{"title":"利用 LC- MS/MS 研究去污和加工方法对青红辣椒(Capsicum annum L. )中杀虫剂残留的影响","authors":"Sivakumar Sivasankari , Angappan Suganthi , Thiyagarajan Elaiyabharathi , Pagalahalli Sankaran Shanmugam , Perumal Renukadevi , Giridhari Veeranan Veeranan Arun , Muralitharan Venkidusamy , Karthik Palanisamy , Thangachamy Pandi , Saravanakumar Venkatachalam","doi":"10.1016/j.foodcont.2024.110999","DOIUrl":null,"url":null,"abstract":"<div><div>The study aimed to evaluate various decontamination and processing methods for the removal of pesticide residues in chilli, focusing on emamectin benzoate, fipronil, spirotetramat, and tolfenpyrad. The LC-MS/MS instrument parameters were standardized and method was validated for identification and quantification of residues in both green and dry chilli. In green chilli, treatments such as soaking in 2 per cent NaCl solution showed promising results in reducing pesticide residues. The tested decontamination treatments are effective for handling emamectin benzoate and tolfenpyrad residues in green chilli. However, fipronil residues remained above Maximum Residual Limits even after decontamination treatments, indicating the need for careful application and monitoring. In red chilli, processing methods such as sun-drying and pan-frying led to increased residues due to concentration effects during drying. Despite efforts, some residues remained above regulatory limits, emphasizing the importance of adhering to pre-harvest intervals to minimize residues in processed chili products.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 110999"},"PeriodicalIF":5.6000,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Study on impact of decontamination and processing methods on insecticide residues in green and red chilli (Capsicum annum L.) using LC- MS/MS\",\"authors\":\"Sivakumar Sivasankari , Angappan Suganthi , Thiyagarajan Elaiyabharathi , Pagalahalli Sankaran Shanmugam , Perumal Renukadevi , Giridhari Veeranan Veeranan Arun , Muralitharan Venkidusamy , Karthik Palanisamy , Thangachamy Pandi , Saravanakumar Venkatachalam\",\"doi\":\"10.1016/j.foodcont.2024.110999\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>The study aimed to evaluate various decontamination and processing methods for the removal of pesticide residues in chilli, focusing on emamectin benzoate, fipronil, spirotetramat, and tolfenpyrad. The LC-MS/MS instrument parameters were standardized and method was validated for identification and quantification of residues in both green and dry chilli. In green chilli, treatments such as soaking in 2 per cent NaCl solution showed promising results in reducing pesticide residues. The tested decontamination treatments are effective for handling emamectin benzoate and tolfenpyrad residues in green chilli. However, fipronil residues remained above Maximum Residual Limits even after decontamination treatments, indicating the need for careful application and monitoring. In red chilli, processing methods such as sun-drying and pan-frying led to increased residues due to concentration effects during drying. Despite efforts, some residues remained above regulatory limits, emphasizing the importance of adhering to pre-harvest intervals to minimize residues in processed chili products.</div></div>\",\"PeriodicalId\":319,\"journal\":{\"name\":\"Food Control\",\"volume\":\"169 \",\"pages\":\"Article 110999\"},\"PeriodicalIF\":5.6000,\"publicationDate\":\"2024-11-12\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Control\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0956713524007163\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Control","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0956713524007163","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Study on impact of decontamination and processing methods on insecticide residues in green and red chilli (Capsicum annum L.) using LC- MS/MS
The study aimed to evaluate various decontamination and processing methods for the removal of pesticide residues in chilli, focusing on emamectin benzoate, fipronil, spirotetramat, and tolfenpyrad. The LC-MS/MS instrument parameters were standardized and method was validated for identification and quantification of residues in both green and dry chilli. In green chilli, treatments such as soaking in 2 per cent NaCl solution showed promising results in reducing pesticide residues. The tested decontamination treatments are effective for handling emamectin benzoate and tolfenpyrad residues in green chilli. However, fipronil residues remained above Maximum Residual Limits even after decontamination treatments, indicating the need for careful application and monitoring. In red chilli, processing methods such as sun-drying and pan-frying led to increased residues due to concentration effects during drying. Despite efforts, some residues remained above regulatory limits, emphasizing the importance of adhering to pre-harvest intervals to minimize residues in processed chili products.
期刊介绍:
Food Control is an international journal that provides essential information for those involved in food safety and process control.
Food Control covers the below areas that relate to food process control or to food safety of human foods:
• Microbial food safety and antimicrobial systems
• Mycotoxins
• Hazard analysis, HACCP and food safety objectives
• Risk assessment, including microbial and chemical hazards
• Quality assurance
• Good manufacturing practices
• Food process systems design and control
• Food Packaging technology and materials in contact with foods
• Rapid methods of analysis and detection, including sensor technology
• Codes of practice, legislation and international harmonization
• Consumer issues
• Education, training and research needs.
The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.