Liu Hongcheng, Jiang MingMing, Li Qiwan
Institute of Quality Standard and Testing Technology Yunnan Academy of Agricultural Science, Supervision and Testing Center for Farm Product Quality Ministry of Agriculture Kunming China.
School of Pharmaceutical Science & Yunnan Key Laboratory of Pharmacology for Natural Products Kunming Medical University Kunming China.
Food Sci Nutr. 2020 Jul 26;8(9):4929-4935. doi: 10.1002/fsn3.1789. eCollection 2020 Sep.
The stereoisomer behavior of sulfoxaflor was investigated by liquid chromatography-tandem mass spectrometry (LC-MS/MS) during raw Puer tea, ripen Puer tea, and sun-dry Puer tea processing. The persistence of sulfoxaflor stereoisomers was consistently prolonged with different Puer tea processing from sun-dry Puer tea, ripen Puer tea to raw Puer tea with 4.0-4.2 hr (sun-dry Puer tea) to 6.21-7.04 months (raw Puer tea). Three fermentation temperature in ripen Puer tea shown that the sulfoxaflor residue was easy to degrade under low fermentation temperature (37°C). It implied that enzyme catalysis may play an important role in degradation of sulfoxaflor. The no-enantioselective dissipation of sulfoxaflor was found in different Puer tea processing.
在生普洱茶、熟普洱茶和晒青普洱茶加工过程中，采用液相色谱 - 串联质谱法（LC-MS/MS）研究了氟吡呋喃酮的立体异构体行为。随着普洱茶加工方式从晒青普洱茶、熟普洱茶到生普洱茶的变化，氟吡呋喃酮立体异构体的残留期持续延长，从晒青普洱茶的4.0 - 4.2小时延长至生普洱茶的6.21 - 7.04个月。熟普洱茶的三种发酵温度表明，氟吡呋喃酮残留易于在低发酵温度（37°C）下降解。这意味着酶催化可能在氟吡呋喃酮的降解中起重要作用。在不同的普洱茶加工过程中，发现氟吡呋喃酮不存在对映体选择性降解。
