Residue behavior and processing factors of thirteen field-applied pesticides during the production of Chinese traditional fermented chopped pepper and chili powder
文献类型： 外文期刊
作者： Li, Kailong 1 ; Chen, Tongqiang 2 ; Shi, Xiaobin 1 ; Chen, Wuying 1 ; Luo, Xiangwen 1 ; Xiong, Hao 1 ; Tan, Xinqiu 1 ; Liu, Yong 1 ; Zhang, Deyong 1 ;
作者机构： 1.Hunan Acad Agr Sci, Hunan Plant Protect Inst, Changsha 410125, Peoples R China
2.Hunan Prov Inst Prod & Goods Qual Inspect, Changsha 410007, Peoples R China
3.892 Yuanda 2nd Rd, Changsha 410125, Peoples R China
关键词： Pesticides; Chopped pepper; Chili powder; Residue behavior; Processing factors; HPLC-MS/MS
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2023 年 19 卷
页码：
收录情况： SCI
摘要： In this study, the fate, processing factors and relationship with physicochemical properties of thirteen pesticides in field-collected pepper samples during Chinese chopped pepper and chili powder production was systematically studied. The washing, air-drying, chopping and salting and fermentation processes reduced 24.8%-62.8%, 0.9%-26.4%, 25.1%-50.3% and 16.3%-90.0% of thirteen pesticide residues, respectively, while the sun-drying processing increased the residues of eleven pesticides by 1.27-5.19 fold. The PFs of thirteen pesticides were < 1 in chopped pepper production and the PFs of eleven pesticides were more than 1 for chili powder production. The chopped pepper processing efficiency have most negative correlation with octanol-water partition coefficient. In contrast, the chili powder processing efficiency have most positive correlation with vapour pressure. Thus, this study can offer important references for assessment the pesticide residue levels in Chinese traditional fermented chopped pepper and chili powder production from fresh peppers.
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