葡萄酿制过程中5种杀菌剂的残留变化

doi:10.3969/j.issn.1004-1524.2019.01.19

浙江农业学报 ›› 2019, Vol. 31 ›› Issue (1): 149-154.DOI: 10.3969/j.issn.1004-1524.2019.01.19

葡萄酿制过程中5种杀菌剂的残留变化

章丽君^1,2, 章虎², 徐明飞², 林春绵¹, 吴慧珍³, 徐杰², 钱鸣蓉^2,*

1.浙江工业大学环境学院,浙江杭州 310032;
2.浙江省农业科学院农产品质量标准研究所,浙江杭州 310021;
3.浙江树人大学生物与环境工程学院,浙江杭州 310015

收稿日期:2018-03-01 出版日期:2019-01-25 发布日期:2019-04-09
通讯作者: 钱鸣蓉,E-mail: qianmr@mail.zaas.ac.cn
作者简介:章丽君(1992—),女,浙江淳安人,硕士研究生,主要研究方向为药物残留检测。E-mail: zhanglijun921120@163.com
基金资助:
国家自然科学基金(21507114)

Dynamics of 5 fungicides residue in grape brewing fermentation process

ZHANG Lijun^1,2, ZHANG Hu², XU Mingfei², LIN Chunmian¹, WU Huizhen³, XU Jie², QIAN Mingrong^2,*

1. College of Environment, Zhejiang University of Technology, Hangzhou 310032, China;
2. Institute of Quality and Standard for Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China;
3. College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, China

Received:2018-03-01 Online:2019-01-25 Published:2019-04-09

摘要/Abstract

摘要： 采用高效液相色谱串联质谱法(HPLC-MS/MS)对葡萄家酿过程酒汁中5种杀菌剂(腈菌唑、噁唑菌酮、双炔酰菌胺、丙环唑、苯醚甲环唑)残留进行分析,考查添加酵母菌对其残留的影响。结果表明,葡萄酒汁中5种杀菌剂的回收率为75.4%~112.5%。初发酵过程中,5种杀菌剂有不同程度的降解,但腈菌唑和双炔酰菌胺在添加酵母菌发酵的酒汁中无显著降解,在二次发酵过程中,5种杀菌剂残留均呈现较稳定水平。在酿酒过程中添加酵母对5种杀菌剂的降解无显著影响。目标杀菌剂在葡萄酿造过程中的残留变化不仅与酿造工艺有关,还与杀菌剂的理化性质相关。

关键词: 杀菌剂, 葡萄酒, 农药残留

Abstract: The residue of five fungicides (myclobutanil, famoxadone, mandipropamid, propiconazole, difenoconazole) in homemade wine fermentation process was analyzed by high performance liquid chromatography-mass spectrometry/mass spectrometry (HPLC-MS/MS). The effect of adding yeast on fungicides residue was also studied. It was shown that the average recoveries of the determination method ranged in 75.4%-112.5%. Five fungicides showed different degrees of degradation in the first fermentation stage, yet myclobutanil and mandipropamid showed no significant degradation during the fermentation process with yeast addition. The five fungicides residue showed a balanced state during the secondary fermentation stage. Adding yeast during fermentation did not significantly affect the degradation tendency. The residue of five fungicides in grape brewing process was not only related to the brewing process, but also related to the physicochemical properties of the fungicides.

Key words: fungicide, wine, pesticide residue

中图分类号:

章丽君, 章虎, 徐明飞, 林春绵, 吴慧珍, 徐杰, 钱鸣蓉. 葡萄酿制过程中5种杀菌剂的残留变化[J]. 浙江农业学报, 2019, 31(1): 149-154.

ZHANG Lijun, ZHANG Hu, XU Mingfei, LIN Chunmian, WU Huizhen, XU Jie, QIAN Mingrong. Dynamics of 5 fungicides residue in grape brewing fermentation process[J]. , 2019, 31(1): 149-154.

