Residual behavior of dinotefuran and its metabolites during Huangjiu fermentation and their effects on flavor

文献类型： 外文期刊

第一作者： Xu, Qisi

作者： Xu, Qisi;Tan, Jianxin;Xu, Qisi;Xiao, Ouli;Chen, Jieyin;Dai, Xiaofeng;Kong, Zhiqiang;Chen, Jieyin;Kong, Zhiqiang;Li, Minmin

作者机构：

关键词： Huangjiu; Dinotefuran; Degradation products; Flavor components; Potential risk

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 441 卷

页码：

收录情况： SCI

摘要： Yellow rice wine (Huangjiu) is a traditional Chinese alcoholic beverage. However, there is a risk of pesticide residues in Huangjiu due to pesticide indiscriminate use. In this study, the residues of dinotefuran and its metabolites during Huangjiu fermentation and their effects on flavor substances were studied. The initial concentrations of dinotefuran ranged from 856.3 to 1874.9 mu g/L, and its half-life was no more than 3.65 d. At 24 d of Huangjiu fermentation, the terminal residues of dinotefuran, 1-methyl-3-(tetrahydro-3-furylmethyl)urea (UF) and 1-methyl-3-(tetrahydro-3-furylmethyl)guanidine (DN) were 195.1-535.3 mu g/L, 38.33-48.70 mu g/L and 37.8-74.1 mu g/L, respectively. Twenty potential degradation compounds were identified by ultra -high performance liquid chromatography -quadrupole time -of -flight mass spectrometry (UHPLC-QTOF-MS), and their toxicity was evaluated. Finally, the effect of dinotefuran on physicochemical properties and total phenol content of Huangjiu were analyzed. The risk of rancidity was significantly increased and bitter amino acids were formed. These findings provide a guidance and the safe production of Huangjiu.

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