Occurrence and distribution study of residues from pesticides applied under controlled conditions in the field during rice processing

The results of an experiment to study the occurrence and distribution of pesticide residues during rice cropping and processing are reported. Four herbicides, nine fungicides, and two insecticides (azoxystrobin, byspiribac-sodium, carbendazim, clomazone, difenoconazole, epoxiconazole, isoprothiolane, kresoxim-methyl, propanil, quinclorac, tebuconazole, thiamethoxam, tricyclazole, trifloxystrobin, λ-cyhalotrin) were applied to an isolated rice-crop plot under controlled conditions, during the 2009-2010 cropping season in Uruguay. Paddy rice was harvested and industrially processed to brown rice, white rice, and rice bran, which were analyzed for pesticide residues using the original QuEChERS methodology and its citrate variation by LC-MS/MS and GC-MS. The distribution of pesticide residues was uneven among the different matrices. Ten different pesticide residues were found in paddy rice, seven in brown rice, and eight in rice bran. The highest concentrations were detected in paddy rice. These results provide information regarding the fate of pesticides in the rice food chain and its safety for consumers.     

Fate of pesticides during beer brewing

The fates of more than 300 pesticide residues were investigated in the course of beer brewing. Ground malt artificially contaminated with pesticides was brewed via steps such as mashing, boiling, and fermentation. Analytical samples were taken from wort, spent grain, and beer produced at certain key points in the brewing process. The samples were extracted and purified with the QuEChERS (Quick Easy Cheap Effective Rugged and Safe) method and were then analyzed by LC-MS/MS using a multiresidue method. In the results, a majority of pesticides showed a reduction in the unhopped wort and were adsorbed onto the spent grain after mashing. In addition, some pesticides diminished during the boiling and fermentation. This suggests that the reduction was caused mainly by adsorption, pyrolysis, and hydrolysis. After the entire process of brewing, the risks of contaminating beer with pesticides were reduced remarkably, and only a few pesticides remained without being removed or resolved.     

1-MCP对冷藏花牛苹果生理活性及香气合成相关酶活性的影响

以花牛苹果为试材,研究了1-甲基环丙烯(1-MCP)处理对花牛苹果冷藏期间果实呼吸强度、乙烯释放速率及香气成分相关酶活性的影响。结果表明,1-MCP能够显著抑制冷藏期间花牛苹果果实呼吸强度和乙烯生成,推迟呼吸和乙烯释放高峰的出现,同时能够抑制花牛苹果香气合成的相关酶活性,从而延缓果实的后熟与衰老,有效保持花牛苹果贮藏期间的生理品质。冷藏120 d,果实LOX酶活性峰值较同期对照降低了21.6%;PDC酶活性于冷藏180 d时达到最大,较同期对照低了51.5%。1-MCP 处理降低了AAT酶活性峰值,但并未推迟峰值的来临。     

Change in the flavor of black tea drink during heat processing.

Heat processing during canning is responsible for the change in flavor of black tea infusion. The quantitative change in the volatile components of the black tea infusion during heat processing is not sufficient for explaining the sensory evaluation. In this study, application of aroma extract dilution analysis using the volatile fraction before and after black tea (Darjeeling) samples were heat processed resulted in the detection of 10 odor-active peaks for which flavor dilution (FD) factors changed. Seven potent odorants were identified from these peaks by gas chromatography-mass spectrometry. Among these components, 3-methylbutanal (stimulus), methional (potato-like), beta-damascenone (sweet), dimethyl trisulfide (putrid), and 2-methoxy-4-vinylphenol (clove-like) showed the highest FD factors after heat processing of the black tea sample. Therefore, these odorants were the most important components involved in changing the black tea odor during heat processing. In addition, the precursor of beta-damascenone in black tea infusion was investigated, and 3-hydroxy-7,8-didehydro-beta-ionol was determined to be one of the beta-damascenone-generating compounds for the first time.     

