College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, China; State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China.
Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.
Food Chem. 2024 May 30;441:138300. doi: 10.1016/j.foodchem.2023.138300. Epub 2023 Dec 28.
Yellow rice wine (Huangjiu) is a traditional Chinese alcoholic beverage. However, there is a risk of pesticide residues in Huangjiu due to pesticide indiscriminate use. In this study, the residues of dinotefuran and its metabolites during Huangjiu fermentation and their effects on flavor substances were studied. The initial concentrations of dinotefuran ranged from 856.3 to 1874.9 μg/L, and its half-life was no more than 3.65 d. At 24 d of Huangjiu fermentation, the terminal residues of dinotefuran, 1-methyl-3-(tetrahydro-3-furylmethyl)urea (UF) and 1-methyl-3-(tetrahydro-3-furylmethyl)guanidine (DN) were 195.1-535.3 μg/L, 38.33-48.70 μg/L and 37.8-74.1 μg/L, respectively. Twenty potential degradation compounds were identified by ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC-QTOF-MS), and their toxicity was evaluated. Finally, the effect of dinotefuran on physicochemical properties and total phenol content of Huangjiu were analyzed. The risk of rancidity was significantly increased and bitter amino acids were formed. These findings provide a guidance and the safe production of Huangjiu.
黄酒（Huangjiu）是中国的传统酒精饮料。然而，由于农药的滥用，黄酒中存在农药残留的风险。在这项研究中，研究了黄酒发酵过程中呋虫胺及其代谢物的残留及其对风味物质的影响。呋虫胺的初始浓度范围为 856.3-1874.9μg/L，半衰期不超过 3.65d。在黄酒发酵 24d 时，呋虫胺、1-甲基-3-（四氢-3-呋喃甲基）脲（UF）和 1-甲基-3-（四氢-3-呋喃甲基）胍（DN）的最终残留量为 195.1-535.3μg/L、38.33-48.70μg/L 和 37.8-74.1μg/L。通过超高效液相色谱-四极杆飞行时间质谱联用仪（UHPLC-QTOF-MS）鉴定了 20 种潜在降解化合物，并对其毒性进行了评估。最后，分析了呋虫胺对黄酒理化性质和总酚含量的影响。导致油脂酸败的风险显著增加，形成苦味氨基酸。这些发现为黄酒的安全生产提供了指导。
Zotero 插件