Quantitative Modeling of the Degradation of Pesticide Residues in Wheat Flour Supply Chain

Pesticide residues in grain products are a major issue due to their comprehensive and long-term impact on human health, and quantitative modeling on the degradation of pesticide residues facilitate the prediction of pesticide residue level with time during storage. Herein, we tried to study the effect of temperature and relative humidity on the degradation profiles of five pesticides (carbendazim, bensulfuron methyl, triazophos, chlorpyrifos, and carbosulfan) in wheat and flour and establish quantitative models for prediction purpose. Positive samples were prepared by spraying the corresponding pesticide standards of certain concentrations. Then, these positive samples were stored at different combinations of temperatures (20 degrees C, 30 degrees C, 40 degrees C, 50 degrees C) and relative humidity (50%, 60%, 70%, 80%). Samples were collected at specific time points, ground, and the pesticide residues were extracted and purified by using QuEChERS method, and then quantified by using UPLC-MS/MS. Quantitative model of pesticide residues was constructed using Minitab 17 software. Results showed that high temperature and high relative humidity accelerate the degradation of the five pesticide residues, and their degradation profiles and half-lives over temperature and relative humidity varied among pesticides. The quantitative model for pesticide degradation in the whole process from wheat to flour was constructed, with R-2 above 0.817 for wheat and 0.796 for flour, respectively. The quantitative model allows the prediction of the pesticide residual level in the process from wheat to flour.