Sphingobium sp. JZ-1对菊酯类农药的降解特性研究

研究了菊酯降解菌株Sphingobium sp.JZ-1及其粗酶液对菊酯类农药的降解特性。结果表明,该菌能降解目前使用的各种菊酯类农药,降解速率顺序为:氯菊酯>甲氰菊酯≈氯氰菊酯>功夫菊酯>氰戊菊酯>溴氰菊酯>联苯菊酯;Sphingobium sp.JZ-1对菊酯的降解没有手性选择性;高效液相色谱检测结果表明Sphingobium sp.JZ-1对氯氰菊酯降解的初始反应是在菊酯水解酶的催化下羧酸酯键断裂生成二氯菊酸和3-苯氧基苯甲醛,3-苯氧基苯甲醛进一步氧化成苯氧基苯甲酸。Sphingobium sp.JZ-1细胞中菊酯水解酶酶活不需要菊酯的诱导。     

Procedure to evaluate the stability during processing and storage of a medicated premix and medicated farm feed: erythromycin thiocyanate

In this paper, a stability study of a medicated premix and medicated farm feed containing erythromycin thiocyanate was planned. No drug degradation was detected during the medicated farm feed processing. In the medicated premix stability study, significant drug degradation was detected only at 40 degrees C and 75% relative humidity. Because after 2 years of storage at 25 degrees C and 60% relative humidity no degradation of erythromycin thiocyanate was detected, this period of time is proposed as the premix shelf life. In the medicated farm feed stability study, drug degradation was detected under accelerated conditions, but it was not detected under long-term storage conditions for 3 months. Therefore, the proposed shelf life of the medicated farm feed is 3 months, as this is time enough to be consumed. The planned stability study-storage conditions, testing frequency, and proposed data evaluation-allowed an easy and reliable evaluation of veterinary medicine stability.     

Fate of pesticides during the winemaking process in relation to malolactic fermentation

The effect of red wine malolactic fermentation on the fate of seven fungicides (carbendazim, chlorothalonil, fenarimol, metalaxyl, oxadixyl, procymidone, and triadimenol) and three insecticides (carbaryl, chlorpyrifos, and dicofol) was investigated. After malolactic fermentation using Oenococcus oeni, which simulated common Australian enological conditions, the concentrations of the active compounds chlorpyrifos and dicofol were the most significantly reduced, whereas the concentrations of chlorothalonil and procymidone diminished only slightly. The effect of these pesticides on the activity of the bacteria was also studied. Dicofol had a major inhibitory effect on the catabolism of malic acid, whereas chlorothalonil, chlorpyrifos, and fenarimol had only a minor effect.     

Evolution and stability of anthocyanin-derived pigments during Port wine aging.

For three years, the evolution of the three major anthocyanidin monoglucosides (malvidin 3-glucoside, malvidin 3-acetylglucoside, and malvidin 3-coumaroylglucoside) and their anthocyanin-pyruvic acid adducts was monitored in Port wines stored in oak barrels. The degradation reactions of all pigments followed first-order kinetics in all the wines studied. The degradation rate constants of the anthocyanin-pyruvic acid adducts were much lower than those of the anthocyanidin monoglucosides. The results of both anthocyanins and pyruvic acid adducts show that acylation on the sugar moiety of all the pigments decreased their stability in wine. The levels of malvidin 3-glucoside-pyruvic acid adduct and its acylated forms increased right after wine fortification with wine spirit before starting to decrease around 100 days. The initial formation of anthocyanin-pyruvic acid adducts was concurrent with the degradation of anthocyanidin monoglucosides.     

Leaching of pesticides in tea brew.

A cup of tea that cheers can also be an important route of human exposure to pesticide residues. It is important to evaluate the percent transfer of pesticide residue from dried (made) tea to tea infusion, as tea is subjected to an infusion process prior to human consumption. To investigate the pesticide translocation, 13 pesticides commonly used on tea were studied by subjection of fortified teas to infusion. Analytes of interest were quantified by gas-liquid chromatography with nitrogen-phosphorus and electron capture detectors. Interestingly, water solubility of pesticides did not necessarily indicate a shift of residues toward their preferential accumulation in infusion. The pesticides with larger partition coefficient (K(ow)) values remained nonextractable in infusing water. Further, boiling for longer periods (extended brewing time) resulted in higher transfer of pesticides to tea brew.     

Reference Raman spectra of DDT and five structurally related pesticides and of five pesticides containing the norbornen group.

The Raman spectra of DDT and 5 structurally related pesticides, TDE (DDD), Perthane, methoxychlor, dicofol, and tetradifon, and of 5 pesticides containing the norbornene group, heptachlor, chlordane, dieldrin, endrin, and endosulfan, have been recorded. These spectra are presented, along with tables giving values for the frequencies.     

Headspace oxygen in sample vials affects volatiles production of meat during the automated purge-and-Trap/GC analyses.

