Degradation behavior and products of malathion and chlorpyrifos spiked in apple juice by ultrasonic treatment.
Apple juice (13 degrees Brix) spiked with malathion and chlorpyrifos (2-3 mg l(-1) of each compound) was treated under different ultrasonic irradiations. Results showed that ultrasonic treatment was effective for the degradation of malathion and chlorpyrifos in apple juice, and the output power and treatment time significantly influenced the degradation of both pesticides (p<0.05). The maximum degradations were achieved for malathion (41.7%) and chlorpyrifos (82.0%) after the ultrasonic treatment at 500 W for 120 min. The degradation kinetics of both pesticides were fitted to the first-order kinetics model well (R(2)>or=0.90). The kinetics parameters indicated that chlorpyrifos was much more labile to ultrasonic treatment than malathion. Furthermore, malaoxon and chlorpyrifos oxon were identified as the degradation products of malathion and chlorpyrifos by gas chromatography-mass spectrometry (GC-MS), respectively. The oxidation pathway through the hydroxyl radical attack on the P=S bond of pesticide molecules was proposed.
Zhang
Yuanyuan
Y
College of Food Science and Nutritional Engineering, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing 100083, China.
Xiao
Zhiyong
Z
Chen
Fang
F
Ge
Yiqiang
Y
Wu
Jihong
J
Hu
Xiaosong
X
D001628:Beverages / Q000032:analysis*; D004390:Chlorpyrifos / Q000737:chemistry* / Q000528:radiation effects*; D005506:Food Contamination / Q000032:analysis*; D008294:Malathion / Q000737:chemistry* / Q000528:radiation effects*; D027845:Malus / Q000737:chemistry* / Q000528:radiation effects*
D004390:Chlorpyrifos; D008294:Malathion