文献类型： 外文期刊
作者： Dong, Jiannan 1 ; Chen, Guofeng 1 ; Zhao, Lin 1 ; Feng, Yizhi 2 ; Bian, Yanli 2 ;
作者机构： 1.Heilongjiang Acad Agr Sci, Qual & Safety Inst Agr Prod, Harbin, Peoples R China
2.Shandong Acad Agr Sci, Inst Residue Technol, Shandong Acad Pesticide Sci, Jinan, Peoples R China
关键词： Malathion; storage stability; storage form; exogenous additive
期刊名称：INTERNATIONAL JOURNAL OF ENVIRONMENTAL ANALYTICAL CHEMISTRY （ 影响因子：2.6； 五年影响因子：2.5 ）
ISSN： 0306-7319
年卷期： 2023 年
页码：
收录情况： SCI
摘要： Malathion was unstable in many matrices due to its unique structure and physicochemical properties. This study aimed to investigate the storage stability of malathion in a range of products, including cabbage, tomato, lettuce, potato, carrot, grape, and orange. The research sought to elucidate the contributing factors and strategies to enhance malathion's stability. Significant reduction of malathion was found over time due to the different storage conditions and the properties of the matrices. The results showed that lower temperature could better store samples. The influence of storage form displayed that homogenised form was more stable than coarse form for cabbage, lettuce, grape and orange. Malathion had the worst stability in potato and carrot. This seemed to be attributed to some special substance in high starch crops that promoted rapid degradation of malathion. When pH was adjusted to 3, the residue in cabbage was basically increased to a stable level. Moreover, methanol and dichloromethane could effectively improve the stability of malathion in cabbage, the mass ratio of sample to dichloromethane of 10:1 was better than that of 25:1. Therefore, the selection of appropriate storage conditions and forms, and the incorporation of exogenous additives could offer practical options to improve malathion stability in various matrices. The storage stability of malathion and its improvement measures were studied.Malathion was most unstable in potato and carrot.The homogenised form could be used as a better candidate for storage.Adjusting pH to 3 effectively improved the stability of malathion.More dichloromethane (10:1) added could increase malathion to a stable level.
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