Fate of triadimefon and its metabolite triadimenol in jujube samples during jujube wine and vinegar processing

文献类型： 外文期刊

第一作者： Zhao, Liuwei

作者： Zhao, Liuwei;Wu, Liming;Xue, Xiaofeng;Zhao, Liuwei;Liu, Fengmao;Hou, Fan

作者机构：

关键词： Triadimefon;Triadimenol;Jujube;Fermentation;Transfer;Residue

期刊名称：FOOD CONTROL （ 影响因子：5.548； 五年影响因子：5.498 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Chinese jujube (Zizyphus jujuba Miller) is an indigenous fruit with Chinese characteristics in China which is widely used in traditional medicines and also consumed as a food material. Chinese jujube is subjected to wide varieties of pesticides like triadimefon which are harmful to humans. In present study, the fate of triadimefon and its metabolite triadimenol during jujube wine and vinegar fermentation processing was assessed. Jujube samples collected from plants sprayed with triadimefon from field trials. The analysis of triadimefon and triadimenol residues were carried out by gas chromatography mass spectrometry (GC MS) at different steps of the fermentation i.e fresh jujube, first and second jujube juice and pomace, jujube wine, and jujube vinegar. Processing factors (Pfs), which is defined as the ratio of pesticide residues in jujube sample to that in jujube wine or vinegar samples, were lower than 1 for triadimefon, indicating that food processing could reduce the pesticide level. But triadimefon was metabolised to triadimenol during this process with the Pfs of triadimenol in jujube wine and vinegar were 1.38 and 1.13, respectively, indicating that more attention is needed towards the metabolites during the processing. The study indicates the level of safety towards triadimefon in jujube beverage processing and allows the refining of the dietary risk analysis. (C) 2016 Elsevier Ltd. All rights reserved.

分类号： TS2

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