State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, P. R. China.
J Sci Food Agric. 2021 Oct;101(13):5478-5486. doi: 10.1002/jsfa.11196. Epub 2021 Mar 21.
Imazalil is widely used in agriculture, which may pose a threat to food safety. This study aimed to investigate the fate of imazalil and its main metabolite, R14821 (imazalil-M), in field grapes and apples, and in the processing of fruit wine at the enantiomeric level.
Analysis method was established to determine imazalil and imazalil-M enantiomers in grape, apple, fruit wine and pomace. The method showed acceptable recoveries of 71.6-99.9% and precision with relative standard deviation of 0.3-11.7%. Processing factors (PFs) were 0.15-0.40 (for imazalil enantiomers) and <0.13-0.83 (for imazalil-M enantiomers) during the wine-making process. The PFs after individual steps including washing, peeling, fermentation, and clarification were all less than 1. No enantioselective dissipation of imazalil was found in grapes under field conditions with half-lives of 23.82-24.49 days. R-(-)-imazalil degraded slightly faster than S-(+)-imazalil in apples under field conditions with half-lives of 9.82-10.09 days. S-(+)-imazalil-M preferentially degraded in field grapes and apple. No significant enantioselectivity of imazalil and imazalil-M was observed during the wine-making process. The enantiomeric fraction (EF) values of imazalil were 0.484-0.511 and 0.509-0.522 in grape wine and cider, respectively. The EFs were 0.484-0.501(in grape wine) and 0.484-0.504 (in cider) for imazalil-M.
The results showed that the wine-making process could reduce imazalil and imazalil-M residues in grapes and apples. The finding of non-enantioselectivity of imazalil during the processing of fruit wine was useful for accurate risk assessment for imazalil in raw and processing fruits. © 2021 Society of Chemical Industry.
咪鲜胺在农业中广泛使用，可能对食品安全构成威胁。本研究旨在调查咪鲜胺及其主要代谢物 R14821（咪鲜胺-M）在田间葡萄和苹果中的命运，以及在果酒加工过程中的对映体水平。
建立了分析方法来测定葡萄、苹果、果酒和果渣中咪鲜胺和咪鲜胺-M 对映体。该方法的回收率为 71.6-99.9%，精密度相对标准偏差为 0.3-11.7%。在酿酒过程中，加工因子（PFs）为 0.15-0.40（咪鲜胺对映体）和<0.13-0.83（咪鲜胺-M 对映体）。包括洗涤、去皮、发酵和澄清在内的各个步骤的 PFs 均小于 1。在田间条件下，咪鲜胺没有发现对映体选择性降解，半衰期为 23.82-24.49 天。在田间条件下，R-(-)-咪鲜胺比 S-(+)-咪鲜胺略有更快降解，半衰期为 9.82-10.09 天。S-(+)-咪鲜胺-M 在田间葡萄和苹果中优先降解。在酿酒过程中，咪鲜胺和咪鲜胺-M 没有表现出明显的对映体选择性。咪鲜胺的对映体分数（EF）值分别为 0.484-0.511 和 0.509-0.522，在葡萄酒和苹果酒中。咪鲜胺-M 的 EF 值分别为 0.484-0.501（在葡萄酒中）和 0.484-0.504（在苹果酒中）。
结果表明，酿酒过程可以减少葡萄和苹果中咪鲜胺和咪鲜胺-M 的残留。在果酒加工过程中发现咪鲜胺没有对映体选择性，这有助于对生果和加工果中咪鲜胺进行准确的风险评估。© 2021 化学工业协会。
