The fate of spirotetramat and its metabolite spirotetramat-enol in apple samples during apple cider processing

文献类型： 外文期刊

第一作者： Han, Yongtao

作者： Han, Yongtao;Xu, Jun;Dong, Fengshou;Liu, Xingang;Li, Yuanbo;Zhu, Yulong;Liu, Na;Zheng, Yongquan;Han, Yongtao;Li, Wenming;Kong, Zhiqiang

作者机构：

关键词： Apple;UPLC-MS/MS;Spirotetramat;Spirotetramat-enol;Processing

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

ISSN： 0956-7135

年卷期： 2013 年 34 卷 2 期

页码：

收录情况： SCI

摘要： The fate of spirotetramat and its metabolite spirotetramat-enol in apple samples during apple cider processing was assessed. The residues were determined by ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS) after each step including washing, peeling 82 coring, juicing, primary filter, enzymolysis, secondary filter, sterilization, and fermentation. Results showed that the concentration of spirotetramat and spirotetramat-enol residues significantly decreased in apple cider after processing. The processing factors (PFs) of apple samples after each step were generally less than 1 except that the PF of spirotetramat-enol after sterilization was larger than 1. Spirotetramat and spirotetramat-enol were proved to be mostly retained in apple peels. The peeling & coring process caused the loss of 76.4% of spirotetramat and 62.9% of spirotetramat-enol from apples, with the processing factor of peeling 82 coring at 0.14 and 0.22 respectively. (C) 2013 Elsevier Ltd. All rights reserved.

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