文献类型： 外文期刊
作者： Liu, Hongcheng 1 ; Jiang, MingMing 2 ; Li, Qiwan 1 ;
作者机构： 1.Yunnan Acad Agr Sci, Supervis & Testing Ctr Farm Prod Qual, Inst Qual Stand & Testing Technol, Minist Agr, Kunming, Yunnan, Peoples R China
2.Kunming Med Univ, Sch Pharmaceut Sci, Kunming, Yunnan, Peoples R China
3.Kunming Med Univ, Yunnan Key Lab Pharmacol Nat Prod, Kunming, Yunnan, Peoples R China
关键词： LC-MS/MS; Puer tea processing; stereoselective dissipation; sulfoxaflor
期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：2.863； 五年影响因子：3.141 ）
ISSN： 2048-7177
年卷期： 2020 年 8 卷 9 期
页码：
收录情况： SCI
摘要： The stereoisomer behavior of sulfoxaflor was investigated by liquid chromatography-tandem mass spectrometry (LC-MS/MS) during raw Puer tea, ripen Puer tea, and sun-dry Puer tea processing. The persistence of sulfoxaflor stereoisomers was consistently prolonged with different Puer tea processing from sun-dry Puer tea, ripen Puer tea to raw Puer tea witht(1/2)4.0-4.2 hr (sun-dry Puer tea) to 6.21-7.04 months (raw Puer tea). Three fermentation temperature in ripen Puer tea shown that the sulfoxaflor residue was easy to degrade under low fermentation temperature (37 degrees C). It implied that enzyme catalysis may play an important role in degradation of sulfoxaflor. The no-enantioselective dissipation of sulfoxaflor was found in different Puer tea processing.
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