参考文献

[1] 李培培, 陈敏, 王军. QuEChERS-高效液相色谱法检测红葡萄酒中多菌灵和甲霜灵杀菌剂残留[J]. 食品与发酵工业, 2015, 41(1): 202-206.
LI P P, CHEN M, WANG J.Determination of carbendazim and metalaxyl pesticides in red wine by QuEChERS-high performance liquid chromatography[J]. Food and Fermentation Industries, 2015, 41(1): 202-206. (in Chinese with English abstract)
[2] 薛洁, 张敬, 梁萌萌, 等. 葡萄酒中农药残留的调查研究[J]. 酿酒科技, 2014 (7): 4-8.
XUE J, ZHANG J, LIANG M M, et al.Research on residual pesticide in grape wine[J]. Liquor-Making Science & Technology, 2014 (7): 4-8. (in Chinese with English abstract)
[3] 柳菡, 张亚莲, 丁涛, 等. 高效液相色谱-四极杆/静电场轨道阱高分辨质谱用于葡萄酒中111种农药残留的定性筛查与定量分析[J]. 分析测试学报, 2014, 33(5): 489-498.
LIU H, ZHANG Y L, DING T, et al.Screening and quantification of 111 pesticide residues in wines by high performance liquid chromatography-quadrupole/electrostatic field orbitrap high-resolution mass spectrometry[J]. Journal of Instrumental Analysis, 2014, 33(5): 489-498. (in Chinese with English abstract)
[4] 吕梦莎, 林能镖, 梁玉英, 等. 高效液相色谱法同时测定葡萄酒中16种添加剂[J]. 食品科学, 2016, 37(8): 222-225.
LYU M S, LIN N B, LIANG Y Y, et al.Simultaneous determination of 16 additives in wine by high performance liquid chromatography[J]. Food Science, 2016, 37(8): 222-225. (in Chinese with English abstract)
[5] MARTÍNEZ G, MORALES A, MAESTRO A, et al. Determination of nine fungicides in grape and wine using QuEChERS extraction and LC/MS/MS analysis[J]. Journal of AOAC International, 2015, 98(6): 1745-1751.
[6] 刘家涛. 脉冲电场降解红葡萄酒醪有机磷农药残留的研究[D]. 晋中: 山西农业大学, 2015.
LIU J T.The research of degradation on organophophorus pesticide residues in red wine mass processed by pulse electric fied[D]. Jinzhong: Shanxi Agricultural University,2015.(in Chinese with English abstract)
[7] CABRAS P, ANGIONI A.Pesticide residues in grapes, wine, and their processing products[J]. Journal of Agricultural and Food Chemistry, 2000, 48(4): 967-973.
[8] BELLINCONTRO A, PROSPERI P, DE SANTIS D, et al.Control of environmental parameters in postharvest partial dehydration of wine grapes reduces water stress[J]. Postharvest Biology and Technology, 2017, 134: 11-16.
[9] DEED R C, FEDRIZZI B, GARDNER R C.Influence of fermentation temperature, yeast strain, and grape juice on the aroma chemistry and sensory profile of Sauvignon Blanc wines[J]. Journal of Agricultural and Food Chemistry, 2017, 65(40): 8902-8912.
[10] BELLINCONTRO A, MATARESE F, D'ONOFRIO C, et al. Management of postharvest grape withering to optimise the aroma of the final wine: a case study on Amarone[J]. Food Chemistry, 2016, 213: 378-387.
[11] ?UŠ F, ?ESNIK H B, BOLTA Š V, et al. Pesticide residues in grapes and during vinification process[J]. Food Control, 2010, 21(11): 1512-1518.
[12] GARAU V L, DE MELO ABREU S, CABONI P, et al. Residue-free wines: fate of some quinone outside inhibitor (QoI) fungicides in the winemaking process[J]. Journal of Agricultural and Food Chemistry, 2009, 57(6): 2329-2333.
[13] VAQUERO-FERNÁNDEZ L, SANZ-ASENSIO J, FERNÁNDEZ-ZURBANO P, et al.Determination of fungicide pyrimethanil in grapes, must, fermenting must and wine[J]. Journal of the Science of Food and Agriculture, 2013, 93(8): 1960-1966.
[14] 高学峰, 杨继红, 王华. 葡萄及葡萄酒生产过程中副产物的综合利用研究进展[J]. 食品科学, 2015, 36(7): 289-295.
GAO X F, YANG J H, WANG H.Comprehensive utilization of by-products from grape and wine production[J]. Food Science, 2015, 36(7): 289-295. (in Chinese with English abstract)
[15] 王玉路, 王宗义, 贾昌喜, 等. 葡萄酒酿造过程中12种残留杀菌剂的归趋追踪[J]. 食品与发酵工业, 2016, 42(3): 114-118.
WANG Y L, WANG Z Y, JIA C X, et al.Fate tracing for 12 residual fungicides in grapes during vinification process[J]. Food and Fermentation Industries, 2016, 42(3): 114-118. (in Chinese with English abstract)

