Residual behavior of dinotefuran and its metabolites during Huangjiu fermentation and their effects on flavor.

Yellow rice wine (Huangjiu) is a traditional Chinese alcoholic beverage. However, there is a risk of pesticide residues in Huangjiu due to pesticide indiscriminate use. In this study, the residues of dinotefuran and its metabolites during Huangjiu fermentation and their effects on flavor substances were studied. The initial concentrations of dinotefuran ranged from 856.3 to 1874.9 µg/L, and its half-life was no more than 3.65 d. At 24 d of Huangjiu fermentation, the terminal residues of dinotefuran, 1-methyl-3-(tetrahydro-3-furylmethyl)urea (UF) and 1-methyl-3-(tetrahydro-3-furylmethyl)guanidine (DN) were 195.1-535.3 µg/L, 38.33-48.70 µg/L and 37.8-74.1 µg/L, respectively. Twenty potential degradation compounds were identified by ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC-QTOF-MS), and their toxicity was evaluated. Finally, the effect of dinotefuran on physicochemical properties and total phenol content of Huangjiu were analyzed. The risk of rancidity was significantly increased and bitter amino acids were formed. These findings provide a guidance and the safe production of Huangjiu.

Bioaccessibility and Intestinal Transport of Tebuconazole in Table Grape by Using In Vitro Digestion Models.

In this study, the effects of various digestive models, influencing factors and dietary supplements on the bioaccessibility of tebuconazole in table grapes were compared. The Caco-2 cell model was employed to reveal the transfer behavior of tebuconazole. The results indicated that digestion time is the main factor affecting bioaccessibility. With an increase in time, the tebuconazole in grapes was almost completely dissolved, with bioaccessibility reaching 98.5%, whereas dietary fiber reduced bioaccessibility. Tebuconazole undergoes carrier-free passive transport in permeable cells in the Caco-2 cell model. These findings have practical application value for correctly evaluating the harmful level of pollutants in the matrix to human body.

The dissipation, processing factors, metabolites, and risk assessment of pesticides in honeysuckle from field to table.

Globally, honeysuckle is consumed as a food and administered as a medicinal agent. However, pesticide residues in honeysuckle limit its application and development of the honeysuckle industry, affecting food safety and endangering human health. Here, the degradation kinetics of 11 typical pesticides, including insecticides, fungicides, and an acaricide, in honeysuckle were investigated. The half-lives of pesticides in Henan and Liaoning fields were 1.90-4.33 and 2.05-4.62 d, respectively. The processing factors (PFs) of these pesticides after oven, sun, and shade drying ranged from 3.52 to 11.2. After decocting, the PFs of the pesticides were <1. Twenty degradation products were identified using ultra high performance liquid chromatography-quadrupole time-of-flight mass spectrometry, and pathways were proposed based on drying and decoction. The ecotoxicities of the degradation products were evaluated using the Toxicity Estimation Software Tool. Finally, the acute hazard indices of these pesticides, as determined via dietary exposure assessment combined with the PFs, were 0.227 and 0.911 for adults and children, respectively. Thus, special populations, such as children, require particularly careful risk control in terms of dietary exposure.

Influence of Triazole Pesticides on Wine Flavor and Quality Based on Multidimensional Analysis Technology.

Triazole pesticides are widely used to control grapevine diseases. In this study, we investigated the impact of three triazole pesticides-triadimefon, tebuconazole, and paclobutrazol-on the concentrations of wine aroma compounds. All three triazole pesticides significantly affected the ester and acid aroma components. Among them, paclobutrazol exhibited the greatest negative influence on the wine aroma quality through its effect on the ester and acid aroma substances, followed by tebuconazole and triadimefon. Qualitative and quantitative analysis by solid-phase micro-extraction gas chromatography coupled with mass spectrometry revealed that the triazole pesticides also changed the flower and fruit flavor component contents of the wines. This was attributed to changes in the yeast fermentation activity caused by the pesticide residues. The study reveals that triazole pesticides negatively impact on the volatile composition of wines with a potential undesirable effect on wine quality, underlining the desirability of stricter control by the food industry over pesticide residues in winemaking.