Enantioselective fate of famoxadone during processing of apple cider and grape wine. Issue 3 (18th January 2021)

• Record Type: Journal Article
• Authors: Xu, Guofeng; Jia, Xiaohui; Li, Jing; Kuang, Lixue; Li, Haifei; Dong, Fengshou
• Is Part Of: Chirality. Volume 33:Issue 3(2021)
• Page Start: 134
• Page End: 142
• Publication Date: 2021-01-18
• Subjects: apple cider -- enantioselectivity -- famoxadone -- grape wine -- processing; Chirality -- Periodicals; Pharmaceutical chemistry -- Periodicals; 541.22
• DOI: 10.1002/chir.23296
• Languages: English
• ISSNs: 0899-0042

Abstract

Abstract: Famoxadone enantiomers were separated on Lux Amylose‐1 chiral column and determined by ultra‐performance liquid chromatography coupled with tandem mass spectrometry (UPLC‐MS/MS). The half‐lives of R‐(−)‐famoxadone and S‐(+)‐famoxadone were 69.3 and 86.6 h in apple cider, 231.0 and 346.5 h in apple pomace, 69.3 and 77.0 h in grape wine, and 231.0 and 346.5 h in grape pomace, respectively. The enantiomeric fraction (EF) values decreased gradually from 0.498, 0.499, and 0.500 (0 h) to 0.404, 0.374, and 0.427 (144 h) and then increased gradually to 0.474, 0.427, and 0.422 (312 h) in apple cider, grape wine, and grape pomace. The EF value in apple pomace decreased gradually from 0.499 (0 h) to 0.450 (168 h) and then increased gradually to 0.482 (312 h). The processing factors (PFs) for famoxadone ranged from 0.014 to 0.024 in the overall process. The residue of famoxadone reduced 94.7–97.4% after the fermentation process. Abstract :