橙汁加工过程对农药炔螨特残留的影响

为弄清橙汁加工过程中农药炔螨特残留的动态,通过田间喷施浓度为5倍于最高推荐剂量的农药溶液以强化炔螨特在甜橙上的残留,然后按照橙汁商业化加工过程进行加工,采用QuEChERS前处理技术结合气相色谱-串联质谱法检测炔螨特的含量,来考察橙汁商业化加工过程对炔螨特残留的影响。结果表明:炔螨特残留主要分布于甜橙果皮中,果肉中炔螨特的残留量不足全果的5%。清洗能除去全果中32.5%的炔螨特残留。初榨果汁、精滤果汁、非浓缩橙汁(NFC橙汁)和浓缩橙汁中的残留量分别为原料果的1.98%、1.95%、1.73%、1.37%,其中NFC橙汁和浓缩橙汁的加工因子分别为0.0173和0.0137,但炔螨特在果渣和精油中发生富集,加工因子分别为1.2822和18.4947。研究结果为橙汁加工工艺的优化和炔螨特残留的膳食暴露评估提供参考。

Effects of processing techniques on propargite residues in orange juice and its by-products

The objective of this study was to evaluate the effects of commercial processing techniques on propargite residues in orange juice and its by-products. In order to assess the persistence during juice processing, the field trials were carried out by spraying with the solution of 5-fold the concentration of the maximum recommended dosages. Propargite residues were determined by Gas Chromatography-tandem Mass Spectrometry based on QuEChERS extraction. The results indicated that the propargite was mainly distributed in orange peels, and the residual level in orange pulps was less than 5% compared to the raw materials. Propargite residues could be partially removed by washing, and the reduction was 32.5%. The residual levels in squeezed juice, filtrated juice, NFC juice and concentrated juice were 1.98%, 1.95%, 1.73%, and 1.37% of the raw material, respectively, and the processing factors of NFC juice and concentrated juice were 0.0173 and 0.0137, respectively. But the residues were enriched in pomace and orange essential oil, and the concentrated factors were 1.2822 and 18.4947, respectively. The research can provide a basis for optimization of processing technology as well as the dietary exposure assessment of propargite residues.