Department of Pesticide Science, Plant Protection College, Shenyang Agricultural University, Shenyang 110866, Liaoning, China.
State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Molecules. 2020 Feb 11;25(4):777. doi: 10.3390/molecules25040777.
Few studies have focused on the residues of cyazofamid and its main metabolite CCIM (4-chloro-5-p-tolylimidazole-2-carbonitrile) in the wine making process, which is crucial to evaluate the potential food risk of cyazofamid and CCIM. In this work, detailed study has been conducted on the evaluation of the fate of cyazofamid and its main metabolite CCIM during the wine-making process. The targeted compounds cyazofamid and CCIM were separated and determined by high-performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MS/MS) and processing procedure including washing, peeling, fermentation, and clarification. Results showed that residues of cyazofamid and CCIM decreased significantly in wine processing. The dissipation of cyazofamid in the fermentation process followed the first-order of kinetics, and the half-life of cyazofamid was 46.2-63.0 h, whereas, the residues of CCIM, in the three treatments, decreased with time elapse. The processing factors (PFs) were all less than one in different processing processes, and the PFs ranges of cyazofamid and CCIM were 0.003-0.025 and 0.039-0.067 in three treatments in the overall process. The outcome indicated that the whole process could significantly reduce the residues of cyazofamid and CCIM in red and white wines. The results might provide more precise risk assessments of cyazofamid in the wine-making process.
鲜有研究关注噻唑菌胺及其主要代谢物 CCIM（4-氯-5-对甲苯基咪唑-2-甲腈）在酿酒过程中的残留情况，这对于评估噻唑菌胺和 CCIM 的潜在食品安全风险至关重要。本研究详细考察了噻唑菌胺及其主要代谢物 CCIM 在酿酒过程中的变化情况。采用高效液相色谱-串联质谱法（HPLC-MS/MS）对目标化合物噻唑菌胺和 CCIM 进行了分离和定量分析，处理过程包括洗涤、去皮、发酵和澄清。结果表明，噻唑菌胺和 CCIM 在葡萄酒加工过程中的残留量显著降低。噻唑菌胺在发酵过程中的消解符合一级动力学，半衰期为 46.2-63.0 h，而在三种处理方式下，CCIM 的残留量随时间的推移而减少。不同处理过程中的加工因子（PF）均小于 1，噻唑菌胺和 CCIM 的 PF 值范围分别为 0.003-0.025 和 0.039-0.067。结果表明，整个加工过程可显著降低红葡萄酒和白葡萄酒中噻唑菌胺和 CCIM 的残留量。该结果可为噻唑菌胺在酿酒过程中的风险评估提供更准确的依据。
