title: Effect of sonication on eliminating of phorate in apple juice.
abstract: The degradation of phorate in apple juice by sonication was investigated in the present study. Results showed that sonication was effective in eliminating phorate in apple juice, and the ultrasonic power and sonication time significantly influenced the degradation of phorate (p<0.05). The degradation of phorate followed the first-order kinetics model well. Phorate-oxon and phorate sulfoxide were identified as the degradation products of phorate by gas chromatography-mass spectrometry (GC-MS). Moreover, the toxicity of apple juice samples spiked with phorate was significantly reduced by sonication (p<0.05). The quality indexes of apple juice including pH, titratable acidity (TA), electrical conductivity (EC), total soluble solids (TSS), and the contents of sucrose, glucose and fructose were not affected by sonication, and no visible difference in color was observed between the sonicated samples and the control.
authors.affiliation: College of Food Science & Nutritional Engineering, Chinese National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing 100083, China.
authors.forename: Yuanyuan
authors.initials: Y
authors.lastname: Zhang
authors.forename: Zhe
authors.initials: Z
authors.lastname: Zhang
authors.forename: Fang
authors.initials: F
authors.lastname: Chen
authors.forename: Hui
authors.initials: H
authors.lastname: Zhang
authors.forename: Xiaosong
authors.initials: X
authors.lastname: Hu
mesh_terms: D001628:Beverages; D007700:Kinetics; D027845:Malus / Q000737:chemistry*; D010702:Phorate / Q000302:isolation & purification*; D013010:Sonication
chemical_list: D010702:Phorate