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首页> 外文期刊>Journal of environmental science and health >Effect of ozonization in degradation of trifluralin residues in aqueous and food matrices
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Effect of ozonization in degradation of trifluralin residues in aqueous and food matrices

机译：臭氧化对水基和食品基中氟乐灵残留降解的影响

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摘要

This study investigates the oxidation of trifluralin residues during ozonation in aqueous and food matrices (tomato). Domestic ozonation equipment with average production of 23.9 mg O-3 L-1 h(-1) was used in the tests. Modern chromatographic systems (SPME-GC-IT/MS/MS and QuEChERS-GC-IT/MS/MS) were applied for extraction and detection of trifluralin residue in fortified samples of ultrapure water, tap water, superficial water and tomato fruit. The samples were submitted to the ozonation process during 0, 5, 10 and 20 min. Treatment at 5 min was able to degrade 71.5% of herbicide trifluralin in surface water. The removal (%) in ultrapure water reached 83.4% after 20 min of ozonation. The degradation of trifluralin in fortified tomato samples (0.025-0.1 mg kg(-1)) were conducted with ozonation at 20 min, and it ranged from 84.4 to 92.7%. After treatment, levels of trifluralin in tomato remained within the established MRLs to EU, USEPA and ANVISA (Brazil). The data provided evidence that ozone is effective for removing trace trifluralin from water and foods.
机译：这项研究调查了在水性和食品基质（番茄）中臭氧化过程中三氟拉林残留物的氧化。测试中使用了平均23.9 mg O-3 L-1 h（-1）的家用臭氧处理设备。现代色谱系统（SPME-GC-IT / MS / MS和QuEChERS-GC-IT / MS / MS）用于超纯水，自来水，表层水和番茄果实强化样品中三氟拉林残留量的提取和检测。样品在0、5、10和20分钟内进行臭氧处理。 5分钟的处理能够在地表水中降解71.5％的除草剂三氟拉林。臭氧化20分钟后，超纯水中的去除率（％）达到83.4％。强化番茄样品（0.025-0.1 mg kg（-1））中的氟乐灵降解在20分钟时进行臭氧处理，降解范围为84.4％至92.7％。处理后，番茄中三氟拉林的含量仍在欧盟，美国环保局和巴西的巴西最大残留限量范围内。数据提供了证据，表明臭氧可有效去除水和食品中的微量氟乐灵。

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