毒死蜱等7种农药残留在玉米酿酒加工过程中的迁移与降解规律

Migration and degradation of 7 pesticide residues in maize brewing process

目的开发了多残留检测方法并研究了以玉米为原料发酵加工白酒酿造过程中的几种农药残留变化及残留浓度。方法用改进的QuEChERS方法进行样品前处理,采用气相色谱-质谱法（gas chromatography-mass spectrometry,GC-MS）对毒死蜱等7种农药残留水平及残留浓度进行检测。结果玉米和白酒中7种农药的添加回收率在81%~95%之间,方法检出限均在1~10μg/kg之间,定量限均在3~30μg/kg之间。随着发酵时间的延长,毒死蜱等7种农药的残留水平1~14 d内降低缓慢;蒸馏后的轻组分酒液样品中有痕量农药残留检出。结论发酵并不引起测试的农药残留显著降解,但酿酒过程农药迁移率很低,白酒中农药残留风险不高。

Objective To establish a pesticide multi-residue detection method in liquor and investigate the changes of pesticide residues and the residual concentrations of maize in the process of brewing.Methods After pretreatment using modified QuEChERS method, the residue levels and residual concentrations of chlorpyrifos and other 6 pesticides were detected by gas chromatography-mass spectrometry （GC-MS）.ResultsThe recoveries of the 7 pesticides in maize and liquor were 81%~95%. The limits of detection （LODs） were 1~10 μg/kg and the limits of quantification （LOQs） were 3~30 μg/kg in maize and liquor. With the extension of fermentation time, the residue levels of 7 pesticides basically remained the same from 1 to 10 d, and decreased after 10 d, and some trace level of pesticides could be detected after the distillation.ConclusionFermentation does not cause significant degradation of pesticide residue and the process of pesticide mobility is very low. The pesticide residue risk is not high in liquor.