Enantioselective degradation of Myclobutanil and Famoxadone in grape
文献类型: 外文期刊
第一作者: Lin, Chunmian
作者: Lin, Chunmian;Zhang, Lijun;Zhang, Hu;Wang, Qiang;Zhu, Jiahong;Wang, Jianmei;Qian, Mingrong
作者机构:
关键词: Myclobutanil;Famoxadone;Enantioselective analysis;Stereoselective degradation;Grape;HPLC-MS/MS
期刊名称:ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH ( 影响因子:4.223; 五年影响因子:4.306 )
ISSN: 0944-1344
年卷期: 2018 年 25 卷 3 期
页码:
收录情况: SCI
摘要: The enantioselective degradation of myclobutanil and famoxadone enantiomers in grape under open field was investigated in this study. The absolute configuration of myclobutanil and famoxadone enantiomers was determined by the combination of experimental electronic circular dichroism (ECD) and calculated ECD spectra. The enantiomers residues of myclobutanil and famoxadone in grape were measured by sensitive high-performance liquid chromatography/tandem mass spectrometry (HPLC-MS/MS). The linearity, precision, accuracy, matrix effect, and stability were assessed. And the limit of quantification (LOQ) for each enantiomer of myclobutanil and famoxadone in grape was evaluated to be 1.5 and 2 mu g kg(-1). The myclobutanil and famoxadone showed the enantioselective degradation in grape, and the enantioselectivity of degradation for myclobutanil was more pronounced than that for famoxadone. The half-lives were 13.1 days and 25.7 days for S-(+)-myclobutanil and R-(-)-myclobutanil in grape, separately. The half-life of S-(+)-famoxadone was 31.5 days slightly shorter than that of R-(-)-famoxadone with half-life being 38.5 days in grape. The probable reasons for the enantioselective degradation behavior of these two fungicides were also discussed. The results in the article might provide a reference to better assess the risks of myclobutanil and famoxadone enantiomers in grapes to human and environment.
分类号:
- 相关文献
作者其他论文 更多>>
-
Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream
作者:Hei, Xue;Liu, Zhe;Li, Shanshan;Wu, Chao;Jiao, Bo;Hu, Hui;Ma, Xiaojie;Zhu, Jinjin;Wang, Qiang;Shi, Aimin;Adhikari, Benu
关键词:Pickering emulsion; Freeze -thaw stability; Plant -based ice cream
-
Long-term biogas slurry application increases microbial necromass but not plant lignin contribution to soil organic carbon in paddy soils as regulated by fungal community
作者:Chen, Zhaoming;Ma, Jinchuan;Ma, Junwei;Ye, Jing;Yu, Qiaogang;Zou, Ping;Sun, Wanchun;Lin, Hui;Wang, Feng;Wang, Qiang;Zhao, Xinlin
关键词:Soil organic carbon; Lignin phenols; Microbial necromass; Microbial community structure; Biogas slurry
-
A novel strain Lactiplantibacillus plantarum LPP95 isolated from Chinese pickles: Antifungal effect, mechanism, and potential application in yogurt
作者:Wang, Qiang;Zhang, Yu;Wang, Hongwei;Song, Jiajia;Suo, Huayi;Wang, Qiang;Zhang, Yu;Wang, Hongwei;Song, Jiajia;Suo, Huayi;Zhang, Feng;Zhang, Yuhong;Suo, Huayi
关键词:Antifungal activity; Lactiplantibacillus plantarum; Penicillium sp.; Antifungal substance; Yogurt
-
Long-term successive biochar application increases plant lignin and microbial necromass accumulation but decreases their contributions to soil organic carbon in rice-wheat cropping system
作者:Chen, Zhaoming;He, Lili;Ma, Jinchuan;Ma, Junwei;Ye, Jing;Yu, Qiaogang;Zou, Ping;Sun, Wanchun;Lin, Hui;Wang, Feng;Wang, Qiang;Zhao, Xu
关键词:amino sugars; biochar; lignin phenols; microbial necromass; paddy field; soil organic carbon
-
Quinoa greens as a novel plant food: a review of its nutritional composition, functional activities, and food applications
作者:Huang, Huange;Wang, Qiang;Zeng, Chunxiang;Huang, Jingwei;Hu, Yichen;Wu, Qi;Wu, Xiaoyong;Liu, Changying;Ye, Xueling;Fan, Yu;Sun, Wenjun;Peng, Lianxin;Zou, Liang;Xiang, Dabing;Song, Yu;Zheng, Xiaoqin;Wan, Yan;Tan, Jianxin;Wang, Junying;Guo, Zhanbin
关键词:Quinoa greens; nutrients; functional factors; health benefits; food applications
-
Assessment of Peanut Protein Powder Quality by Near-Infrared Spectroscopy and Generalized Regression Neural Network-Based Approach
作者:Cui, Haofan;Gu, Fengying;Qin, Jingjing;Li, Zhenyuan;Guo, Qin;Wang, Qiang;Zhang, Yu
关键词:peanut protein powder; near-infrared spectroscopy; partial least squares; generalized regression neural network; quality detection
-
Effect of Starch Types on the Textural and Rehydration Properties of Extruded Peanut Protein Pore Gel Particles
作者:Guo, Feng;Hu, Anna;Zhou, Huan;Hu, Hui;Li, Tongqing;Wang, Qiang;Zhang, Jinchuang
关键词:peanut protein; starch; extrusion puffing technology; gel particles; textural and rehydration properties