The Experts below are selected from a list of 14691 Experts worldwide ranked by ideXlab platform

Xianjin Liu - One of the best experts on this subject based on the ideXlab platform.

  • changes of field incurred Chlorpyrifos and its toxic metabolite residues in rice during food processing from rac to consumption
    PLOS ONE, 2015
    Co-Authors: Zhiyong Zhang, Wayne Jiang, Qiu Jian, Wencheng Song, Zuntao Zheng, Donglan Wang, Xianjin Liu
    Abstract:

    The objectives of this study were to determine the effects of food processing on field incurred residues levels of Chlorpyrifos and its metabolite 3,5,6-Trichloro-2-pyridinol (TCP) in rice. The Chlorpyrifos and TCP were found to be 1.27 and 0.093 mg kg-1 in straw and 0.41 and 0.073 mg kg-1 in grain, respectively. It is observed that the sunlight for 2 hours does not decrease the Chlorpyrifos and TCP residues in grain significantly. Their residues in rice were reduced by up to 50% by hulling. The cooking reduced the Chlorpyrifos and TCP in rice to undetectable level (below 0.01 mg kg-1). Processing factors (PFs) of Chlorpyrifos and TCP residues in rice during food processing were similar. Various factors have impacts on the fates of Chlorpyrifos and TCP residues and the important steps to reduce their residues in rice were hulling and cooking. The results can contribute to assure the consumer of a safe wholesome food supply.

  • persistence and dissipation of Chlorpyrifos in brassica chinensis lettuce celery asparagus lettuce eggplant and pepper in a greenhouse
    PLOS ONE, 2014
    Co-Authors: Wayne Jiang, Jia Lei Wang, Qiu Jian, Yan Shen, Xianjin Liu
    Abstract:

    The residue behavior of Chlorpyrifos, which is one of the extensively used insecticides all around the world, in six vegetable crops was assessed under greenhouse conditions. Each of the vegetables was subjected to a foliar treatment with Chlorpyrifos. Two analytical methods were developed using gas chromatography equipped with a micro-ECD detector (LOQ = 0.05 mg kg−1) and liquid chromatography with a tandem mass spectrometry (LOQ = 0.01 mg kg−1). The initial foliar deposited concentration of Chlorpyrifos (mg kg−1) on the six vegetables followed the increasing order of brassica chinensisChlorpyrifos showed differences among the six selected vegetable plants, ranging from 16.5±0.9 mg kg−1 (brassica chinensis) to 74.0±5.9 mg kg−1 (pepper plant). At pre-harvest interval 21 days, the Chlorpyrifos residues in edible parts of the crops were <0.01 (eggplant fruit), <0.01 (pepper fruit), 0.56 (lettuce), 0.97 (brassica chinensis), 1.47 (asparagus lettuce), and 3.50 mg kg−1 (celery), respectively. The half-lives of Chlorpyrifos were found to be 7.79 (soil), 2.64 (pepper plants), 3.90 (asparagus lettuce), 3.92 (lettuce), 5.81 (brassica chinensis), 3.00 (eggplant plant), and 5.45 days (celery), respectively. The dissipation of Chlorpyrifos in soil and the six selected plants was different, indicating that the persistence of Chlorpyrifos residues strongly depends upon leaf characteristics of the selected vegetables.

  • dissipation of Chlorpyrifos and residue analysis in rice soil and water under paddy field conditions
    Ecotoxicology and Environmental Safety, 2012
    Co-Authors: Xiao Zhang, Yan Shen, Xianjin Liu
    Abstract:

    The analytical method for the residues of Chlorpyrifos in rice plants, water and soil was developed and dissipation of Chlorpyrifos under field conditions was studied. The limit of detection (LOD) of Chlorpyrifos was 0.006 mg kg(-1) and the limit of quantification (LOQ) was found to be 0.04 mg kg(-1) in rice plant (water) and 0.02 mg kg(-1) in the other substrates, respectively. The results showed that the initial residues of Chlorpyrifos in Nanjing and Guangxi were 4.99 and 6.05 mg kg(-1) (rice plant), 1.35 and 1.58 mg kg(-1) (water) and 0.51 and 0.63 mg kg(-1) (soil), respectively. The half-lives of Chlorpyrifos in rice plant, water and soil from Nanjing were 4.28, 0.58 and 1.35 day, respectively, and the half-lives of those from Guangxi were 3.86, 0.52 and 1.21 day, respectively. The husked rice, rice hull and straw samples were found to contain Chlorpyrifos well below the maximum residue limit (MRL) following the recommended dosage, the residues of Chlorpyrifos in soil were undetectable under all application levels and frequencies after 28 day of applications.

