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首页> 外文期刊>Journal of Agricultural and Food Chemistry >FATE OF SOME INSECTICIDES FROM VINE TO WINE
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FATE OF SOME INSECTICIDES FROM VINE TO WINE

机译：从葡萄到葡萄酒的某些杀虫剂的命运

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摘要

The fate of residues of five insecticides (chlorpyrifos methyl, fenthion, methidathion, parathion methyl, and quinalphos) from the treatment on vine to the production of wine was studied. The influence of clarifying agents (bentonite, charcoal, potassium caseinate, gelatin, polyvinylpolypyrrolidone, and colloidal silicon dioxide) on residue concentrations in wine was also studied. The insecticide residues on grapes showed high decay rates after treatment, with first-order kinetics and half-lives ranging from 0.97 to 3.27 days. Grape processing into wine caused considerable residue reduction (>80%) for chlorpyrifos methyl, parathion methyl, and quinalphos, moderate reduction (ca. 50%) for methidathion, and almost no reduction for fenthion. The wine-making technique (with or without maceration) had the same influence on the residue concentrations in wine. The clarifying agents tested showed no or moderate influence on the residue contents in wine with the exception of charcoal, which allowed complete or almost complete elimination of insecticide residues.
机译：研究了从对葡萄藤的处理到葡萄酒的生产过程中，五种杀虫剂（甲基毒死，倍硫磷，甲硫磷，甲基对硫磷和奎那磷）的残留命运。还研究了澄清剂（膨润土，木炭，酪蛋白酸钾，明胶，聚乙烯基聚吡咯烷酮和胶体二氧化硅）对葡萄酒中残留物浓度的影响。葡萄上的杀虫剂残留经过处理后显示出很高的腐烂率，其一级动力学和半衰期为0.97至3.27天。葡萄加工成葡萄酒后，毒死methyl甲基，对硫磷甲基和喹硫磷的残留量大大减少（> 80％），甲硫磷适度减少（约50％），而苯硫磷几乎没有减少。葡萄酒酿制技术（浸软或不浸软）对葡萄酒中的残留物浓度具有相同的影响。测试的澄清剂对葡萄酒中的残留物含量无影响或有中等影响，但木炭除外，从而可以完全或几乎完全消除杀虫剂残留物。

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