Degradation behaviour of methamidophos and chlorpyrifos in apple juice treated with pulsed electric fields
详细信息 查看全文
- 作者：Fang Chen ; Lingqin Zeng ; Yuanyuan Zhang ; Xiaojun Liao ; Yiqiang Ge ; Xiaosong Hu ; Lianzhou Jiang
- 关键词：Pulsed electric field (PEF) ; Methamidophos ; Chlorpyrifos ; Degradation ; Apple juice
- 刊名：Food Chemistry
- 出版年：2009
- 出版时间：15 February 2009
- 年：2009
- 卷：112
- 期：4
- 页码：956-961
- 全文大小：337 K
文摘
Apple juice (13 °Brix) spiked with methamidophos and chlorpyrifos (2–3 mg/l of each compound) was treated by pulsed electric fields (PEF), and pesticide residues were quantified by gas chromatography with flame photometric detection (GC-FPD). Results showed that electric field strength (8–20 kV/cm) and pulse number (6–26 pulses) have significant effects on the degradation of methamidophos and chlorpyrifos. PEF treatment is effective for the degradation of methamidophos and chlorpyrifos residues in apple juice, and chlorpyrifos is much more labile to PEF than methamidophos. An increase in either pulse number or electric field strength could speed the degradation of methamidophos and chlorpyrifos, and the kinetics equations and related parameters quantitatively characterized the degradation behavior of the pesticides. The exponential model better fits the experimental data for all treatments than the linear model.