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Removal of imidacloprid and acetamiprid from tea infusions by microfiltration membrane

Zhang, Yuanyuan, Lu, Haiyan, Wang, Bing, Zhang, Zhuo, Lin, Xiaorong, Chen, Zhongzheng, Li, Bin
International journal of food science & technology 2015 v.50 no.6 pp. 1397-1404
acetamiprid, flavanols, free amino acids, imidacloprid, microfiltration, models, polyphenols, tea
Removal of imidacloprid and acetamiprid in tea infusions by microfiltration membrane using dead‐end model was investigated in the present study. The results showed that microfiltration significantly promoted the removal of both pesticides (P < 0.05) in tea infusions. Furthermore, the extent of removal was strongly influenced by the pore size of membrane, operational pressure and the concentrations of tea infusions. The initial concentration of imidacloprid and acetamiprid showed no significant effect on their removal rates. The maximum removal rates were 79.7% for imidacloprid and 81.9% acetamiprid. The changes in major chemical components of tea infusions after microfiltration were evaluated. The results indicated that microfiltration caused no considerable changes in total polyphenols and total free amino acids, and small but statistically significant losses (6.3–18.0%) of eight catechins and three methylxanthines when filtration volume reached to 200 mL. The present study validated the application of microfiltration as a potentially feasible and promising method for the removal of imidacloprid and acetamiprid residues from tea infusions.