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Monitoring behavior of imazalil and its metabolite in grape, apple and processing of fruit wine at enantiomeric level.

BACKGROUND
The chiral imazalil is widely used in agriculture, which may pose a threat to food safety. The study was aimed to investigate the fate of imazalil and its main metabolite R14821 (imazalil-M) in field grape and apple, and processing of fruit wine at enantiomeric level.


RESULTS
Analysis method of imazalil and imazalil-M enantiomers was established in grape, apple, fruit wine and pomace with acceptable recoveries of 71.6-99.9% and relative standard deviation of 0.3-11.7%. Processing factors (PFs) were 0.15-0.40 (for imazalil enantiomers) and < 0.13-0.83 (for imazalil-M enantiomers) during wine making process. And PFs after individual steps including washing, peeling, fermentation and clarification were all less than 1. No enantioselective dissipation of imazalil was found in grape under field conditions with half-lives of 23.82-24.49 days. And R-(-)-imazalil degraded slightly faster than S-(+)-imazalil in apple under field conditions with half-lives of 9.82-10.09 days. S-(+)-imazalil-M preferentially degraded in filed grape and apple. No significant enantioselectivity of imazalil and imazalil-M was observed during wine making process. The enantiomeric fraction (EF) values of imazalil were 0.484-0.511 and 0.509-0.522 in grape wine and cider, respectively. And EFs were 0.484-0.501(in grape wine) and 0.484-0.504 (cider) for imazalil-M.


CONCLUSION
The results showed that wine making process could reduce imazalil and imazalil-M residues in grape and apple. And the finding of non-enantioselectivity of imazalil during the processing of fruit wine was useful for accurate risk assessment of imazalil in raw and processing fruits. This article is protected by copyright. All rights reserved.