Changes of residues of 6 neonicotinoids in apple process through the laboratory simulated experiments

In order to study the residue changes of nitenpyram, thiamethoxam, imidacloprid, clothianidin, dinotefuran and acetamiprid during different apple processing treatments. The effects of apple can, apple jam, apple wine and apple vinegar processing treatments on the residues of 6 neonicotinoids were studied using high performance liquid chromatography (HPLC). The results showed that during the processing of apple can, the residues of 6 neonicotinoids in apple can were significantly reduced compared with the initial concentration. Among them, the process factors of imidacloprid and thiamethoxam in apple can were 0.8, and the process factor of acetamiprid in apple can was the lowest (0.1). In the apple can juice, the process factor of nitenpyram was the highest (0.5), and the process factors of acetamiprid and thiamethoxam were 0.4. During the processing of apple jam, the process factors of nitenpyram, thiamethoxam, imidacloprid, clothianidin, dinotefuran, and acetamiprid were 0.8, 0.9, 0.9, 1.0, 0.9 and 0.9, respectively. During the processing of apple wine, the process factor of imidacloprid was 0.1, and the process factors of all the others were lower than 0.1. During the processing of apple vinegar, the residues of all the pesticides were below the detection limit, except that a small amount of clothianidin residue (0.05 mg/kg) was detected. During the laboratory simulated experiments, the process factors of 6 neonicotinoids were all lower than 1, which indicated that the residue levels were reduced.