{"id":2925,"date":"2019-11-29T14:35:00","date_gmt":"2019-11-29T13:35:00","guid":{"rendered":"https:\/\/www.pica-berlin.de\/?p=2925\/"},"modified":"2019-11-29T14:35:00","modified_gmt":"2019-11-29T13:35:00","slug":"identification-of-nicotine-sources-in-indian-tea","status":"publish","type":"post","link":"https:\/\/www.pica-berlin.de\/en\/news\/identification-of-nicotine-sources-in-indian-tea\/","title":{"rendered":"Identification of nicotine sources in indian tea"},"content":{"rendered":"

A. Hofmann<\/u>, A. Romanotto<\/u>, K. Speer**, K. Gassert***<\/p>\n

**Technische Universit\u00e4t Dresden I Professur f\u00fcr spezielle \u00a0Lebensmittel-chemie\/ Lebensmittelproduktion<\/p>\n

*** Teekampagne, Potsdam<\/p>\n

Winner Poster Award RAFA 2019<\/strong><\/a><\/p>\n

Investigations of the German Federal Institute for Risk assessment (BfR) in 2009 demonstrated that various plant-based foods including tea exceed the residue limit of 0.01 ppm for nicotine according to regulation (EC) No 396\/2005 [1]. Even the European Food Safety Authority (EFSA) introduced a temporary limit of 0.6 ppm for nicotine in 2011, because the nicotine sources have been unknown [2]. The only plant with a significant nicotine content is tobacco (1 % in dry mass). Because India is simultaneously one of the five biggest producers of tea and tobacco in the world, we suspected a correlation between the tobacco cultivation and the nicotine contamination in Indian tea.<\/p>\n

Therefore specific markers were established for identification of tobacco and tobacco smoke to proof the source of nicotine [3]. Various plant materials from the tea-growing area Darjeeling were examined with HPLC-MS\/MS on nicotine, 3-vinylpyridin, cotinine, nornicotine and anabasine with a low LOQ.<\/p>\n

The generated results indicate a relation of the contamination and cultivation as mentioned above. Nonetheless a clear correlation has to be confirmed in further studies.<\/p>\n

\u00a0<\/strong><\/p>\n

Literature<\/strong><\/p>\n

[1] <\/strong>Paul-Hermann Reiser, \u201eNikotin in getrockneten Steinpilzen nachgewiesen,\u201c CVUA Sigmaringen, 13 11 2008. [Online]. Available: http:\/\/www.ua-bw.de\/pub\/beitrag.asp?subid=4&Thema_ID=2&ID=937. [Zugriff am 03 11 2017<\/p>\n

[2] European Food Safety Authority (EFSA), \u201eSetting of temporary MRLs for nicotine in tea, herbal infusions, spices, rose hips and fresh herbs,\u201c 04 03 2011. [Online]. Available: https:\/\/www.efsa.europa.eu\/de\/efsajournal\/pub\/2098. [Zugriff am 03 11 2017].<\/p>\n

[3] A. Romanotto, A. Hofmann, K. Gassert, K. Speer, T. Heidorn,\u00a0 Identification of the main source of nicotine in Indian tea, lebensmittelchemie (food chemistry), 5-2018<\/p>\n

[4] The Food and Agriculture Organization, \u201eFAOSTAT,\u201c 15 12 2017. [Online]. Available: http:\/\/www.fao.org\/faostat\/en\/#data\/QC. [Zugriff am 15 02 2018].<\/p>\n","protected":false},"excerpt":{"rendered":"

A. Hofmann, A. Romanotto, K. Speer**, K. Gassert*** **Technische Universit\u00e4t Dresden I Professur f\u00fcr spezielle \u00a0Lebensmittel-chemie\/ Lebensmittelproduktion *** Teekampagne, Potsdam Winner Poster Award RAFA 2019 Investigations of the German Federal Institute for Risk assessment (BfR) in 2009 demonstrated that various plant-based foods…
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