Original Article registration data of China Pesticide Information Network (http:// www.chinapesticide.org.cnhysj/index.jhtml), pyraclostrobin has been registered in 79 crops, such as rice, wheat, peanut, cucumber, pepper, potato, onions, watermelon, apple, honeysuckle, tea and so on. Besides, it can improve crop physiological function and enhance crop stress resistance (Li et al., 2020;Xiong et al., 2020). However, pyraclostrobin is highly toxic to fish, invertebrates and amphibians in aquatic ecosystems (Mao et al., 2020;Skanes et al., 2021;Zhang et al., 2017). Therefore, it is necessary to investigate the dissipation fate in agricultural products and environmental samples to ensure food and environment safety.According to the research reported, a variety of detection methods have been used to detect pyraclostrobin residues in different plant substrates. Pyraclostrobin residue analysis is mainly conducted through gas chromatography(GC) (Lagunas-Allue et al., 2015;Podbielska et al., 2018), GC coupled with mass spectrometry (GC-MS) (Menezes et al., 2010), GC coupled with tandem mass spectrometry (GC-MS/MS) (González-Rodríguez et al., 2009), high-performance liquid chromatography (HPLC) (Lin et al., 2020), HPLC coupled with tandem mass spectrometry (HPLC-MS/MS) (Zhao et al., 2020(Zhao et al., , 2021, ultrahigh performance liquid chromatography with tandem mass spectrometry (UHPLC-MS/MS) (Gao et al., 2019;He et al., 2021), and so on. However, no studies have been reported on any environmental residual behavior of pyraclostrobin in wax gourd at present. QuEChERS (quick, easy, cheap, effective,
Aroma composition is critical to the quality of rice wine. In order to clarify the effect of different koji on the aroma components of rice wine. The Yuanyang rice was selected as raw material, and three kinds of rice wine koji were added during rice wine fermentation. The aroma components of three wine samples fermented at 31 °C for nine days were qualitatively and quantitatively analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that a total of 81 aroma components were detected in the three groups of wine samples, including 30 esters, 18 alcohols, 4 acids and 29 other organic substances. The ester with the most content was ethyl palmitic acid, and the alcohol with the most content was ethanol. Therefore, the amount and type of esters, the ratio and interaction among esters, alcohols and acids in wine play an important role in the sensory quality of rice wine, and the joint action of various aroma components affects the quality of rice wine.
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