The behavior of chlorpyrifos and its metabolite 3,5,6-trichloro-2-pyridinol in tomatoes during home canning

• Published in: Food control Vol. 31; no. 2; pp. 560 - 565
• Main Authors: Han, Yongtao, Li, Wenming, Dong, Fengshou, Xu, Jun, Liu, Xingang, Li, Yuanbo, Kong, Zhiqiang, Liang, Xuyang, Zheng, Yongquan
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.06.2013; Elsevier
• Subjects: 3,5,6-trichloro-2-pyridinol; Biological and medical sciences; Chlorpyrifos; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; General aspects; Handling, storage, packaging, transport; Processing; Tomato; UPLC-MS/MS; Chlorpyrifos; 3,5,6-trichloro-2-pyridinol; UPLC-MS/MS; Tomato; Processing; Vegetables; Metabolite; Conditioning; Canning
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2012.11.050

The behavior of home canning on residue levels of chlorpyrifos and its metabolite 3,5,6-trichloro-2-pyridinol in tomatoes was assessed. The residues were determined by ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS) after each step including washing, peeling, homogenization, simmering, and sterilization. Results showed that the amount of chlorpyrifos after washing reduced 29.9%, while the amount of 3,5,6-trichloro-2-pyridinol after washing remained the same as that in raw tomatoes. Chlorpyrifos and 3,5,6-trichloro-2-pyridinol were proved to be mostly retained in tomato skin. The peeling process caused the loss of 63.5% of chlorpyrifos and 53.3% of 3,5,6-trichloro-2-pyridinol from tomatoes, with the processing factor of peeling at 0.09 and 0.43 respectively, whereas homogenization, simmering, and sterilization process had little effects on the removal of chlorpyrifos and 3,5,6-trichloro-2-pyridinol residue. ► The UPLC-ESI-MS/MS method was used to determine chlorpyrifos and TCP residues. ► We investigated the changes of chlorpyrifos and TCP during tomato processing. ► Washing and Peeling process remove most of chlorpyrifos and TCP residues. ► The PFs on chlorpyrifos and TCP were calrified in tomatoes during home canning.