Journal
FOOD CHEMISTRY
Volume 327, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127103
Keywords
Parathion methyl; Ultrasonication; Degradation kinetics; Ecotoxicity; Milk
Funding
- National Key R&D Program of China [2018YFC1602300]
- Natural Science Foundation of Jiangsu Province [BK20171139]
- Key R&D Program of Jiangsu Province [BE2019362]
- Forestry Science and Technology Innovation and Extension Project of Jiangsu Province [LYKJ[2017] 26]
- National First-class Discipline Program of Food Science and Technology [JUFSTR20180509]
- Science and Technology Project of Jiangsu Bureau of Quality and Technical Supervision [KJ175923, KJ185646]
- China Postdoctoral Science Foundation [2018M642165]
- Science and Technology Plan of Suzhou City [SS2019016]
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The removal of pesticide residues in food by ultrasound has attracted more attention in recent years, and the formation of intermediate products may have some profound effects on the toxicity of treated food. Therefore, degradation of parathion methyl (PM) in bovine milk by ultrasonic treatment was studied in this paper. Results showed that the ultrasonic intensity and the initial concentration of PM had a significant effect on the degradation rate of PM (P < 0.05). The maximum degradation rate of PM was 97.10%. Three transformation products were identified through UPLC-QTOF/MS analysis, and the oxidation pathway was proposed as the consequence of ultrasonication. Furthermore, according to Quantitative Structure Activity Relationship (QSAR) model prediction, the ecotoxicity of the transformation products may be higher than that of PM. These findings showed that although ultrasonic treatment can effectively degrade pesticide residues in food, it may also generate transformation products with the higher ecotoxicity.
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