College of Food Science and Nutritional Engineering, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
Ultrason Sonochem. 2010 Apr;17(4):662-8. doi: 10.1016/j.ultsonch.2009.11.007. Epub 2009 Nov 16.
The degradation of diazinon spiked in apple juice treated by ultrasonic treatment was investigated in this paper. Results showed that the ultrasonic power and initial concentration of diazinon significantly influenced the degradation percentage of diazinon (p<0.05) and the degradation of diazinon followed the first-order kinetics model well. Based on the gas chromatography-mass spectrometry (GC-MS) analysis, seven degradation products of diazinon have been identified. A degradation pathway involving hydrolysis of the ester moiety, oxidation, hydroxylation, dehydration, and decarboxylation was proposed. Simultaneously, the toxicity of apple juice was mitigated by the ultrasonic treatment based on the photobacterium bioassay.
本文研究了超声处理敌敌畏在苹果汁中的降解情况。结果表明，超声功率和敌敌畏的初始浓度对其降解率有显著影响（p<0.05），且敌敌畏的降解符合一级动力学模型。通过气相色谱-质谱联用（GC-MS）分析，共鉴定出敌敌畏的 7 种降解产物。提出了一条涉及酯基水解、氧化、羟化、脱水和脱羧的降解途径。同时，基于发光菌生物测定，超声处理还减轻了苹果汁的毒性。
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