Residue changes and processing factors of eighteen field-applied pesticides during the production of Chinese Baijiu from rice
文献类型： 外文期刊
作者： Bai, Aijuan 1 ; Liu, Shaowen 3 ; Chen, Ang 2 ; Chen, Wuying 2 ; Luo, Xiangwen 2 ; Liu, Yong 1 ; Zhang, Deyong 1 ;
作者机构： 1.Hunan Univ, Grad Sch, Longping Branch, Changsha 410125, Peoples R China
2.Hunan Acad Agr Sci, Hunan Plant Protect Inst, Changsha 410125, Peoples R China
3.Hunan Acad Agr Sci, Hunan Inst Agr Environm & Ecol, Changsha 410125, Peoples R China
关键词： Residue change; Processing factors; Chinese Baijiu; Rice; HPLC-MS; MS
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2021 年 359 卷
页码：
收录情况： SCI
摘要： The fate of eighteen pesticides in field-collected rice samples during Chinese Baijiu production was systematically studied. The results indicated that steeping decreased flonicamid residue by 73.2% due to its high watersolubility and low octanol/water partition coefficient. The steaming step reduced pesticide residues by 32.0%-75.3% through evaporation or thermal degradation. After steaming, the pesticide residues were further reduced by 39.8-74.2% in fermentation which might be caused by biological degradation. In addition, distillation was shown to be most effective, responsible for greater than 90% losses of the remaining pesticide residues. The processing factors (PFs) were generally lower than 1 for different processes and the whole procedure. These results revealed that the procedure of Chinese Baijiu production could dramatically decrease residues of all the eighteen pesticides. Overall, this study provide important references for monitoring pesticide residue levels during the production of Chinese Baijiu from rice, and ensuring proper risk assessment from pesticide contamination.
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