文献类型: 外文期刊
作者: Liang, Ying 1 ; Duan, Jinmiao 2 ; Gao, Qingchao 1 ; Zhang, Zhiyong 1 ;
作者机构: 1.Jiangsu Acad Agr Sci, Inst Food Safety & Nutr, Key Lab Food Qual & Safety Jiangsu Prov, Nanjing, Jiangsu, Peoples R China
2.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang, Jiangsu, Peoples R China
关键词: Wheat flour; noodle; pesticide; degradation; processing factor
期刊名称:FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT ( 影响因子:3.549; 五年影响因子:3.542 )
ISSN: 1944-0049
年卷期: 2022 年 39 卷 7 期
页码:
收录情况: SCI
摘要: The fate of five pesticides comprising triadimefon, imidacloprid, fenitrothion, chlorpyrifos-methyl, and chlorpyrifos in wheat flour during noodle production and accelerated storage was systematically investigated. Pesticide residues were determined by high-performance liquid chromatography with diode array detection (HPLC-DAD) after each processing step and accelerated storage. The results indicated that dough mixing reduced the concentration of five pesticide residues by 23-42%, mainly owing to the increase of moisture content. Dough resting had little effect on the residues of triadimefon, imidacloprid, and fenitrothion, but decreased chlorpyrifos-methyl and chlorpyrifos significantly by 24% and 15%, respectively. The pesticide residues increased by 3% to 69% during the drying step, attributed to the different role played by thermal evaporation or thermal degradation and concentration of the different pesticides. Boiling lowered the pesticide residues significantly by 56% to 74% in both fresh noodles and dried noodles. All the pesticide residues decreased during accelerated storage, especially for fenitrothion, chlorpyrifos-methyl, and chlorpyrifos. The processing factors (PFs) of the five pesticides in the drying step were greater than 1, while the others were all less than 1. The whole process for noodle production was beneficial to reduce the pesticide residues with PFs ranging from 0.15 to 0.35. The PFs of five pesticides in accelerated storage were all below 1.
- 相关文献
作者其他论文 更多>>
-
Analysis of the effect of three different blanching processes on the flavor profile of peeled and unpeeled broad beans
作者:Shi, Lu;Fu, Xiaohui;Lin, Menghua;Li, Yahui;Liang, Ying;Zhang, Zhiyong;Fu, Xiaohui
关键词:Broad bean; Blanching; HS-GC-IMS; Volatile compounds; Antioxidant activity
-
Novel insights into released hydrochar particle derived from typical high nitrogen waste biomass: Special properties, microstructure and formation mechanism
作者:Guo, Wenjing;Zhang, Zhiyong;Xue, Lihong;Feng, Yanfang;Wang, Bingyu
关键词:Microsphere; Hydrophobicity; Gaussian model; TG-FTIR-MS; Core-shell structure
-
Flavonoid-mediated metabolic underpinning quality variation in red bud-sport pear mutants
作者:Li, Wenyuan;Lin, Menghua;Wang, Mengmeng;Liang, Ying;Zhang, Zhiyong;Jiang, Wayne;Wu, Xiaoxing
关键词:Pear; Bud-sport; Metabolomics; Flavonoids; Metabolic pathway
-
Comprehensive analysis of volatile flavor components in pear fruit spanning the entire development stages
作者:Shi, Lu;He, Wanlin;Lin, Menghua;Fu, Xiaohui;Li, Yahui;Liang, Ying;Zhang, Zhiyong;He, Wanlin;Liang, Ying;Fu, Xiaohui
关键词:Volatile compounds; Organic acids; Fatty acid; Ripening process; Esters biosynthetic genes; Pear
-
Enhancing extracellular monascus pigment production in submerged fermentation with engineered microbial consortia
作者:Zhang, Song;Shu, Meng;Gong, Zihan;Liu, Xinyi;Zhang, Chenyu;Liang, Ying;Lin, Qinlu;Zhou, Bo;Liu, Jun;Guo, Ting
关键词:Monascus pigment; Co-cultivation; Lactobacillus fermentum submerged; fermentation; Omics
-
Investigation of the formation of furfural compounds in apple products treated with pasteurization and high pressure processing
作者:Gao, Qingchao;Wang, Yingxin;Li, Yahui;Liang, Ying;Zhang, Zhiyong;Wang, Yingxin;Liang, Ying;Hou, Jianbo
关键词:Furfurals; Apple; HPLC-DAD; Pasteurization; High pressure processing
-
Unravelling superior photodegradation ability and key photoactive structures of hydrochar particle to typical emerging contaminant than corresponding bulk hydrochar from food waste
作者:Guo, Wenjing;Zhang, Zhiyong;Feng, Yanfang;He, Shiying;Fang, Guodong;Rong, Shaopeng
关键词:Hydrochar; Norfloxacin; Electron-hole; Graphitic-N; Density functional theory



