Effects of the processing steps on chlorpyrifos levels during honey production |
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| Affiliation: | 1. Department of Food Science and Engineering, Northwest University, Xi’an 710069, China;2. Xi’an Analytical and Monitoring Centre for Agricultural Products Quality Safety, Xi’an 710077, China;1. Université de Bordeaux, Laboratoire Chimie et Biologie des Membranes et des Nanoobjets, CNRS, Bat. B14, Allée Geoffroy Saint Hilaire, 33600 Pessac, France;2. AGIR, 37, Avenue Albert Schweitzer, B.P. 100, 33402 Talence Cedex, France;1. Pharmacognosie et Molécules Naturelles Bioactives, Laboratoire d’Innovation Thérapeutique, UMR 7200, CNRS-Université de Strasbourg, Faculté de Pharmacie, 74 Route du Rhin, F-67401 Illkirch Cedex, France;2. Laboratoire de Pharmacochimie des Substances Naturelles, Département de Chimie Organique, Faculté de Sciences, Université de Yaoundé, BP 812, Yaoundé, Cameroon;3. Laboratoire de Chimie Thérapeutique, UMR7312, 51 Rue Cognacq-Jay, 51100 Reims, France;1. Department of Pharmacy, Zhongda Hospital, School of Medicine, Southeast University, Nanjing 210009, China;2. State Key Laboratory of Natural Medicines, China Pharmaceutical University, Nanjing 210009, China;3. Department of Endocrinology, Zhongda Hospital, School of Medicine, Southeast University, Nanjing 210009, China;1. Nutrition and Metabolism, UMR 204 NUTRIPASS, Prevention of Malnutrition and Linked Pathologies, University of Montpellier, Montpellier, France;2. INSERM U1046, University of Montpellier, Montpellier, France;3. Anatomy-Pathology, Guy de Chauliac Hospital-University Center, Montpellier, France;4. Phyco-Biotech, Rue Maurice Béjart, Montpellier, France;1. Pennsylvania Department of Environmental Protection, Pittsburgh, PA, USA;2. Renssalaer Polytechnic Institute, Troy, NY, USA |
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| Abstract: | The effects of different steps in honey production on chlorpyrifos levels were investigated. Chlorpyrifos residues were quantified by gas chromatography with flame photometric detection (GC-FPD) after each stage including preheating, filtration, vacuum concentration and pasteurization. The total loss of chlorpyrifos in honey was about 70% during the processing. Among these four stages, filtration and vacuum concentration had the significant effects on chlorpyrifos level, and the mean losses were 21.3 and 60.9, respectively. |
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