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• W2069401830 abstract "Abstract The behavior of home canning on residue levels of chlorpyrifos and its metabolite 3,5,6-trichloro-2-pyridinol in tomatoes was assessed. The residues were determined by ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS) after each step including washing, peeling, homogenization, simmering, and sterilization. Results showed that the amount of chlorpyrifos after washing reduced 29.9%, while the amount of 3,5,6-trichloro-2-pyridinol after washing remained the same as that in raw tomatoes. Chlorpyrifos and 3,5,6-trichloro-2-pyridinol were proved to be mostly retained in tomato skin. The peeling process caused the loss of 63.5% of chlorpyrifos and 53.3% of 3,5,6-trichloro-2-pyridinol from tomatoes, with the processing factor of peeling at 0.09 and 0.43 respectively, whereas homogenization, simmering, and sterilization process had little effects on the removal of chlorpyrifos and 3,5,6-trichloro-2-pyridinol residue." @default.
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• W2069401830 date "2013-06-01" @default.
• W2069401830 modified "2023-10-17" @default.
• W2069401830 title "The behavior of chlorpyrifos and its metabolite 3,5,6-trichloro-2-pyridinol in tomatoes during home canning" @default.
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• W2069401830 doi "https://doi.org/10.1016/j.foodcont.2012.11.050" @default.
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