Residue levels of five grain-storage-use insecticides during the production process of sorghum distilled spirits
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- 作者：Yongtao Hana ; Baoyong Huangb ; Shaowen Liua ; Nan Zoua ; Juan Yanga ; Zezhi Zhonga ; Xuesong Zhanga ; Le Songa ; Yuhong Qina ; Canping Pana ; canpingp@cau.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Residue levels ; Sorghum distilled spirits ; GC&ndash ; MS/MS ; Processing factors
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 September 2016
- 年：2016
- 卷：206
- 期：Complete
- 页码：12-17
- 全文大小：486 K
文摘
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Residue level of five insecticides during distilled spirits production was assessed.
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Soaking process obviously reduced dichlorvos residue with 87% decrease.
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Fermentation removed pesticide residues by 40–63% due to biological degradation.
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Distillation process was proved to be effective for reducing pesticide residues.
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The PFs of five insecticides were clarified in the production of distilled spirits.