您好，欢迎访问中国农业科学院 机构知识库！

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Fate of chlorpyrifos, omethoate, cypermethrin, and deltamethrin during wheat milling and Chinese steamed bread processing

文献类型： 外文期刊

作者： Yu, Lili 1 ; Zhang, Huijie 1 ; Niu, Xinning 1 ; Wu, Li 1 ; Zhang, Yan 1 ; Wang, Bujun 1 ;

作者机构： 1.Chinese Acad Agr Sci, Lab Qual & Safety Risk Assessment Cereal Prod Bei, Inst Crop Sci, Minist Agr, Beijing, Peoples R China

关键词： Chinese steamed bread; chlorpyrifos; cypermethrin; deltamethrin; omethoate

期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：1.797； ）

ISSN： 2048-7177

年卷期：

页码：

收录情况： SCI

摘要： To investigate the fractioning of chlorpyrifos, omethoate, cypermethrin, and deltamethrin during wheat milling and the fate of four pesticides during Chinese steamed bread (CSB) processing, wheat samples, which were sprayed twice with chlorpyrifos, omethoate, cypermethrin, and deltamethrin at three levels of concentrations during the grain-filling stage, were milled, and wheat flour was processed to CSB. The residues of four pesticides in the milling products, kneaded dough, fermented dough, and CSB were determined with GC-MS/MS. The concentrations of chlorpyrifos, omethoate, cypermethrin, and deltamethrin in bran were 1.46-1.57, 1.85-2.13, 1.27-1.86, and 1.63-2.33 times higher than those in wheat, respectively, while the residues of the four pesticides in shorts decreased approximately 27.97% to 57.02% for chlorpyrifos, 6.22% to 44.77% for cypermethrin, and 13.13% to 61.15% for deltamethrin compared with the residues in wheat (p < .05); however, omethoate levels approximately doubled in the ten-fold treatment group in shorts compared with those in wheat (p < .05). The residues of the four pesticides in flour were significantly lower than those in wheat, ranging from 38.68% to 98.04%. Chlorpyrifos and omethoate levels showed a slight decrease during the kneading and fermentation process, and further decreases of 2.46%-29.51% for chlorpyrifos and 14.22%-71.11% for omethoate were found in CSB; however, most of the groups of cypermethrin and deltamethrin showed various degrees of increases in kneaded and fermented dough and steamed bread compared with flour. The mechanism of this increase is unknown and needs further research.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：中国农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台