Wayne Jiang - One of the best experts on this subject based on the ideXlab platform.

  • changes of field incurred Chlorpyrifos and its toxic metabolite residues in rice during food processing from rac to consumption
    PLOS ONE, 2015
    Co-Authors: Zhiyong Zhang, Wayne Jiang, Qiu Jian, Wencheng Song, Zuntao Zheng, Donglan Wang, Xianjin Liu
    Abstract:

    The objectives of this study were to determine the effects of food processing on field incurred residues levels of Chlorpyrifos and its metabolite 3,5,6-Trichloro-2-pyridinol (TCP) in rice. The Chlorpyrifos and TCP were found to be 1.27 and 0.093 mg kg-1 in straw and 0.41 and 0.073 mg kg-1 in grain, respectively. It is observed that the sunlight for 2 hours does not decrease the Chlorpyrifos and TCP residues in grain significantly. Their residues in rice were reduced by up to 50% by hulling. The cooking reduced the Chlorpyrifos and TCP in rice to undetectable level (below 0.01 mg kg-1). Processing factors (PFs) of Chlorpyrifos and TCP residues in rice during food processing were similar. Various factors have impacts on the fates of Chlorpyrifos and TCP residues and the important steps to reduce their residues in rice were hulling and cooking. The results can contribute to assure the consumer of a safe wholesome food supply.

  • persistence and dissipation of Chlorpyrifos in brassica chinensis lettuce celery asparagus lettuce eggplant and pepper in a greenhouse
    PLOS ONE, 2014
    Co-Authors: Meng Xiao Lu, Wayne Jiang, Jia Lei Wang, Qiu Jian, Yan Shen, Xiangyang Yu
    Abstract:

    The residue behavior of Chlorpyrifos, which is one of the extensively used insecticides all around the world, in six vegetable crops was assessed under greenhouse conditions. Each of the vegetables was subjected to a foliar treatment with Chlorpyrifos. Two analytical methods were developed using gas chromatography equipped with a micro-ECD detector (LOQ = 0.05 mg kg−1) and liquid chromatography with a tandem mass spectrometry (LOQ = 0.01 mg kg−1). The initial foliar deposited concentration of Chlorpyrifos (mg kg−1) on the six vegetables followed the increasing order of brassica chinensisChlorpyrifos showed differences among the six selected vegetable plants, ranging from 16.5±0.9 mg kg−1 (brassica chinensis) to 74.0±5.9 mg kg−1 (pepper plant). At pre-harvest interval 21 days, the Chlorpyrifos residues in edible parts of the crops were <0.01 (eggplant fruit), <0.01 (pepper fruit), 0.56 (lettuce), 0.97 (brassica chinensis), 1.47 (asparagus lettuce), and 3.50 mg kg−1 (celery), respectively. The half-lives of Chlorpyrifos were found to be 7.79 (soil), 2.64 (pepper plants), 3.90 (asparagus lettuce), 3.92 (lettuce), 5.81 (brassica chinensis), 3.00 (eggplant plant), and 5.45 days (celery), respectively. The dissipation of Chlorpyrifos in soil and the six selected plants was different, indicating that the persistence of Chlorpyrifos residues strongly depends upon leaf characteristics of the selected vegetables.

  • persistence and dissipation of Chlorpyrifos in brassica chinensis lettuce celery asparagus lettuce eggplant and pepper in a greenhouse
    PLOS ONE, 2014
    Co-Authors: Wayne Jiang, Jia Lei Wang, Qiu Jian, Yan Shen, Xianjin Liu
    Abstract:

    The residue behavior of Chlorpyrifos, which is one of the extensively used insecticides all around the world, in six vegetable crops was assessed under greenhouse conditions. Each of the vegetables was subjected to a foliar treatment with Chlorpyrifos. Two analytical methods were developed using gas chromatography equipped with a micro-ECD detector (LOQ = 0.05 mg kg−1) and liquid chromatography with a tandem mass spectrometry (LOQ = 0.01 mg kg−1). The initial foliar deposited concentration of Chlorpyrifos (mg kg−1) on the six vegetables followed the increasing order of brassica chinensisChlorpyrifos showed differences among the six selected vegetable plants, ranging from 16.5±0.9 mg kg−1 (brassica chinensis) to 74.0±5.9 mg kg−1 (pepper plant). At pre-harvest interval 21 days, the Chlorpyrifos residues in edible parts of the crops were <0.01 (eggplant fruit), <0.01 (pepper fruit), 0.56 (lettuce), 0.97 (brassica chinensis), 1.47 (asparagus lettuce), and 3.50 mg kg−1 (celery), respectively. The half-lives of Chlorpyrifos were found to be 7.79 (soil), 2.64 (pepper plants), 3.90 (asparagus lettuce), 3.92 (lettuce), 5.81 (brassica chinensis), 3.00 (eggplant plant), and 5.45 days (celery), respectively. The dissipation of Chlorpyrifos in soil and the six selected plants was different, indicating that the persistence of Chlorpyrifos residues strongly depends upon leaf characteristics of the selected vegetables.