Headspace oxygen in sample vial for the purge-and-trap dynamic headspace/gas chromatography method oxidizes meat if held hours before purging, influences volatile profiles, and misrepresents the true composition of volatiles. Helium flush and helium flush plus oxygen absorber were used to eliminate residual oxygen and minimize oxidative changes in meat during sample holding time. Both helium flush and helium flush plus oxygen absorber treatments were effective in preventing an increase in 2-thiobarbituric acid reactive substances (TBARSs) and volatiles production in raw meat for up to 640 min of sample holding. With helium flush plus oxygen absorber, only 1-octen-3-ol increased during the 1280-min sample holding time. However, the hexanal peak in raw meat was interfered by 2,6-dimethyl heptane when oxygen absorber was added. Therefore, use of oxygen absorber was not appropriate for raw meat. Helium flush reduced oxidative changes in cooked meat during sample holding time but was not able to stop oxidative changes in meat after 160 min sample holding. A combination of helium flush and oxygen absorber was effective in preventing volatiles production in cooked meat for over 20 h of sample holding at 4 degrees C.     

Influence of the Fertilisation System on the Mechanical Damage of Apples

Fuji and Gala apples obtained with different fertilisation systems (soil surface application and fertigation) were submitted to drop tests to analyse the possible difference in susceptibility to damage. The tests were carried out by simulating two impacts of different severity that occur in a packing line. For the Fuji apples, a test was also carried out to assess the effect of a long storage period. For the test with the highest impact severity, the apple acceleration was recorded to describe the mechanical behaviour of the fruit and to correlate it with the damage. Logistic and multiple linear regressions were performed to assess the correlations between probability, extent and nature of damage, fertilisation systems and main characteristics of the fruits. The results show that the resistance to damage of Fuji and Gala apples is influenced by the fertilisation system both in probability and in characteristics of damage. Duration of storage can invert the susceptibility to damage, with the apples having a higher resistance to damage after a longer period of storage. Conventional fertilisation induced a high susceptibility to darkening and fracturing of the apples tissue. The parameters to describe the mechanical behaviour of apples were often correlated with the fertilisation system. However, their influence on extent and nature of damage was not significant or substantial while they can have a high effect on probability of damage. Fuji apples were found to be more susceptible to damage than Gala apples.     

Potential of a simple mechanical extraction system for the rapid extraction of pesticides from foodstuffs. Application to the determination of organochlorine pesticides in lettuce.

The efficiency of a simple mechanical extraction system as applied in veterinary drug analysis has been tested in the field of pesticide residue analysis. As a first application, the system was used for the extraction of organochlorine pesticides from vegetables. The convenience of this simple extraction system consists of performing mechanical extraction in disposable polyethylene-based extraction bags, reducing considerably manual operation and cross-contamination. For the tested compounds and matrix (lettuce), recoveries of the 10 organochlorine pesticides performed at two spiking levels (n = 4 each level and compound) ranging between 0.06 and 3.3 mg/kg were between 60 and 80%, with most standard deviations <5%. The extraction method appeared to be simple and fast with a great potential for the analysis of many pesticide-matrix combinations.     

Measurement uncertainty associated with sample processing of oranges and tomatoes for pesticide residue analysis

The homogeneity of analytical samples and the stability of pesticides during the sample processing of oranges and tomatoes were evaluated. The mean concentrations of 14C-labeled chlorpyrifos in analytical portions (subsamples) after processing show that homogeneity is dependent on sample type as well as the processing procedure. The homogeneity of analytical samples of tomatoes processed cryogenically was much better than those processed at ambient temperature. For tomatoes, the minimum analytical portion masses required for between-analytical portion variation of < 0.3 Ho were 110 and 5 g for processing at ambient and cryogenic temperatures, respectively. Results for orange showed that analytical portion sizes of 5 g provided sufficient homogeneity from both sample processing procedures. Assessments of pesticide stability demonstrated that most were relatively stable during processing at either ambient or cryogenic temperatures. However, some pesticides, including dichlofluanid, chlorothalonil, tolylfluanid, and dicloran, appeared to suffer much greater losses (>20%) during processing at ambient temperature. For these analytes, loss is interpreted as chemical degradation.     

