Garau Vincenzo Luigi, De Melo Abreu Susana, Caboni Pierluigi, Angioni Alberto, Alves Arminda, Cabras Paolo
Dipartimento di Tossicologia, Universita di Cagliari, Cagliari, Italy.
J Agric Food Chem. 2009 Mar 25;57(6):2329-33. doi: 10.1021/jf8029572.
The fate of three fungicide residues (fenamidone, pyraclostrobin, and trifloxystrobin) from vine to wine was studied to evaluate the decay ratio and the influence of the technological process. The aim of this work was to identify pesticides that can degrade rapidly or be eliminated together with byproduct (lees and cake) of the winemaking process to obtain wine free of residues. The disappearance rate on grapes was calculated as pseudo-first-order kinetics, and the half-life (t(1/2)) was in the range from 5.4 +/- 1.9 to 12.2 +/- 1.2 days. The mechanism of dissipation of the three quinone outside inhibitor (QoI) fungicides was studied using different model systems. It was observed that the main mechanism responsible for disappearance was photodegradation. For active ingredients (ai) the half-lives of fenamidone, pyraclostrobin, and trifloxystrobin were 10.2 +/- 0.8, 20.1 +/- 0.1, and 8.6 +/- 1.0 h, respectively, whereas for formulation higher half-lives were observed when epicuticular waxes were present (from 13.8 +/- 0.2 to 26.6 +/- 0.1 h). After winemaking, fenamidone, pyraclostrobin, and trifloxystrobin residues were not detected in the wine, but they were present in the cake and lees. This was due to the adsorption of pesticide residues to the solid parts, which are always eliminated at the end of the alcoholic fermentation. The data obtained in these experiments suggest that these three active ingredients could be used in a planning process to obtain residue-free wines.
研究了三种杀菌剂残留物（苯氧菌胺、吡唑醚菌酯和肟菌酯）从葡萄到葡萄酒的命运，以评估其衰减率和工艺过程的影响。这项工作的目的是确定能够快速降解或与酿酒过程的副产品（酒泥和饼渣）一起被去除的农药，从而获得无残留的葡萄酒。葡萄上的消失率按准一级动力学计算，半衰期（t(1/2)）在5.4±1.9至12.2±1.2天范围内。使用不同的模型系统研究了三种醌外抑制剂（QoI）杀菌剂的消散机制。观察到导致消失的主要机制是光降解。对于活性成分（ai），苯氧菌胺、吡唑醚菌酯和肟菌酯的半衰期分别为10.2±0.8、20.1±0.1和8.6±1.0小时，而对于制剂，当存在表皮蜡质时观察到更高的半衰期（从13.8±0.2至26.6±0.1小时）。酿酒后，葡萄酒中未检测到苯氧菌胺、吡唑醚菌酯和肟菌酯残留物，但它们存在于饼渣和酒泥中。这是由于农药残留吸附到固体部分，而这些固体部分在酒精发酵结束时总是会被去除。这些实验获得的数据表明，这三种活性成分可用于规划过程以获得无残留的葡萄酒。
