桃加工过程中3种噻二唑类农药残留动态

Residue dynamics of 3 kinds of thiadiazole derived pesticides during the processing of Prunus persica L.

中文关键词:  桃  加工  噻唑锌  噻菌铜  噻森铜  农药残留  加工因子

英文关键词:Prunus persica L.  processing  thiazole zinc  thiodiazole copper  thiosen copper  pesticide residues  processing factors

中文摘要:

      目的 研究桃清洗、去皮、榨汁和罐头加工过程中噻唑锌、噻菌铜和噻森铜的残留变化规律。方法 采用室内模拟桃加工方式, 通过高效液相色谱-串联质谱法(high performance liquid chromatography-tandem mass spectrometry, HPLC-MS/MS)检测噻唑锌、噻菌铜和噻森铜在桃中的残留动态。结果 清洗和去皮对降低桃中噻唑锌、噻菌铜和噻森铜的残留效果显著, 清洗对3种农药的去除率分别为62%、60%和83%, 去皮对3种农药的去除率分别为80%、64%和91%。榨汁后, 3种农药在果汁中的转移率分别为17%、18%和24%, 在果渣中的转移率分别为63%、58%和54%。罐头加工过程中, KMnO4消毒和去皮对3种农药残留去除率较高, 分别为58%~65%和30%~75%; 漂烫和加入糖水对3种农药的去除率较低, 分别为5%~13%和8%~19%。桃果汁和罐头加工后3种农药的加工因子小于1, 桃果渣加工后3种农药的加工因子大于1。结论 清洗和去皮可大量减少桃中噻唑锌、噻菌铜和噻森铜残留, 桃果汁和罐头加工使3种农药残留水平降低, 果渣加工使3种农药残留水平升高。此研究可为桃饮品和桃罐头的膳食风险评估及加工过程中农药残留消减提供数据参考。

英文摘要:

      Objective To study the residue dynamics of thiazole zinc, thiodiazole copper and thiosen copper residues in Prunus persica L. during cleaning, peeling, juicing and canning. Methods High performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) was used to determine the residue dynamics of thiazole zinc, thiodiazole copper and thiosen copper in Prunus persica L. which was processed in indoor simulated method. Results Cleaning and peeling had significant effects on reducing thiazole zinc, thiodiazole copper and thiosen copper residues in peaches, the removal rates of 3 kinds of pesticides by cleaning were 62%, 60% and 83%, respectively, and the removal rates of 3 kinds of pesticides by peeling were 80%, 64% and 91%, respectively. After juicing, the transfer rates of 3 kinds of pesticides in juice were 17%, 18% and 24%, respectively, and the transfer rates of these 3 kinds of pesticides in pomace were 63%, 58% and 54%, respectively. During the procedures of processing canned peaches, higher rates of removing residues of these 3 kinds of pesticides could be achieved by KMnO4 disinfection and peeling, and that were 58%?65% and 30%?75%, respectively; the rates of removing residues of these 3 kinds of pesticides by blanching and adding syrups were lower, and that were 5%?13% and 8%?19%, respectively. The processing factors of these 3 kinds of pesticides were less than 1 after processing peach juice and canned fruit, and the processing factors of these 3 kinds of pesticides were more than 1 when peaches were processed to pomace. Conclusion The residues of thiazole zinc, thiodiazole copper and thiosen copper in peach can be greatly reduced by cleaning and peeling, the residues of 3 kinds of pesticides decrease after juice and canned fruit processing, but increase after pomace processing. This study provides basic data for the assessment of dietary risk on peach drinks and canned peaches as well as the reduction of pesticide residues in the processing procedures.