Model prediction of herbicide residues in soybean oil: Relationship between physicochemical properties and processing factors
文献类型: 外文期刊
第一作者: Zhang, Jia
作者: Zhang, Jia;Li, Minmin;Quan, Rui;Gao, Tengfei;Fan, Bei;Wang, Fengzhong;Kong, Zhiqiang;Bai, Tiecheng;Duan, Lifang;Liu, Yongguo
作者机构:
关键词: Cold-/hot-pressing; Multiple linear regression; Octanol-water partition coefficient; Water solubility; Melting point
期刊名称:FOOD CHEMISTRY ( 影响因子:9.231; 五年影响因子:8.795 )
ISSN: 0308-8146
年卷期: 2022 年 370 卷
页码:
收录情况: SCI
摘要: The distribution and processing factors (PFs) of herbicides in cold-/hot-pressed soybean samples (n = 3) were studied on the laboratory scale. The hot-pressing process was found to have a significant effect on herbicide degradation in soybean samples. Specifically, for highly water-soluble pesticides with pK(ow) > 2 in soybean oil, the PF values were generally > 1. Nonlinear curve fitting revealed that the PFs of herbicides in soybean oil were positively correlated with their octanol-water partition coefficients, but negatively correlated with their water solubility and melting points. A principal component analysis confirmed the dominant parameters among the herbicide PFs during soybean oil production. Using the physicochemical parameters of pesticides, the developed multiple linear regression model gave a fitting accuracy of >= 0.80 for predicting the theoretical PF values of pesticides in soybean oil products (0.39 < RMSE < 0.58). Thus, this model may be applicable for safety risk assessments and establishing maximum residue limits for pesticides in processed products.
分类号:
- 相关文献
作者其他论文 更多>>
-
Effect of 2-alkenals on the Maillard reaction of cysteine-glucose: Initial stage intermediate formation and flavor compound generation pathways
作者:Du, Wenbin;Wang, Yutang;Cui, Weiye;Fan, Bei;Wang, Fengzhong;Ma, Qianli;Li, Xuejie;Bai, Shuang
关键词:Maillard reaction; Cystine-amadori; Thiazolidine derivatives; Formation pathway
-
Investigating the Antidepressant Mechanisms of Polygonum sibiricum Polysaccharides via Microglial Polarization
作者:Zhang, Yingyu;Wang, Danyang;Liu, Jiameng;Sun, Jing;Fan, Bei;Lu, Cong;Wang, Fengzhong;Wang, Danyang;Lu, Cong;Wang, Fengzhong;Liu, Xinmin
关键词:Polygonum sibiricum polysaccharides; neuroinflammation; microglia polarization
-
Effects of Four Highland Barley Proteins on the Pasting Properties and Short-Term Retrogradation of Highland Barley Starch
作者:Lin, Ran;Lian, Xijun;Lin, Ran;Nie, Mengzi;Li, Jiaxin;Wang, Aixia;Gong, Xue;Wang, Fengzhong;Wang, Lili;Liu, Liya;Tong, Li-Tao;Dang, Bin;Yang, Xijuan
关键词:highland barley starch; pasting properties; short-term retrogradation; protein-starch interaction
-
Effects of high-pressure microfluidization treatment on the structural, physiochemical properties of insoluble dietary fiber in highland barley bran
作者:Li, Jiaxin;Xi, Huihan;Wang, Aixia;Nie, Mengzi;Gong, Xue;Lin, Ran;Zhang, Xiya;Tian, Yu;Wang, Fengzhong;Tong, Li -Tao
关键词:Highland barley bran; Insoluble dietary fiber; Adsorption properties
-
Phenolic composition of Hemerocallis citrina borani and enhancement of release and antioxidant efficacy through an emulsion-based delivery system during in vitro digestion
作者:Mu, Yuwen;Sun, Jing;Cui, Weiye;Yang, Jianbin;Fan, Bei;Hu, Miao;Wang, Fengzhong;Mu, Yuwen;Sun, Jing;Cui, Weiye;Yang, Jianbin;Fan, Bei;Hu, Miao;Wang, Fengzhong;Mu, Yuwen;Wang, Xuexi;Hu, Shenghai
关键词:Hemerocallis citrina; Phenolic composition; Emulsion; In vitro digestion; Antioxidant capacity
-
Enterococcus casseliflavus regulates amino acid metabolism in edible insect Clanis bilineata tsingtauica: a functional metagenomics study
作者:Qian, Lei;Deng, Pan;Qin, Yi;Li, Zongnan;Liao, Huaijian;Wang, Yanhui;Chen, Fajun;Zhang, Jia;Liao, Huaijian
关键词:edible insect; Clanis bilineata tsingtauica; metagenomics; dominant gut bacterium; nutrient metabolism
-
Effect of different strains on quality characteristics of soy yogurt: Physicochemical, nutritional, safety features, sensory, and formation mechanism
作者:Li, Shuying;Hu, Miao;Wen, Wei;Zhang, Pengfei;Fan, Bei;Wang, Fengzhong;Wang, Fengzhong;Wang, Fengzhong;Yu, Wenhua
关键词:Soy yogurt; Different strains; Sensory; Nutritional component; Functional properties; Safety features