A high-throughput determination method of chlorate and perchlorate in commercially available tea beverages.

Abstract

Chlorate and perchlorate are two widely distributed contaminants, and there is a lack of research on their distribution in tea-related beverages. A new high-throughput analytical method has been developed to obtain detailed distribution data for chlorate and perchlorate. An anion-polar pesticide column and 96-well plates were applied in the chromatographic separation and sample pretreatment. The method was then used to investigate the occurrence of two compounds in 288 commercial tea-related products. The results showed that perchlorate and chlorate were widely distributed in various tea beverages, indicating that tea leaves, the processing procedure, and other flavor additives could introduce contamination into the liquor. According to the risk assessment, perchlorate and chlorate are unlikely to cause significant adverse effects from long-term consumption of tea beverages and infusions. Meanwhile, effective ways to reduce the contaminants in tea leaf consumption include using purified water for the tea brewing process, rinsing the tea leaves before brewing, and controlling the brewing time.