Generation of Maillard compounds from inulin during the thermal processing of Agave tequilana Weber Var. azul

During the cooking process of Agave tequilana Weber var. azul to produce tequila, besides the hydrolysis of inulin to generate fermentable sugars, many volatiles, mainly Maillard compounds, are produced, most of which may have a significant impact on the overall flavor of tequila. Exudates (agave juice) from a tequila company were collected periodically, and color, Brix, fructose concentration, and reducing sugars were determined as inulin breakdown took place. Maillard compounds were obtained by extraction with CH(2)Cl(2), and the extracts were analyzed by GC-MS. Increments in color, Brix, and reducing sugars were observed as a function of time, but a decrease in fructose concentration was found. Many Maillard compounds were identified in the exudates, including furans, pyrans, aldehydes, and nitrogen and sulfur compounds. The most abundant Maillard compounds were methyl-2-furoate, 2,3-dihydroxy-3,5-dihydro-6-methyl-4(H)-pyran-4-one, and 5-(hydroxymethyl)furfural. In addition, a series of short- and long-chain fatty acids was also found. A large number of the volatiles in A. tequilana Weber var. azul were also detected in tequila extracts, and most of these have been reported as a powerful odorants, responsible for the unique tequila flavor.     

机滚船犁耕作业的转弯稳定性研究

为了解决机滚船犁耕作业转弯时的横向倾翻问题,采用理论计算与水田试验相结合的方法,通过对机滚船犁耕作业时的运动学和动力学分析,从稳定性角度出发,建立数学模型。经过分析和计算,求出了机滚船犁耕作业时最小转弯半径的关系表达式,将其运用到1BG-0.9型带铧式犁机滚船上,计算出了该机滚船的最小转弯半径。通过水田试验,确定了该机滚船转弯时不发生横向倾翻的最小转弯半径和最大转向角,保证了其转弯稳定性。研究结果为该类机滚船的设计开发提供了充分的理论依据。     

Effect of processing and storage on the stability of flaxseed lignan added to dairy products

This study investigated the effects of processing and storage on the stability of purified, flaxseed-derived secoisolariciresinol diglucoside (SDG) added to milk prior to the manufacture of different dairy products. We analyzed the effect of high-temperature pasteurization, fermentation, and milk renneting as well as storage on the stability of SDG added to milk, yogurt, and cheese. Also, the stability of SDG in whey-based drinks was studied. Added SDG was found to withstand the studied processes well. In edam cheese manufacture, most of the added SDG was retained in the whey fraction and 6% was found in the cheese curd. SDG was also relatively stable in edam cheese during ripening of 6 weeks at 9 degrees C and in yogurt during storage of 21 days at 4 degrees C. Up to 25% of added SDG was lost in whey-based drinks during storage of 6 months at 8 degrees C. We conclude that SDG can be successfully supplemented in dairy-based products.     

Effect of processing and storage on the stability of flaxseed lignan added to bakery products

The study focused on the effects of processing and storage on the stability of flaxseed-derived secoisolariciresinol diglucoside (SDG) added to various bakery products. The SDG concentration of doughs, baked rye breads, graham buns, and muffins was analyzed by high-performance liquid chromatography-diode array detection; the baked products were analyzed immediately after baking and upon storage at room temperature for 1 week and at -25 degrees C for 1 and 2 months, respectively. Added SDG was found to withstand normal baking temperatures in all bakery products. SDG also was a relatively stable compound during storage. Similarly, the content of SDG in flax buns containing fat-free flaxseed meal was unaffected by storage. We conclude that cereal-based bakery products can be supplemented with flaxseed-derived SDG.     

Assessment of Biodegradation of Oleandrin during Co-composting of Nerium oleander L. Wastes

ABSTRACT

Variations in the levels of the highly toxic oleandrin molecules were studied during composting of Nerium oleander L. waste mixed with clippings of the grass Pennisetum clandistenum L. The thermophilic phase is characterized by a rise in temperature, which reached 70°C. After 150 days of co-composting, the C/N ratio was 11, the pH was 8, the NO₃^?/NH₄⁺ ratio was greater than 1 and overall decomposition reached 70%. During the successive stages of co-composting, oleandrin concentrations were monitored by HPLC. The relative abundance of oleadrin was 26.84% at T0 with 10% abatement during the first month and 90% after two months (stabilization phase), reaching 100%, i.e., total removal after 90 days of co-composting (maturation phase). The biodegradation of the toxic substance was largely attributed to the activity of actinomycetes and fungi. The germination index of lettuce and watercress seeds exceeded 50% after 90 days and reached 95% after 150 days, confirming that the final compost was mature, stable, and free from phytotoxicity in spite of the highly poisonous starting material.