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Determination of difenoconazole residue in tomato during home canning by UPLC-MS/MS |
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| Authors: | Zhiqiang Kong Fengshou Dong Jun XuXingang Liu Changpeng ZhangJing Li Yuanbo LiXiu Chen Weili ShanYongquan Zheng |
| Affiliation: | a Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Key Laboratory of Pesticide Chemistry and Application, Ministry of Agriculture, Beijing 100193, PR China b State Key Laboratory Breeding Base for Zhejiang Sustainable Plant Pest Control, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China c Institute for the Control of Agrochemicals, Ministry of Agriculture, Beijing 100125, PR China |
| Abstract: | The effects of different steps in canned tomato paste production on difenoconazole levels were investigated. And residues were determined by using ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS) after each stage including washing, peeling, homogenization, simmering and sterilization. Results showed that washing and peeling process reduced the amount of residue by 99%, whereas homogenization, simmering, and sterilization process had little effects on the removal of difenoconazole residue. Difenoconazole mostly remained in tomato skin, therefore, washing and peeling significantly reduced difenoconazole, especially peeling resulted in nearly 94.6% difenoconazole removal from tomatoes, with the processing factor of peeling at < 0.05. |
| Keywords: | Tomato UPLC-MS/MS Difenoconazole Processing Canning |
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