/
/
Origem e Rota de Contaminação por Alcaloide Pirrolizidínico em Amostras de Chá
A subscription to JoVE is required to view this content. Sign in or start your free trial.
1Key Laboratory of Agri-food Safety of Anhui Province, School of Resource & Environment,Anhui Agricultural University, 2State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology,Anhui Agricultural University, 3Key Laboratory of Tea Quality and Safety & Risk Assessment, Tea Research Institute,Chinese Academy of Agricultural Sciences, Ministry of Agriculture, 4Department of Molecular Biosciences and Bioengineering,University of Hawaii at Manoa
Chapters
- 00:05Introduction
- 00:46Sample Extraction for Dried Tea Products, Fresh Tea Leaves, and Weeds
- 01:42Sample Extraction for Soil Samples
- 02:40Sample Clean-Up for Dried Tea Products, Fresh Tea Leaves, and Weeds Using Solid Phase Extraction (SPE)
- 03:33Sample Clean-Up for Dried Tea Products, Fresh Tea Leaves, Weeds, and Soils Using Adsorbent
- 04:19Results: Estimation of Pyrrolizidine Alkaloids in Dried Tea, Fresh Tea Leaves, Weeds, and Soils
- 05:21Conclusion
