Residue Behavior of Chiral Fungicide Prothioconazole and Its Major Chiral Metabolite in Flour Product Processing
文献类型： 外文期刊
作者： Fang, Qingkui 1 ; Zheng, Kang 2 ; Zeng, Rong 2 ; Zhang, Zhaoxian 4 ; Shi, Yanhong 4 ; Gao, Quan 2 ; Xiao, Jinjing 1 ; Liao, Min 2 ; Duan, Jinsheng 5 ; Cao, Haiqun 2 ;
作者机构： 1.Anhui Agr Univ, Joint Res Ctr Food Nutr & Hlth IHM, Hefei 230036, Peoples R China
2.Anhui Agr Univ, Anhui Prov Key Lab Integrated Pest Management Crop, Hefei 230036, Peoples R China
3.Anhui Agr Univ, Key Lab Agriprod Qual & Biosafety, Minist Educ, Hefei 230036, Peoples R China
4.Anhui Agr Univ, Coll Resources & Environm, Prov Key Lab Agrifood Safety, Hefei 230036, Peoples R China
5.Anhui Acad Agr Sci, Inst Plant Protect & Agroprod Safety, Hefei 230031, Peoples R China
关键词： prothioconazole; prothioconazole-desthio; flourproducts; processing; residue behavior; enantioselectivity
期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：6.1； 五年影响因子：6.3 ）
ISSN： 0021-8561
年卷期： 2023 年 72 卷 1 期
页码：
收录情况： SCI
摘要： This study systematically investigates the stereoselective metabolism and residue behavior of chiral pesticide prothioconazole enantiomers during the steaming, baking, and frying of steamed buns, bread, and deep-fried dough sticks. The results show that steaming, baking, and frying can significantly promote the degradation of the prothioconazole enantiomers. In low- and high-concentration treatments, the degradation rates of prothioconazole enantiomers were over 96.0% and 45.4%, respectively, and the residual concentration of prothioconazole-desthio enantiomers was less than 32.7 mu g/kg (excluding fried processing). During the processing of steamed buns, bread, and deep-fried dough sticks, the enantiomer fraction (EF) value of the prothioconazole enantiomer was close to 0.5, and the stereoselectivity was not significant. During the processing of steamed buns (low concentration), bread (low and high concentrations), and deep-fried dough sticks (low concentration), the stereoselectivity of prothioconazole-desthio was significant, and preferential enantiomer degradation occurred. Following the analysis of 120 flour product samples, the residual risk.
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