Stereoselective Analysis and Degradation of Pyrisoxazole in Cabbage, Pakchoi, and Pepper by Liquid Chromatography Tandem Mass Spectrometry,Journal of Agricultural and Food Chemistry

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Stereoselective Analysis and Degradation of Pyrisoxazole in Cabbage, Pakchoi, and Pepper by Liquid Chromatography Tandem Mass Spectrometry
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2017-09-19 00:00:00 , DOI: 10.1021/acs.jafc.7b02877
Xuewei Yang ₁ , Peipei Qi _{2,

3,

4} , Xiangyun Wang _{2,

3,

4} , Zhiwei Wang _{2,

3,

4} , Yuhan Sun ₁ , Lidong Wang ₁ , Xiahong Xu _{2,

3,

4} , Hao Xu _{2,

3,

4} , Qiang Wang _{2,

3,

4} , Xinquan Wang _{2,

3,

4} , Changshan Zhao ₁

Affiliation

Pyrisoxazole is a chiral fungicide with high sterilizing activity to the plant pathogenic bacteria and thus can be used for protecting the vegetables from gray mold, powdery mildew, and brown rot. The present work aimed to explore its stereoselective degradation in cabbage, pakchoi, and pepper samples. The enantioseparation and analysis on chiral column Lux Cellulose-3 based on liquid chromatography tandem mass spectrometry was developed coupled to the QuEChERS method. The recoveries of the stereoisomers in various vegetables ranged from 72.6 to 124% with RSD lower than 5.0%. Enantioselective dissipation of pyrisoxazole in vegetables displayed that (−)-A-pyrisoxazole was preferentially degraded versus (+)-A-pyrisoxazole in all the vegetables. (+)-B-pyrisoxazole was preferentially degraded in cabbage, while there was no obvious enantioselectivity in pakchoi and pepper. Meanwhile, stereoselectivity analysis demonstrated that (±)-A-pyrisoxazole was degraded faster than (±)-B-pyrisoxazole in pakchoi and pepper, while there was no stereoselective degradation in cabbages.

中文翻译：

液相色谱串联质谱法对卷心菜，小白菜和辣椒中吡咯恶唑的立体选择性分析和降解

吡咯恶唑是一种对植物病原菌具有高杀菌活性的手性杀菌剂，因此可用于保护蔬菜免受灰霉病，白粉病和褐腐病的侵害。本工作旨在探讨其在卷心菜，小菜和胡椒样品中的立体选择性降解。结合QuEChERS方法，开发了基于液相色谱串联质谱的手性柱Lux Cellulose-3的对映体分离和分析。各种蔬菜中立体异构体的回收率介于72.6％至124％之间，RSD低于5.0％。蔬菜中吡咯恶唑的对映选择性消散表明，在所有蔬菜中，（-）-A-吡咯恶唑均比（+）-A-吡咯恶唑优先降解。（+）-B-吡咯恶唑在白菜中优先降解，而小白菜和辣椒中没有明显的对映选择性。同时，立体选择性分析表明，小白菜和辣椒中（±）-A-吡唑的降解速度快于（±）-B-吡唑，而白菜中没有立体选择性降解。

更新日期：2017-09-19

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