LOD) for the analyte standards were estimated to be sub-ng μL⁻¹ levels without extensive sample handling or preparation.     

Pulse radiolysis study of the reactions of catechins with nitrogen dioxide

Nitrogen dioxide (^?NO₂), one of the oxidizing radicals formed in vivo is suspected to play a role in various pathophysiological processes. The reactions of ^?NO₂ with dietary catechins, the group of flavonoids present in high amounts in green tea and red wine, have been investigated by pulse radiolysis method. The kinetics of the reaction of ^?NO₂ with gallic acid have been also studied for comparison. The spectra of transient intermediates are presented. The rate constants of the reaction of ^?NO₂ with catechin, epigallocatechin, epigallocatechin gallate and gallic acid determined by the competition method with 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulfonate) at pH 7.0 and room temperature have been found to be 0.9, 1.0, 2.3 and 0.5×10⁸ M^?1 s^?1, respectively. The values for catechins are among the highest reported for the reactions of ^?NO₂ with non-radical compounds.     

Simple, Rapid, and Sensitive Determination of Odorous Compounds in Water by GC–MS

A gas chromatographic–mass spectrometric method has been developed for rapid and sensitive determination of odorous compounds in water. The water sample (200 mL), at pH 6.5, was extracted with 1 mL pentane in a 250-mL separatory funnel. Fluorobenzene was added to the water sample as internal standard and the solution was mechanically shaken for 5 min and analyzed by GC–MS, with selected ion monitoring, without further concentration or purification steps. The peaks had good chromatographic properties and extraction of the compounds from water resulted in relatively high recoveries with small variations. The detection limits of the assay were 0.1 ng L^–1 for 2-isopropyl-3-methoxypyrazine, 2-isobutyl-3-methoxypyrazine, 2-methylisoborneol, and geosmin, 0.5 ng L^–1 for anisole, and 1.0 ng L^–1 for 2,4,6-trichloroanisole and trans, trans-2,4-heptadienal. Turn-around time was one day for up to approximately 40 samples. The method is simple, convenient, and can be learned easily by relatively inexperienced personnel. It was used to analyze seven odorous compounds in water from Decheung-Lake in Korea, and raw and treated water originating from the same lake. In the summer of 2001 significant levels of anisole (up to 225 ng L^–1) were observed, and geosmin and 2-methylisoborneol were detected at concentrations of up to 23.8 and 26.7 ng L^–1, respectively. 2-Isopropyl-3-methoxypyrazine, 2-isobutyl-3-methoxypyrazine, and trans, trans-2,4-heptadienal levels during that period were not significant. The method can used for simultaneous detection of several odorous compounds in water.     

酰基硫脲衍生物的合成、结构表征及生物活性研究

在超声波辐射下, 以PEG-400为固-液相转移催化剂, 用芳胺与双酰基异硫氰酸酯反应, 合成出了15种新的结构不对称的双酰基硫脲类化合物(6和6')和9种新的分子中含酰胺基团的单酰基硫脲类化合物(7和7'). 利用元素分析, IR, ¹H NMR, ¹³C NMR, APT, 1D NOE及2D NMR技术确定了所合成化合物6和6'及7和7'的结构, 并对它们NMR谱中低场C, H进行了归属. 杀菌、杀虫和除草活性筛选测定实验结果表明, 所测试化合物对瓜炭疽病菌均具有抑制作用, 其中6e抑制率最高, 达到62.4%; 目标化合物7a对黄瓜白粉病菌有一定的抑制作用. 单胺氧化酶活性测定实验表明：大部分目标化合物对单胺氧化酶具有一定的抑制活性, 其中浓度在1×10^－3 mol•L^－1时目标化合物6'c和6'd的抑制活性较强, 明显高于其它化合物. 目标化合物没有抗惊厥活性.