The fate of thiamethoxam and its main metabolite clothianidin in peaches and the wine-making process. (15th July 2022)

• Record Type: Journal Article
• Authors: Tian, Fajun; Qiao, Chengkui; Wang, Caixia; Pang, Tao; Guo, Linlin; Li, Jun; Pang, Rongli; Xie, Hanzhong
• Is Part Of: Food chemistry. Volume 382(2022)
• Publication Date: 2022-07-15
• Subjects: Thiamethoxam -- Clothianidin -- Dissipation -- Processing factor -- Peach; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.132291
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The dissipation of thiamethoxam followed the first-order kinetics model with half-lives of 4.9–5.5 days under field conditions and 10.3–15.8 days during storage. Fermentation was the most effective way of reducing the thiamethoxam and clothianidin. The PFs of thiamethoxam and clothianidin in each processing were all less than 1. Abstract: Thiamethoxam is widely used to control a large number of insect pests of peach crops. Understanding the fate of thiamethoxam and its main metabolite clothianidin in field peach, during storage, and in the processing of peach wine is of vital importance for food safety. The thiamethoxam and clothianidin were separated and determined by high-performance liquid chromatography coupled to tandem mass spectrometry (HPLC-MS/MS). Field and storage results showed that the half-lives of thiamethoxam were 4.9–5.5 and 10.3–15.8 days, respectively. The processing factors (PFs) of all the wine-making procedures were less than 1, and the PFs of the overall process ranged from 0.10 to 0.47. The highest elimination rate was obtained for thiamethoxam and clothianidin during the fermentation process. The results from this study could understand the dissipation kinetics and residual levels of thiamethoxam and clothianidin in peach, and also help to accurately assess their risks in the raw and wine-making process.