کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7586250 | 1492047 | 2018 | 19 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Residue behavior of organochlorine pesticides during the production process of yogurt and cheese
ترجمه فارسی عنوان
رفتار باقی مانده آفت کش های آلی کلر در طی فرآیند تولید ماست و پنیر
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کلمات کلیدی
آفت کش های آلی کلرور، شیر، عوامل پردازش،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The presence of organochlorine pesticides (OCPs) in dairy products can lead to human exposure. This study investigated the behavior of OCP residues in milk during yogurt and cheese production. Gas chromatography with electron-capture detection (GC-ECD) was used to detect α-hexachlorocyclohexane (HCH), hexachlorobenzene (HCB), γ-HCH, g-chlordane, and α-chlordane in fresh milk, yogurt, and cheese. The results showed that fermentation reduced the residual concentration of OCPs in yogurt, with processing factors (PFs) ranging from 0.42 to 0.64. The reductions in residue levels during fermentation were due to the activity of the starter. The cheese making process increased the residual concentration of OCPs in cheese compared to raw milk, with PFs ranging from 2.37 to 4.93. Additionally, milk, yogurt, and cheese samples were purchased from local markets and OCP levels were analyzed. The target OCPs ranged from ND to 16.50â¯Î¼g/kg in these samples.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 245, 15 April 2018, Pages 119-124
Journal: Food Chemistry - Volume 245, 15 April 2018, Pages 119-124
نویسندگان
Jing Duan, Zheng Cheng, Jiawei Bi, Yangguang Xu,