Residue change of six pesticides in Chinese liquor produced from sorghum

Figures & data

Figure 1. Scheme for the production of Chinese liquor used in this study and sampling points.

Table 1. Parameters of the six pesticides determined by GC-MS/MS.

Pesticides	Retention time (min)	Quantitative ion pair (m/z)	Qualitative ion pair (m/z)	Collision energy (V)
Triadimefon	10.09	208/181	208/127	10,10
Lambda-cyhalothrin	14.84	208/181	181/152	10,23
Beta-cypermethrin	16.94	181/152	163/127	25,10
Esfenvalerate	18.48	167/125	167/139	10,10
Pyraclostrobin	18.36	132/77	164/132	1510
Difenoconazole	19.05	323/265	265/202	15,5

Figure 2. Typical chromatogram of standard (0.05 mg kg^–1).

Table 2. Calibration curve coefficients (R²), matrix effects (ME), LOQs (μg kg⁻¹), and LODs (μg kg⁻¹) for the six pesticides in sorghum, Chinese liquor, fermented grains, and rice hull.

	Sorghum (μg kg^−Citation1)				Chinese liquor (μg kg^−Citation1)				Fermented grains (μg kg^−Citation1)				Rice hull (μg kg^−Citation1)
Pesticides	R^2	ME	LOQ	LOD	R^2	ME	LOQ	LOD	R^2	ME	LOQ	LOD	R^2	ME	LOQ	LOD
Triadimefon	0.9998	1.4	1.2	0.4	0.9998	1.0	1.4	0.4	0.9999	1.4	0.6	0.2	0.9998	1.2	1.3	0.4
Lambda-cyhalothrin	0.9995	1.8	0.8	0.2	0.9994	0.9	2.0	0.6	0.9995	1.8	0.8	0.2	0.9994	1.5	0.8	0.2
Beta-cypermethrin	0.9997	2.2	1.5	0.5	0.9991	0.9	1.5	0.5	0.9994	1.5	1.7	0.5	0.9997	0.8	3.8	1.1
Esfenvalerate	1.0000	2.4	1.0	0.3	0.9997	1.0	2.1	0.6	0.9999	2.3	1.8	0.5	0.9996	1.5	3.7	1.1
Pyraclostrobin	0.9994	2.7	1.8	0.5	0.9991	1.1	1.7	0.5	0.9993	2.1	1.7	0.5	0.9990	2.4	2.2	0.7
Difenoconazole	0.9994	2.2	0.8	0.2	0.9992	0.9	1.6	0.5	1.0000	1.7	1.7	0.5	0.9999	1.4	2.0	0.6

Figure 3. Recoveries of the six pesticides in sorghum, Chinese liquor, fermented grains, and rice hull at three spiked levels (n = 5).

Table 3. Residue magnitudes of the six pesticides (mg kg⁻¹) in samples after various processes (n = 3).

Sample	Triadimefon (mean ± SD)	Lambda-cyhalothrin (mean ± SD)	Beta-cypermethrin (mean ± SD)	Esfenvalerate (mean ± SD)	Pyraclostrobin (mean ± SD)	Difenoconazole (mean ± SD)
Raw sorghum	3.7^a±0.25	6.1^a±0.20	6.3^a±0.93	5.5^a±0.76	5.0^a±0.99	6.0^a±0.69
Soaked sorghum	2.3^b±0.25	4.0^b±0.36	4.4^b±0.75	3.9^b±0.61	3.4^b±0.047	4.2^b±0.68
Steamed sorghum	1.1^c±0.13	1.3^c±0.26	1.2^c±0.024	1.2^c±0.40	1.1^c±0.071	1.6^c±0.25
Primary fermented sorghum	0.56^d±0.037	0.54^d±0.061	0.68^d±0.016	0.69^d±0.074	0.70^d±0.11	0.69^d±0.079
Primary distilled liquor	0.022^e±0.002	ND	ND	ND	ND	ND
Primary distilled sorghum	0.38^f±0.007	0.24^e±0.016	0.29^e±0.024	0.39^e±0.022	0.46^e±0.052	0.41^e±0.097
Secondary fermented sorghum	0.21^f±0.027	0.13^e±0.014	0.18^e±0.015	0.16^f±0.015	0.16^f±0.017	0.21^f±0.020
Secondary distilled liquor	ND	ND	ND	ND	ND	ND
Vinasse	0.11^f±0.013	0.086^f±0.018	0.072^f±0.006	0.069^g±0.015	0.069^g±0.015	0.063^g±0.008

^a–gValues with different letters are significantly different (p < 0.05).

Table 4. PFs for different processing type (n = 3).

Processing type	Triadimefon	Lambda-cyhalothrin	Beta-cypermethrin	Esfenvalerate	Pyraclostrobin	Difenoconazole
Soaking	0.97	0.99	0.99	0.95	0.99*	0.99
Steaming	0.51	0.37	0.32	0.41*	0.37	0.42
Primary fermentation	0.67*	0.54*	0.61	0.79*	0.70	0.50
Primary distillation	0.004	nd	nd	nd	nd	nd
Secondary fermentation	0.69*	0.60	0.69	0.46	0.39	0.69*
Secondary distillation	nd	nd	nd	nd	nd	nd
Overall process	0.002	nd	nd	nd	nd	nd

*The highest processing factor of the three trials and others are the mean value of the three trials.

nd, Not detected and the processing factor is not calculated.

Zheng, X.W.; Yan, Z.; Nout, M.R.; et al. Characterization of the Microbial Community in Different Types of Daqu Samples as Revealed by 16S Rrna and 26S Rrna Gene Clone Libraries. World Journal of Microbiology and Biotechnology 2015, 31(1), 199–208.

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