在酸奶和奶酪生产过程中有机氯农药的残留行为。
Residue behavior of organochlorine pesticides during the production process of yogurt and cheese.
机构信息
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Chemistry, China Agricultural University, Beijing 100193, PR China.
出版信息
Food Chem. 2018 Apr 15;245:119-124. doi: 10.1016/j.foodchem.2017.10.017. Epub 2017 Oct 7.
The presence of organochlorine pesticides (OCPs) in dairy products can lead to human exposure. This study investigated the behavior of OCP residues in milk during yogurt and cheese production. Gas chromatography with electron-capture detection (GC-ECD) was used to detect α-hexachlorocyclohexane (HCH), hexachlorobenzene (HCB), γ-HCH, g-chlordane, and α-chlordane in fresh milk, yogurt, and cheese. The results showed that fermentation reduced the residual concentration of OCPs in yogurt, with processing factors (PFs) ranging from 0.42 to 0.64. The reductions in residue levels during fermentation were due to the activity of the starter. The cheese making process increased the residual concentration of OCPs in cheese compared to raw milk, with PFs ranging from 2.37 to 4.93. Additionally, milk, yogurt, and cheese samples were purchased from local markets and OCP levels were analyzed. The target OCPs ranged from ND to 16.50 μg/kg in these samples.
乳制品中有机氯农药（OCPs）的存在可能导致人体暴露。本研究调查了酸奶和奶酪生产过程中牛奶中 OCP 残留的行为。采用带有电子俘获检测的气相色谱法（GC-ECD）检测新鲜牛奶、酸奶和奶酪中的α-六氯环己烷（HCH）、六氯苯（HCB）、γ-HCH、g-氯丹和α-氯丹。结果表明，发酵降低了酸奶中 OCP 的残留浓度，处理因子（PFs）范围为 0.42 至 0.64。发酵过程中残留水平的降低是由于发酵剂的活性所致。与生奶相比，奶酪制作过程增加了奶酪中 OCP 的残留浓度，处理因子（PFs）范围为 2.37 至 4.93。此外，从当地市场购买了牛奶、酸奶和奶酪样品，并分析了 OCP 水平。这些样品中目标 OCPs 的含量范围为 ND 至 16.50μg/kg。
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