葡萄酿制过程中5种杀菌剂的残留变化

Dynamics of 5 fungicides residue in grape brewing fermentation process

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价

[1]	徐雪芬, 倪春辉, 李惠霞, 李焕宇, 李文豪, 陈垣, 胡芳弟. 党参根腐病病原菌鉴定及其室内毒力测定[J]. 浙江农业学报, 2021, 33(1): 96-103.
[2]	王娣, 狄珊珊, 王新全, 张昌朋, 王祥云, 王萌. 丁硫克百威在豇豆不同时期施用的降解代谢研究[J]. 浙江农业学报, 2020, 32(11): 2050-2058.
[3]	方琦, 张俊, 周锦云. 加工过程对柑橘罐头多菌灵残留的影响[J]. 浙江农业学报, 2018, 30(9): 1599-1603.
[4]	虞游毅, 杨璐, 廖享, 程平, 武胜利, 李宏. 高效氯氟氰菊酯和氯氰菊酯在苹果中的残留降解动态及其去除方法[J]. 浙江农业学报, 2018, 30(8): 1376-1381.
[5]	葛婧, 蒋金花, 蔡磊明. 3种三唑类杀菌剂对斑马鱼的毒性研究[J]. 浙江农业学报, 2018, 30(5): 744-755.
[6]	李真, 孙彩霞, 戴芬, 郑蔚然, 于国光, 姚佳蓉, 王强. 食品安全国家标准GB 2763—2016对葡萄的新要求[J]. 浙江农业学报, 2018, 30(5): 840-847.
[7]	谢道燕，杨振国，周春涛，柴建萍，达爱斯，倪婧，江秀均，罗雁婕*. 新型杀菌剂健达对桑树及家蚕的安全性评价[J]. 浙江农业学报, 2016, 28(4): 654-.
[8]	段海明, 余利, 黄伟东, 余海兵. 番茄灰霉病菌高效杀菌剂筛选及新型混剂研究[J]. 浙江农业学报, 2016, 28(12): 2060-2067.
[9]	徐丽红1，吴应淼2，蔡铮1，郑蔚然1，叶长文2，吴银华2. 不同栽培方式下灰树花有害重金属、农药残留及硒含量比较[J]. 浙江农业学报, 2016, 28(1): 79-.
[10]	冯春野1，鲍佳沁1，方晓明2，，丁卓平1，. 上海地区市售果蔬农药残留状况调查与分析 [J]. 浙江农业学报, 2015, 27(3): 434-.
[11]	李戌清1，田忠玲2，郑积荣1，郑经武2. 番茄灰叶斑病病原菌生物学特性及杀菌剂筛选[J]. 浙江农业学报, 2015, 27(11): 1953-.
[12]	刘莉1，2，袁名安3，盛仙俏2，朱平阳2，王艳2，陈桂华2，*. 基质效应对黄瓜中4种有机磷农药残留检测的影响 [J]. 浙江农业学报, 2014, 26(6): 1564-.
[13]	何建红1，胡选祥1，赵帅锋1，柯汉云1，吴燕君2，赵丽2. 联苯肼酯在草莓上的残留降解及其安全使用 [J]. 浙江农业学报, 2014, 26(5): 1268-.
[14]	管文辰;王新全;章虎;徐浩;王祥云;王鸣华;王强;*. 不同清洗液对小白菜甲霜灵和苯醚甲环唑的去除效果[J]. , 2014, 26(2): 0-451455.
[15]	蒲占湑;黄振东;胡秀荣;李红叶;. 六种杀菌剂对柑橘炭疽病菌的室内毒力和田间防治效果[J]. , 2014, 26(1): 0-126.