Residue change of six pesticides in Chinese liquor produced from sorghum

Yang, Han; Yang, Juan; Song, Langzhou; Pan, Canping

doi:10.1080/10942912.2017.1311342

Cited by 5 publications

(2 citation statements)

References 26 publications

(25 reference statements)

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“…Similar results were reported by Yu et al (2021), in which organophosphorus pesticides including chlorpyrifos and omethoate showed lower concentrations in fermented dough. The reduction of pesticide residues during fermentation might be attributed to biological degradation caused by the activity of microbes according to previous studies (Han et al, 2017;Quan et al, 2020).…”

Section: Effects Of Chinese Steamed Bun Processing On the Pesticide R...mentioning

confidence: 71%

Effect of Chinese steamed bun and bread processing on pesticide residues in wheat flour

Duan

Gao³

et al. 2022

Food Prod Process and Nutr

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The changes of five pesticides including imidacloprid, triadimefon, fenitrothion, chlorpyrifos-methyl, and chlorpyrifos in wheat flour during Chinese steamed bun and bread processing were systematically investigated. The pesticide residues were determined by high performance liquid chromatography coupled with diode array detector. Dough mixing step in both Chinese steamed bun and bread processing reduced the concentration of five pesticide residues significantly by 33 to 46%. It was mainly attributed to the increase of moisture content in mixed dough during this step. The reduction of pesticides in fermenting step varied from 2 to 22% in Chinese steamed bun and bread processing. Resting step in both Chinese steamed bun and bread processing has little effect on the pesticide residues with the reduction from 2 to 8%. The five pesticides have different behaviours in steaming step of Chinese steamed bun processing and in baking step of bread processing. During the steaming step, only the concentrations of triadimefon and imidacloprid residues in crust were increased by 52 and 1%, the others in crust and in crumb of Chinese steamed bun were decreased by 4 to 38%. After the baking step, the concentrations of triadimefon and imidacloprid residues in crust, and the triadimefon residue in crumb of bread were increased by 65, 83, and 14%, respectively, the others were all reduced. The processing factors (PFs) for triadimefon and imidacloprid in crust in the steaming and baking steps, for triadimefon in crumb in the baking steps were greater than 1, and the others were all less than 1. Overall, this study provides important references for monitoring pesticide residues in the processing of wheat flour products. The PFs obtained could be helpful for the risk assessment of pesticides in wheat flour products.

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Section: Effects Of Chinese Steamed Bun Processing On the Pesticide R...mentioning

confidence: 71%

Effect of Chinese steamed bun and bread processing on pesticide residues in wheat flour

Duan

Gao³

et al. 2022

Food Prod Process and Nutr

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“…Sorghum is the main raw material for making liquor and plays an important role in our national economy [1,2]. Especially in recent years, driven by the rapid development of the liquor industry in 2020, China's sorghum planting area has reached 635,000 hm 2 and the output reached 2.97 million tons, it is the fifth largest food crop in the country [3,4], but constrained by many factors, China's sorghum harvesting mechanization is still in its infancy [5].…”

Section: Introductionmentioning

confidence: 99%

Design and Experiment of Grain Lifter for Sorghum Harvester

He,

Wang,

Geng

et al. 2023

Applied Sciences

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In order to solve the problems of grain lifter in sorghum harvesting, such as ear loss and serious crop leakage loss, combined with the physical and mechanical characteristics of sorghum, the segmented and reverse spiral grain lifter for sorghum harvesting and cutting table was developed, and the design method of the main structural parameters of the grain lifter was determined. The comparative test of the working effect of the clasp showed that the working effect of the cutting table with the clasp was better than that without the clasp, which effectively reduced the harvest loss of the cutting table. By using Box–Behnken experimental design method, the influence law of forward speed, tilt angle, and rotation speed of grain lifter on the rate of ear loss and harvest loss in sorghum harvesting was investigated. The regression mathematical model and response surface of the rate of ear loss and harvest loss and analysis factors were established, and the optimal working parameters of the grain lifter were determined. The forward speed was 0.8 m/s, the tilt angle of the grain lifter was 28°, and the rotation speed of the grain lifter was 330 r/min. Under these conditions, the spike loss rate was 2.01, the leakage loss rate was 2.19, and the error with the theoretical value was less than 3%, which proved the rationality of the optimized combination parameters. In the harvest of crooked and fallen sorghum, the grain lifter can effectively reduce the loss of sorghum head drop and lodging leakage, ensure the reliability of the cutting table, and achieve low loss and efficient harvest of sorghum.

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