Key Laboratory of Food Quality and Safety of Jiangsu Province, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing, Jiangsu, China.
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2022 Jul;39(7):1239-1247. doi: 10.1080/19440049.2022.2077459. Epub 2022 May 19.
The fate of five pesticides comprising triadimefon, imidacloprid, fenitrothion, chlorpyrifos-methyl, and chlorpyrifos in wheat flour during noodle production and accelerated storage was systematically investigated. Pesticide residues were determined by high-performance liquid chromatography with diode array detection (HPLC-DAD) after each processing step and accelerated storage. The results indicated that dough mixing reduced the concentration of five pesticide residues by 23-42%, mainly owing to the increase of moisture content. Dough resting had little effect on the residues of triadimefon, imidacloprid, and fenitrothion, but decreased chlorpyrifos-methyl and chlorpyrifos significantly by 24% and 15%, respectively. The pesticide residues increased by 3% to 69% during the drying step, attributed to the different role played by thermal evaporation or thermal degradation and concentration of the different pesticides. Boiling lowered the pesticide residues significantly by 56% to 74% in both fresh noodles and dried noodles. All the pesticide residues decreased during accelerated storage, especially for fenitrothion, chlorpyrifos-methyl, and chlorpyrifos. The processing factors (PFs) of the five pesticides in the drying step were greater than 1, while the others were all less than 1. The whole process for noodle production was beneficial to reduce the pesticide residues with PFs ranging from 0.15 to 0.35. The PFs of five pesticides in accelerated storage were all below 1.
系统研究了三唑酮、吡虫啉、杀螟硫磷、毒死蜱-甲基和毒死蜱这 5 种农药在面条生产和加速储存过程中在小麦粉中的命运。采用高效液相色谱-二极管阵列检测法（HPLC-DAD）在每一步加工和加速储存后测定农药残留量。结果表明，面团混合使 5 种农药残留浓度降低了 23%-42%，主要是由于水分含量增加。面团醒发对三唑酮、吡虫啉和杀螟硫磷的残留影响不大，但使毒死蜱-甲基和毒死蜱分别显著降低了 24%和 15%。干燥过程中农药残留增加了 3%到 69%，这归因于热蒸发或热降解和不同农药浓度的不同作用。在新鲜面条和干面条中，煮沸使农药残留分别显著降低了 56%到 74%。所有农药残留均在加速储存过程中下降，尤其是杀螟硫磷、毒死蜱-甲基和毒死蜱。干燥步骤中 5 种农药的加工因子（PFs）大于 1，而其他的均小于 1。面条生产的整个过程有利于降低农药残留，PFs 范围为 0.15 至 0.35。加速储存过程中 5 种农药的 PFs 均低于 1。
