葡萄酿制过程中5种杀菌剂的残留变化  

Dynamics of 5 fungicides residue in grape brewing fermentation process

作　　者：章丽君 章虎[2] 徐明飞[2] 林春绵 吴慧珍[3] 徐杰[2] 钱鸣蓉[2] ZHANG Lijun;ZHANG Hu;XU Mingfei;LIN Chunmian;WU Huizhen;XU Jie;QIAN Mingrong(College of Environment,Zhejiang University of Technology,Hangzhou 310032,China;Institute of Quality and Standard for Agro-Products,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China;College of Biology and Environmental Engineering,Zhejiang Shuren University,Hangzhou 310015,China)

机构地区：[1]浙江工业大学环境学院,浙江杭州310032 [2]浙江省农业科学院农产品质量标准研究所,浙江杭州310021 [3]浙江树人大学生物与环境工程学院,浙江杭州310015

出　　处：《浙江农业学报》2019年第1期149-154,共6页Acta Agriculturae Zhejiangensis

基　　金：国家自然科学基金(21507114)

摘　　要：采用高效液相色谱串联质谱法(HPLC-MS/MS)对葡萄家酿过程酒汁中5种杀菌剂(腈菌唑、噁唑菌酮、双炔酰菌胺、丙环唑、苯醚甲环唑)残留进行分析,考查添加酵母菌对其残留的影响。结果表明,葡萄酒汁中5种杀菌剂的回收率为75. 4%～112. 5%。初发酵过程中,5种杀菌剂有不同程度的降解,但腈菌唑和双炔酰菌胺在添加酵母菌发酵的酒汁中无显著降解,在二次发酵过程中,5种杀菌剂残留均呈现较稳定水平。在酿酒过程中添加酵母对5种杀菌剂的降解无显著影响。目标杀菌剂在葡萄酿造过程中的残留变化不仅与酿造工艺有关,还与杀菌剂的理化性质相关。The residue of five fungicides(myclobutanil,famoxadone,mandipropamid,propiconazole,difenoconazole)in homemade wine fermentation process was analyzed by high performance liquid chromatography-mass spectrometry/mass spectrometry(HPLC-MS/MS).The effect of adding yeast on fungicides residue was also studied.It was shown that the average recoveries of the determination method ranged in 75.4%-112.5%.Five fungicides showed different degrees of degradation in the first fermentation stage,yet myclobutanil and mandipropamid showed no significant degradation during the fermentation process with yeast addition.The five fungicides residue showed a balanced state during the secondary fermentation stage.Adding yeast during fermentation did not significantly affect the degradation tendency.The residue of five fungicides in grape brewing process was not only related to the brewing process,but also related to the physicochemical properties of the fungicides.

关 键 词：杀菌剂 葡萄酒 农药残留 

分 类 号：S609.9[农业科学—园艺学] TS207.3[轻工技术与工程—食品科学]