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Residue levels of five grain-storage-use insecticides during the production process of sorghum distilled spirits

机译：高粱蒸馏酒生产过程中五种谷物存储用杀虫剂的残留量

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摘要

Residue levels of dichlorvos, fenitrothion, pirimiphos-methyl, malathion and deltamethrin during sorghum distilled spirits production were examined. The analytical method for these pesticides in sorghum, fermented sorghum, rice hull and distilled spirits was validated through linearity, matrix effect, accuracy and precision, limit of quantification (LOQ) and limit of detection (LOD) parameters. The pesticide residue levels before/after each process of soaking, steaming, fermentation, and distillation were determined by gas chromatography coupled with tandem mass spectrometry (GC-MS/MS). Results showed that soaking process could obviously reduce dichlorvos residue with 87% decrease as its high vapor pressure. The steaming process reduced pesticide residues by 42-83% mainly due to evaporation or thermal degradation. Also, the fermentation could remove pesticide residues by 40-63% in favor of biological degradation. Moreover, the distillation process was proved to be effective for decreasing the pesticide residues in distilled spirits with the processing factors lower than other processes for each pesticide. (C) 2016 Published by Elsevier Ltd.
机译：检查了高粱蒸馏酒生产过程中敌敌畏，杀nitro硫磷，甲基丙胺磷，马拉硫磷和溴氰菊酯的残留水平。通过线性，基质效应，准确度和精密度，定量限（LOQ）和检测限（LOD）参数验证了高粱，发酵高粱，稻壳和蒸馏酒中这些农药的分析方法。通过气相色谱-串联质谱（GC-MS / MS）测定浸泡，蒸煮，发酵和蒸馏过程中每个步骤前后的农药残留量。结果表明，浸泡过程可显着减少敌敌畏残留，其高蒸气压可使其减少87％。蒸煮过程将农药残留减少了42-83％，这主要是由于蒸发或热降解所致。同样，发酵可以去除农药残留40-63％，有利于生物降解。而且，事实证明，蒸馏方法对于减少蒸馏酒中的农药残留是有效的，其加工因子低于每种农药的其他工艺。 （C）2016由Elsevier Ltd.出版

著录项

  • 来源
    《Food Chemistry》 |2016年第1期|12-17|共6页
  • 作者

    Han Yongtao; Huang Baoyong; Liu Shaowen; Zou Nan; Yang Juan; Zhong Zezhi; Zhang Xuesong; Song Le; Qin Yuhong; Pan Canping;

  • 作者单位

    China Agr Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Dept Appl Chem, Coll Sci, Beijing 100193, Peoples R China;

    MOA, Test & Supervis Ctr Agroenvironm Qual, Beijing Stn Agroenvironm Monitoring, Beijing 100029, Peoples R China;

    China Agr Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Dept Appl Chem, Coll Sci, Beijing 100193, Peoples R China;

    China Agr Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Dept Appl Chem, Coll Sci, Beijing 100193, Peoples R China;

    China Agr Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Dept Appl Chem, Coll Sci, Beijing 100193, Peoples R China;

    China Agr Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Dept Appl Chem, Coll Sci, Beijing 100193, Peoples R China;

    China Agr Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Dept Appl Chem, Coll Sci, Beijing 100193, Peoples R China;

    China Agr Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Dept Appl Chem, Coll Sci, Beijing 100193, Peoples R China;

    China Agr Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Dept Appl Chem, Coll Sci, Beijing 100193, Peoples R China;

    China Agr Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Dept Appl Chem, Coll Sci, Beijing 100193, Peoples R China;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Residue levels; Sorghum distilled spirits; GC-MS/MS; Processing factors;

    机译：残留量;高粱蒸馏酒;GC-MS / MS;加工因素;

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