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Titolo:
Thermal stability of organophosphorus pesticide triazophos and its relevance in the assessment of risk to the consumer of triazophos residues in food
Autore:
Holden, AJ; Chen, L; Shaw, IC;
Indirizzi:
Univ Cent Lancashire, Dept Environm Management, Preston PR1 2HE, Lancs, England Univ Cent Lancashire Preston Lancs England PR1 2HE R1 2HE, Lancs, England Christchurch Res Ctr, Inst Environm Sci & Res, Christchurch, New Zealand Christchurch Res Ctr Christchurch New Zealand Christchurch, New Zealand
Titolo Testata:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
fascicolo: 1, volume: 49, anno: 2001,
pagine: 103 - 106
SICI:
0021-8561(200101)49:1<103:TSOOPT>2.0.ZU;2-R
Fonte:
ISI
Lingua:
ENG
Soggetto:
DIODE-ARRAY DETECTION; PERFORMANCE LIQUID-CHROMATOGRAPHY; PARTIAL LEAST-SQUARES; CROSS-SECTIONS; BEEF MUSCLE; SPECTROCHROMATOGRAMS; PROCYMIDONE; CALIBRATION; RESOLUTION; COOKING;
Keywords:
triazophos; cooking; stability; high-performance liquid chromatography; ultraviolet detection; organophosphorus pesticides; risk to the consumer; pesticide residues in food;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Citazioni:
18
Recensione:
Indirizzi per estratti:
Indirizzo: Holden, AJ Univ Cent Lancashire, Dept Environm Management, Preston PR1 2HE, Lancs, England Univ Cent Lancashire Preston Lancs England PR1 2HE cs, England
Citazione:
A.J. Holden et al., "Thermal stability of organophosphorus pesticide triazophos and its relevance in the assessment of risk to the consumer of triazophos residues in food", J AGR FOOD, 49(1), 2001, pp. 103-106

Abstract

The degradation of triazophos in aqueous solutions was monitored at 205 and 254 nm after separation using high-performance liquid chromatography. An ODS column was used with a mobile phase of 60% acetonitrile and 0.04% phosphoric acid at a flow fate of 1.4 cm(3) min(-1). When dissolved in distilledwater, similar to 30% of the original triazophos was detected. The effect of heating time and temperature on a 0.5 mg dm(-3) standard was investigated. Over a 150 min period at 100 degreesC the peak area detected for the standard decreased by 58.67 +/- 6.19 and 65.03 +/- 4.61% when measured at 254 and 205 nm, respectively. The precision of the absorbance detected at 205 and 254 nm was: 3.54 +/- 2.8 and 3.86 +/- 3.9%, respectively. There was a significant difference (P = 0.10) between the precision of the results obtained at each wavelength. The t(calcd) value was -2.236 and the t(crit) value wa 1.94. The mast sensitive wavelength was 205 nm. A 54% difference in the gradients of the calibration graphs obtained at each wavelength was observed. The results suggest that similar to 72% of triazophos is degraded duringa 20 min cooking period at 100 degreesC, due to ambient and. elevated temperature hydrolysis. Therefore, the dose to the consumer of triazophos residues in cooked food is likely to be similar to 72% lower than in the raw food, with a concomitant reduction in toxicological risk.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 23/01/20 alle ore 03:39:38