Qiu Jian - One of the best experts on this subject based on the ideXlab platform.

  • changes of field incurred Chlorpyrifos and its toxic metabolite residues in rice during food processing from rac to consumption
    PLOS ONE, 2015
    Co-Authors: Zhiyong Zhang, Wayne Jiang, Qiu Jian, Wencheng Song, Zuntao Zheng, Donglan Wang, Xianjin Liu
    Abstract:

    The objectives of this study were to determine the effects of food processing on field incurred residues levels of Chlorpyrifos and its metabolite 3,5,6-Trichloro-2-pyridinol (TCP) in rice. The Chlorpyrifos and TCP were found to be 1.27 and 0.093 mg kg-1 in straw and 0.41 and 0.073 mg kg-1 in grain, respectively. It is observed that the sunlight for 2 hours does not decrease the Chlorpyrifos and TCP residues in grain significantly. Their residues in rice were reduced by up to 50% by hulling. The cooking reduced the Chlorpyrifos and TCP in rice to undetectable level (below 0.01 mg kg-1). Processing factors (PFs) of Chlorpyrifos and TCP residues in rice during food processing were similar. Various factors have impacts on the fates of Chlorpyrifos and TCP residues and the important steps to reduce their residues in rice were hulling and cooking. The results can contribute to assure the consumer of a safe wholesome food supply.

  • persistence and dissipation of Chlorpyrifos in brassica chinensis lettuce celery asparagus lettuce eggplant and pepper in a greenhouse
    PLOS ONE, 2014
    Co-Authors: Meng Xiao Lu, Wayne Jiang, Jia Lei Wang, Qiu Jian, Yan Shen, Xiangyang Yu
    Abstract:

    The residue behavior of Chlorpyrifos, which is one of the extensively used insecticides all around the world, in six vegetable crops was assessed under greenhouse conditions. Each of the vegetables was subjected to a foliar treatment with Chlorpyrifos. Two analytical methods were developed using gas chromatography equipped with a micro-ECD detector (LOQ = 0.05 mg kg−1) and liquid chromatography with a tandem mass spectrometry (LOQ = 0.01 mg kg−1). The initial foliar deposited concentration of Chlorpyrifos (mg kg−1) on the six vegetables followed the increasing order of brassica chinensisChlorpyrifos showed differences among the six selected vegetable plants, ranging from 16.5±0.9 mg kg−1 (brassica chinensis) to 74.0±5.9 mg kg−1 (pepper plant). At pre-harvest interval 21 days, the Chlorpyrifos residues in edible parts of the crops were <0.01 (eggplant fruit), <0.01 (pepper fruit), 0.56 (lettuce), 0.97 (brassica chinensis), 1.47 (asparagus lettuce), and 3.50 mg kg−1 (celery), respectively. The half-lives of Chlorpyrifos were found to be 7.79 (soil), 2.64 (pepper plants), 3.90 (asparagus lettuce), 3.92 (lettuce), 5.81 (brassica chinensis), 3.00 (eggplant plant), and 5.45 days (celery), respectively. The dissipation of Chlorpyrifos in soil and the six selected plants was different, indicating that the persistence of Chlorpyrifos residues strongly depends upon leaf characteristics of the selected vegetables.

  • persistence and dissipation of Chlorpyrifos in brassica chinensis lettuce celery asparagus lettuce eggplant and pepper in a greenhouse
    PLOS ONE, 2014
    Co-Authors: Wayne Jiang, Jia Lei Wang, Qiu Jian, Yan Shen, Xianjin Liu
    Abstract:

