毒死蜱及其代谢物3,5,6-三氯-2-吡啶酚在黄瓜腌制过程中的残留水平变化

采用超高效液相色谱-串联质谱(UPLC-MS/MS)检测了毒死蜱及其有毒代谢物3,5,6-三氯-2-吡啶酚(TCP)在黄瓜腌制加工过程中残留水平的变化。结果表明:用水常规清洗能使黄瓜中毒死蜱的残留水平降低34%,清洗后的黄瓜经初腌和复腌2次处理后,其中毒死蜱的残留水平有所升高,3步处理的总加工因子为0.97;清洗对TCP的残留水平影响不大(仅降低2.6%),但经初腌和复腌处理后,其残留水平明显高于清洗前,3步加工的总加工因子为1.63。本研究表明,黄瓜经腌制前后毒死蜱的残留水平无明显变化,而代谢物TCP的残留水平明显升高。

Residues change of chlorpyrifos and its metabolite 3,5,6-trichloro-2- pyridinol in cucumber during pickling process

The residues change of chlorpyrifos and its toxic metabolite 3,5,6-trichloro-2-pyridinol in cucumber samples during each pickling process was determined by ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS).Results showed that the level of chlorpyrifos in cucumber after washing reduced 34%.After the primary and secondary pickling process,the residues of chlorpyrifos obviously rose to the level before washing with the total processing factor of the three processing steps at 0.97.The impact of washing process to the residue of TCP was not significant (only reduced 2.6%),while the residue of TCP was significantly increased after the primary and secondary pickling process with the total processing factor of the three processing steps at 1.63.The result indicated that the level of chlorpyrifos has no obvious change in cucumber after pickling process,while the residue of its toxic metabolite TCP was obviously increased.