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Nonstereoselective dissipation of sulfoxaflor in different Puer tea processing
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-07-26 , DOI: 10.1002/fsn3.1789 Hongcheng Liu 1 , MingMing Jiang 2 , Qiwan Li 1
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-07-26 , DOI: 10.1002/fsn3.1789 Hongcheng Liu 1 , MingMing Jiang 2 , Qiwan Li 1
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The stereoisomer behavior of sulfoxaflor was investigated by liquid chromatography‐tandem mass spectrometry (LC‐MS/MS) during raw Puer tea, ripen Puer tea, and sun‐dry Puer tea processing. The persistence of sulfoxaflor stereoisomers was consistently prolonged with different Puer tea processing from sun‐dry Puer tea, ripen Puer tea to raw Puer tea with t1/2 4.0–4.2 hr (sun‐dry Puer tea) to 6.21–7.04 months (raw Puer tea). Three fermentation temperature in ripen Puer tea shown that the sulfoxaflor residue was easy to degrade under low fermentation temperature (37°C). It implied that enzyme catalysis may play an important role in degradation of sulfoxaflor. The no‐enantioselective dissipation of sulfoxaflor was found in different Puer tea processing.
中文翻译：
不同普洱茶加工过程中氟啶虫胺的非立体选择性消散
采用液相色谱-串联质谱（LC-MS/MS）研究了普洱生茶、熟茶和晒干普洱茶加工过程中氟啶虫胺立体异构体的行为。不同的普洱茶加工过程中，从晒干普洱茶、熟普洱茶到生普洱茶，氟啶虫胺立体异构体的持久性均得到延长，时间为1/2 4.0–4.2 小时（晒干普洱茶）至 6.21–7.04 个月（生普洱茶）。普洱茶）。普洱熟茶的三种发酵温度表明，在较低的发酵温度（37℃）下，磺胺嘧啶残留物很容易降解。这表明酶催化可能在氟啶虫胺的降解过程中发挥重要作用。在不同的普洱茶加工过程中均发现氟啶虫胺非对映选择性消散。
更新日期：2020-09-20
中文翻译：
不同普洱茶加工过程中氟啶虫胺的非立体选择性消散
采用液相色谱-串联质谱（LC-MS/MS）研究了普洱生茶、熟茶和晒干普洱茶加工过程中氟啶虫胺立体异构体的行为。不同的普洱茶加工过程中，从晒干普洱茶、熟普洱茶到生普洱茶，氟啶虫胺立体异构体的持久性均得到延长，时间为1/2 4.0–4.2 小时（晒干普洱茶）至 6.21–7.04 个月（生普洱茶）。普洱茶）。普洱熟茶的三种发酵温度表明，在较低的发酵温度（37℃）下，磺胺嘧啶残留物很容易降解。这表明酶催化可能在氟啶虫胺的降解过程中发挥重要作用。在不同的普洱茶加工过程中均发现氟啶虫胺非对映选择性消散。
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