    The residue behavior of Chlorpyrifos, which is one of the extensively used insecticides all around the world, in six vegetable crops was assessed under greenhouse conditions. Each of the vegetables was subjected to a foliar treatment with Chlorpyrifos. Two analytical methods were developed using gas chromatography equipped with a micro-ECD detector (LOQ = 0.05 mg kg−1) and liquid chromatography with a tandem mass spectrometry (LOQ = 0.01 mg kg−1). The initial foliar deposited concentration of Chlorpyrifos (mg kg−1) on the six vegetables followed the increasing order of brassica chinensisChlorpyrifos showed differences among the six selected vegetable plants, ranging from 16.5±0.9 mg kg−1 (brassica chinensis) to 74.0±5.9 mg kg−1 (pepper plant). At pre-harvest interval 21 days, the Chlorpyrifos residues in edible parts of the crops were <0.01 (eggplant fruit), <0.01 (pepper fruit), 0.56 (lettuce), 0.97 (brassica chinensis), 1.47 (asparagus lettuce), and 3.50 mg kg−1 (celery), respectively. The half-lives of Chlorpyrifos were found to be 7.79 (soil), 2.64 (pepper plants), 3.90 (asparagus lettuce), 3.92 (lettuce), 5.81 (brassica chinensis), 3.00 (eggplant plant), and 5.45 days (celery), respectively. The dissipation of Chlorpyrifos in soil and the six selected plants was different, indicating that the persistence of Chlorpyrifos residues strongly depends upon leaf characteristics of the selected vegetables.

Yan Shen - One of the best experts on this subject based on the ideXlab platform.

  • persistence and dissipation of Chlorpyrifos in brassica chinensis lettuce celery asparagus lettuce eggplant and pepper in a greenhouse
    PLOS ONE, 2014
    Co-Authors: Meng Xiao Lu, Wayne Jiang, Jia Lei Wang, Qiu Jian, Yan Shen, Xiangyang Yu
    Abstract:

    The residue behavior of Chlorpyrifos, which is one of the extensively used insecticides all around the world, in six vegetable crops was assessed under greenhouse conditions. Each of the vegetables was subjected to a foliar treatment with Chlorpyrifos. Two analytical methods were developed using gas chromatography equipped with a micro-ECD detector (LOQ = 0.05 mg kg−1) and liquid chromatography with a tandem mass spectrometry (LOQ = 0.01 mg kg−1). The initial foliar deposited concentration of Chlorpyrifos (mg kg−1) on the six vegetables followed the increasing order of brassica chinensisChlorpyrifos showed differences among the six selected vegetable plants, ranging from 16.5±0.9 mg kg−1 (brassica chinensis) to 74.0±5.9 mg kg−1 (pepper plant). At pre-harvest interval 21 days, the Chlorpyrifos residues in edible parts of the crops were <0.01 (eggplant fruit), <0.01 (pepper fruit), 0.56 (lettuce), 0.97 (brassica chinensis), 1.47 (asparagus lettuce), and 3.50 mg kg−1 (celery), respectively. The half-lives of Chlorpyrifos were found to be 7.79 (soil), 2.64 (pepper plants), 3.90 (asparagus lettuce), 3.92 (lettuce), 5.81 (brassica chinensis), 3.00 (eggplant plant), and 5.45 days (celery), respectively. The dissipation of Chlorpyrifos in soil and the six selected plants was different, indicating that the persistence of Chlorpyrifos residues strongly depends upon leaf characteristics of the selected vegetables.

  • persistence and dissipation of Chlorpyrifos in brassica chinensis lettuce celery asparagus lettuce eggplant and pepper in a greenhouse
    PLOS ONE, 2014
    Co-Authors: Wayne Jiang, Jia Lei Wang, Qiu Jian, Yan Shen, Xianjin Liu
    Abstract:

    The residue behavior of Chlorpyrifos, which is one of the extensively used insecticides all around the world, in six vegetable crops was assessed under greenhouse conditions. Each of the vegetables was subjected to a foliar treatment with Chlorpyrifos. Two analytical methods were developed using gas chromatography equipped with a micro-ECD detector (LOQ = 0.05 mg kg−1) and liquid chromatography with a tandem mass spectrometry (LOQ = 0.01 mg kg−1). The initial foliar deposited concentration of Chlorpyrifos (mg kg−1) on the six vegetables followed the increasing order of brassica chinensisChlorpyrifos showed differences among the six selected vegetable plants, ranging from 16.5±0.9 mg kg−1 (brassica chinensis) to 74.0±5.9 mg kg−1 (pepper plant). At pre-harvest interval 21 days, the Chlorpyrifos residues in edible parts of the crops were <0.01 (eggplant fruit), <0.01 (pepper fruit), 0.56 (lettuce), 0.97 (brassica chinensis), 1.47 (asparagus lettuce), and 3.50 mg kg−1 (celery), respectively. The half-lives of Chlorpyrifos were found to be 7.79 (soil), 2.64 (pepper plants), 3.90 (asparagus lettuce), 3.92 (lettuce), 5.81 (brassica chinensis), 3.00 (eggplant plant), and 5.45 days (celery), respectively. The dissipation of Chlorpyrifos in soil and the six selected plants was different, indicating that the persistence of Chlorpyrifos residues strongly depends upon leaf characteristics of the selected vegetables.

