Distribution, migration and changes of typical chemical preservatives on orange during storage and processing

文献类型： 外文期刊

第一作者： Zhang, Mengna

作者： Zhang, Mengna;Pan, Xinglu;Dong, Fengshou;An, Xiaokang;Xu, Jun;Wu, Xiaohu;Zheng, Yongquan;Zhang, Mengna;Wang, Liping;Liu, Na

作者机构：

关键词： Orange; Preservatives; Distribution; Migration; Processing factor

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 415 卷

页码：

收录情况： SCI

摘要： To evaluate the safety of orange treated with preservatives, we analyzed the distribution, migration and changes of the three most common preservatives (prochloraz, imazalil, and thiophanate-methyl) during orange storage and processing. After treatment, preservatives entered orange rapidly within 2 h, and with the greatest levels being in the outer yellow peel, followed by the stem, middle white peel, and finally pulp. The intra-fruit migration ability of the three preservatives correlated inversely with their octanol/water partition coefficients. Residual preservatives and their metabolites in orange pulp were less than 0.84 mg/kg in storage duration. Orange juice and pectin processing could effectively remove the residues, with processing factors (PFs) of 0.159-0.446 and 0.014-0.059. For tangerine peel, however, the process increased the levels of residual pre-servatives with PFs of 2.964-6.004. Therefore, concern is warranted with regard to the risk of dietary exposure to tangerine peel and essential oil.

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