Nonstereoselective dissipation of sulfoxaflor in different Puer tea processing

Hongcheng Liu; MingMing Jiang; Qiwan Li

doi:10.1002/fsn3.1789

Nonstereoselective dissipation of sulfoxaflor in different Puer tea processing

Food Sci Nutr. 2020 Jul 26;8(9):4929-4935. doi: 10.1002/fsn3.1789. eCollection 2020 Sep.

Authors

Hongcheng Liu¹, MingMing Jiang², Qiwan Li¹

Affiliations

¹ Institute of Quality Standard and Testing Technology Yunnan Academy of Agricultural Science, Supervision and Testing Center for Farm Product Quality Ministry of Agriculture Kunming China.
² School of Pharmaceutical Science & Yunnan Key Laboratory of Pharmacology for Natural Products Kunming Medical University Kunming China.

Abstract

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 with t _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°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.

Keywords: LC‐MS/MS; Puer tea processing; stereoselective dissipation; sulfoxaflor.