  • dissipation of Chlorpyrifos and residue analysis in rice soil and water under paddy field conditions
    Ecotoxicology and Environmental Safety, 2012
    Co-Authors: Xiao Zhang, Yan Shen, Xianjin Liu
    Abstract:

    The analytical method for the residues of Chlorpyrifos in rice plants, water and soil was developed and dissipation of Chlorpyrifos under field conditions was studied. The limit of detection (LOD) of Chlorpyrifos was 0.006 mg kg(-1) and the limit of quantification (LOQ) was found to be 0.04 mg kg(-1) in rice plant (water) and 0.02 mg kg(-1) in the other substrates, respectively. The results showed that the initial residues of Chlorpyrifos in Nanjing and Guangxi were 4.99 and 6.05 mg kg(-1) (rice plant), 1.35 and 1.58 mg kg(-1) (water) and 0.51 and 0.63 mg kg(-1) (soil), respectively. The half-lives of Chlorpyrifos in rice plant, water and soil from Nanjing were 4.28, 0.58 and 1.35 day, respectively, and the half-lives of those from Guangxi were 3.86, 0.52 and 1.21 day, respectively. The husked rice, rice hull and straw samples were found to contain Chlorpyrifos well below the maximum residue limit (MRL) following the recommended dosage, the residues of Chlorpyrifos in soil were undetectable under all application levels and frequencies after 28 day of applications.

Marcela Zamorano - One of the best experts on this subject based on the ideXlab platform.

  • evolution of Chlorpyrifos fenarimol metalaxyl penconazole and vinclozolin in red wines elaborated by carbonic maceration of monastrell grapes
    Journal of Agricultural and Food Chemistry, 2000
    Co-Authors: Simon Navarro, J Oliva, A Barba, G. Navarro, M A Garcia, Marcela Zamorano
    Abstract:

    The influence of the different steps involved in the wine-making process on the disappearance of Chlorpyrifos, fenarimol, metalaxyl, penconazole, and vinclozolin in red wines elaborated by carbonic maceration of Monastrell grapes was studied. The initial levels of the residues in grapes ranged from 0.28 mg/kg (penconazole) to 1 mg/kg (Chlorpyrifos). Ten days after the beginning of maceration, the compound that had decreased least was Chlorpyrifos (83% of initial value remaining), whereas metalaxyl, the least persistent of the residues, had decreased to 49% of its initial value. In the free-run juice, on the other hand, the highest percentage remaining corresponded to metalaxyl (10%) and the lowest to Chlorpyrifos (0.1%). After pressing, the percentages of initial values eliminated in pomace varied from 82.7% for Chlorpyrifos to 17.7% for metalaxyl, whereas in the press juice the opposite was the case (37% metalaxyl and 2% Chlorpyrifos remaining). In finished wine, there were residues of all the pesticides...

  • evolution of Chlorpyrifos fenarimol metalaxyl penconazole and vinclozolin in red wines elaborated by carbonic maceration of monastrell grapes
    Journal of Agricultural and Food Chemistry, 2000
    Co-Authors: Simon Navarro, J Oliva, A Barba, G. Navarro, M A Garcia, Marcela Zamorano
    Abstract:

    The influence of the different steps involved in the wine-making process on the disappearance of Chlorpyrifos, fenarimol, metalaxyl, penconazole, and vinclozolin in red wines elaborated by carbonic maceration of Monastrell grapes was studied. The initial levels of the residues in grapes ranged from 0.28 mg/kg (penconazole) to 1 mg/kg (Chlorpyrifos). Ten days after the beginning of maceration, the compound that had decreased least was Chlorpyrifos (83% of initial value remaining), whereas metalaxyl, the least persistent of the residues, had decreased to 49% of its initial value. In the free-run juice, on the other hand, the highest percentage remaining corresponded to metalaxyl (10%) and the lowest to Chlorpyrifos (0. 1%). After pressing, the percentages of initial values eliminated in pomace varied from 82.7% for Chlorpyrifos to 17.7% for metalaxyl, whereas in the press juice the opposite was the case (37% metalaxyl and 2% Chlorpyrifos remaining). In finished wine, there were residues of all the pesticides, with the exception of Chlorpyrifos, metalaxyl (21%) being the most persistent. The percentages eliminated in the lees varied from 1.5 to 2.5% of the initial value.