Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China; School of Food Science and Engineering, Foshan University, Foshan, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China; School of Food Science and Engineering, Foshan University, Foshan, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Ultrason Sonochem. 2023 Mar;94:106303. doi: 10.1016/j.ultsonch.2023.106303. Epub 2023 Jan 18.
Among different novel technologies, sonochemistry is a sustainable emerging technology for food processing, preservation, and pesticide removal. The study aimed to probe the impact of high-intensity ultrasonication on chlorothalonil fungicide degradation, reduction pathway, and bioactive availability of spinach juice. The chlorothalonil fungicide-immersed spinach juice was treated with sonication at 360 W, 480 W, and 600 W, 40 kHz, for 30 and 40 min at 30 ± 1 °C. The highest reduction of chlorothalonil fungicide residues was observed at 40 min sonication at 600 W. HPLC-MS (high-performance liquid chromatography-mass spectroscopy) analysis revealed the degradation pathway of chlorothalonil and the formation of m-phthalonitrile, 3-cyno-2,4,5,6-tetrachlorobenamide, 4-dichloroisophthalonitrile, trichloroisophtalonitrile, 4-hydoxychlorothalonil, and 2,3,4,6-tetrachlorochlorobenzonitrile as degradation products. High-intensity sonication treatments also significantly increased the bioavailability of phenolic, chlorophyll, and anthocyanins and the antioxidant activity of spinach juice. Our results proposed that sonication technology has excellent potential in degrading pesticides through free radical reactions formation and pyrolysis. Considering future perspectives, ultrasonication could be employed industrially to reduce pesticide residues from agricultural products and enhance the quality of spinach juice.
在各种新技术中，声化学是一种用于食品加工、保鲜和农药去除的可持续新兴技术。本研究旨在探究高强度超声处理对百菌清杀菌剂降解、降解途径和菠菜汁生物活性的影响。将浸泡在百菌清杀菌剂中的菠菜汁在 360 W、480 W 和 600 W、40 kHz 的条件下，30±1°C 下分别超声处理 30 和 40 分钟。在 600 W 超声处理 40 分钟时，观察到百菌清杀菌剂残留量的最高降低。HPLC-MS（高效液相色谱-质谱）分析揭示了百菌清的降解途径以及间苯二腈、3-氰基-2,4,5,6-四氯苯甲酰胺、4-二氯异邻苯二腈、三氯异邻苯二腈、4-羟基百菌清和 2,3,4,6-四氯苯甲腈等降解产物的形成。高强度超声处理还显著提高了菠菜汁中酚类、叶绿素和花青素的生物利用度和抗氧化活性。我们的结果表明，超声技术通过自由基反应形成和热解具有极好的降解农药的潜力。考虑到未来的展望，超声处理可以在工业上用于降低农产品中的农药残留并提高菠菜汁的质量。
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