Dissipation behavior of prochloraz and its metabolites in grape under open-field, storage and the wine-making process

文献类型： 外文期刊

第一作者： Tian, Fajun

作者： Tian, Fajun;Qiao, Chengkui;Wang, Caixia;Pang, Tao;Guo, Linlin;Li, Jun;Pang, Rongli;Xie, Hanzhong

作者机构：

关键词： Prochloraz; Metabolites; Dissipation behavior; Processing factor; Grape

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.52； 五年影响因子：4.942 ）

ISSN： 0889-1575

年卷期： 2022 年 114 卷

页码：

收录情况： SCI

摘要： The fate of prochloraz and its four metabolites (BTS44595, BTS44596, BTS40348 and BTS45186) in grape under field (pre-harvest) and post-harvest conditions (storage at 4 degrees C) during 28 days and after wine-making process were studied. The prochloraz and its four metabolites were separated and determined using a modified QuEChERS method with high-performance liquid chromatography coupled to tandem mass spectrometry (HPLCMS/MS). The matrix-matched calibrations were constructed for grape, wine and pomace, and the correlation coefficients (R2) exceeded 0.9921. Acceptable recoveries (77.5-105.4%) were acquired with RSDs less than 13.1%. Field and storage results showed that the half-lives of prochloraz were 10.15-11.95 and 20.38-24.75 days, respectively. The results indicated that the processing factors (PFs) of each procedure (washing, peeling, fermentation and clarification) were less than 1, and the PFs of the overall process ranged from 0.03 to 0.19, which suggested that the wine-making process can reduce the prochloraz and its metabolites residues. The results from this study presented reliable references for understanding the fate of prochloraz and its metabolites in grape, and also provided valuable information for the risk assessments of prochloraz and its metabolites during the wine-making process.

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