Yu Lili, Zhang Huijie, Niu Xinning, Wu Li, Zhang Yan, Wang Bujun
Chinese Academy of Agricultural Sciences / Laboratory of Quality and Safety Risk Assessment for Cereal Products (Beijing) Institute of Crop Sciences Ministry of Agriculture Beijing China.
Food Sci Nutr. 2021 May 1;9(6):2791-2800. doi: 10.1002/fsn3.1523. eCollection 2021 Jun.
To investigate the fractioning of chlorpyrifos, omethoate, cypermethrin, and deltamethrin during wheat milling and the fate of four pesticides during Chinese steamed bread (CSB) processing, wheat samples, which were sprayed twice with chlorpyrifos, omethoate, cypermethrin, and deltamethrin at three levels of concentrations during the grain-filling stage, were milled, and wheat flour was processed to CSB. The residues of four pesticides in the milling products, kneaded dough, fermented dough, and CSB were determined with GC-MS/MS. The concentrations of chlorpyrifos, omethoate, cypermethrin, and deltamethrin in bran were 1.46-1.57, 1.85-2.13, 1.27-1.86, and 1.63-2.33 times higher than those in wheat, respectively, while the residues of the four pesticides in shorts decreased approximately 27.97% to 57.02% for chlorpyrifos, 6.22% to 44.77% for cypermethrin, and 13.13% to 61.15% for deltamethrin compared with the residues in wheat ( < .05); however, omethoate levels approximately doubled in the ten-fold treatment group in shorts compared with those in wheat ( < .05). The residues of the four pesticides in flour were significantly lower than those in wheat, ranging from 38.68% to 98.04%. Chlorpyrifos and omethoate levels showed a slight decrease during the kneading and fermentation process, and further decreases of 2.46%-29.51% for chlorpyrifos and 14.22%-71.11% for omethoate were found in CSB; however, most of the groups of cypermethrin and deltamethrin showed various degrees of increases in kneaded and fermented dough and steamed bread compared with flour. The mechanism of this increase is unknown and needs further research.
为研究小麦制粉过程中毒死蜱、氧乐果、氯氰菊酯和溴氰菊酯的分配情况以及四种农药在中国馒头（CSB）加工过程中的去向，在灌浆期对小麦样品分三个浓度水平进行两次毒死蜱、氧乐果、氯氰菊酯和溴氰菊酯喷洒，然后进行制粉，并将小麦粉加工成CSB。采用气相色谱 - 串联质谱法测定制粉产品、揉面、发酵面和CSB中四种农药的残留量。麸皮中毒死蜱、氧乐果、氯氰菊酯和溴氰菊酯的浓度分别比小麦中的高1.46 - 1.57倍、1.85 - 2.13倍、1.27 - 1.86倍和1.63 - 2.33倍，而与小麦中的残留量相比，次粉中毒死蜱的残留量降低了约27.97%至57.02%，氯氰菊酯降低了6.22%至44.77%，溴氰菊酯降低了13.13%至61.15%（P < 0.05）；然而，在十倍处理组中，次粉中氧乐果的含量比小麦中的大约增加了一倍（P < 0.05）。面粉中四种农药的残留量显著低于小麦中的残留量，范围为38.68%至98.04%。毒死蜱和氧乐果的含量在揉面和发酵过程中略有下降，在CSB中，毒死蜱进一步下降了2.46% - 29.51%，氧乐果进一步下降了14.22% - 71.11%；然而，与面粉相比，大多数氯氰菊酯和溴氰菊酯组在揉面、发酵面和馒头中的含量呈现不同程度的增加。这种增加的机制尚不清楚，需要进一步研究。
