The behavior of chlorpyrifos and its metabolite 3,5,6-trichloro-2-pyridinol in tomatoes during home canning

被引：36
作者：
Han, Yongtao [1 ,2 ]
Li, Wenming [3 ]
Dong, Fengshou [1 ]
Xu, Jun [1 ]
Liu, Xingang [1 ]
Li, Yuanbo [1 ]
Kong, Zhiqiang [4 ]
Liang, Xuyang [1 ]
Zheng, Yongquan [1 ]
机构：
[1] Chinese Acad Agr Sci, Inst Plant Protect, Minist Agr, Key Lab Pesticide Chem & Applicat, Beijing 100193, Peoples R China
[2] Henan Agr Univ, Coll Plant Protect, Zhengzhou 450002, Peoples R China
[3] China Agr Univ, Coll Sci, Beijing 100193, Peoples R China
[4] Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Beijing 100193, Peoples R China
来源：
FOOD CONTROL | 2013年 / 31卷 / 02期
基金：
中国国家自然科学基金;
关键词：
Tomato; UPLC-MS/MS; Chlorpyrifos; 3,5,6-trichloro-2-pyridinol; Processing; PESTICIDE-RESIDUES; PROCESSING FACTORS; LYCOPENE; DEGRADATION; EXTRACTION; STORAGE; FOOD; ORGANOPHOSPHORUS; POTATOES; KINETICS;
D O I：
10.1016/j.foodcont.2012.11.050
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The behavior of home canning on residue levels of chlorpyrifos and its metabolite 3,5,6-trichloro-2-pyridinol in tomatoes was assessed. The residues were determined by ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS) after each step including washing, peeling, homogenization, simmering, and sterilization. Results showed that the amount of chlorpyrifos after washing reduced 29.9%, while the amount of 3,5,6-trichloro-2-pyridinol after washing remained the same as that in raw tomatoes. Chlorpyrifos and 3,5,6-trichloro-2-pyridinol were proved to be mostly retained in tomato skin. The peeling process caused the loss of 63.5% of chlorpyrifos and 53.3% of 3,5,6-trichloro-2-pyridinol from tomatoes, with the processing factor of peeling at 0.09 and 0.43 respectively, whereas homogenization, simmering, and sterilization process had little effects on the removal of chlorpyrifos and 3,5,6-trichloro-2-pyridinol residue. (c) 2012 Elsevier Ltd. All rights reserved.
引用
收藏
页码：560 / 565
页数：6
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