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Degradation of diazinon in apple juice by ultrasonic treatment
Yuanyuan Zhang1, Wenjia Zhang, Xiaojun Liao
1College of Food Science and Nutritional Engineering, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
Abstract:
The degradation of diazinon spiked in apple juice treated by ultrasonic treatment was investigated in this paper. Results showed that the ultrasonic power and initial concentration of diazinon significantly influenced the degradation percentage of diazinon (p<0.05) and the degradation of diazinon followed the first-order kinetics model well. Based on the gas chromatography-mass spectrometry (GC-MS) analysis, seven degradation products of diazinon have been identified. A degradation pathway involving hydrolysis of the ester moiety, oxidation, hydroxylation, dehydration, and decarboxylation was proposed. Simultaneously, the toxicity of apple juice was mitigated by the ultrasonic treatment based on the photobacterium bioassay.
