This study systematically investigates the residue changes, processing factors (PFs), and relation between the physicochemical properties of pesticides during peanut processing. Results revealed that peeling, washing, and boiling treatments removed partial or substantial pesticide residues from peanuts with PFs of 0.29–1.10 (most <1). By contrast, pesticides appeared to be partially concentrated during roasting, stir-frying, and deep-frying peanuts with PFs of 0.16–1.25. During oil pressing, 13 of the 28 pesticides were concentrated in the peanut oil (PF range: 1.06–2.01) and 25 of the pesticides were concentrated in the peanut meal (1.07–1.46). Physicochemical parameters such as octanol–water partition coefficient, degradation point, molecular weight, and melting point showed significant correlations with PFs during processing. Notably, log Kow exhibited strong positive correlations with the PFs of boiling, roasting, and oil pressing. Overall, this study describes the fate of pesticides during multiproduct processing, providing guidance to promote the healthy consumption of peanuts for human health.

中文翻译：

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花生多品加工过程中农药残留变化、降解、加工因素及其与农药理化性质的关系


本研究系统地研究了花生加工过程中农药残留变化、加工因素（PFs）以及农药理化性质之间的关系。结果显示，去皮、清洗和煮沸处理可以去除花生中的部分或大量农药残留，PF 为 0.29-1.10（大多数 <1）。相比之下，农药在烘烤、炒和油炸花生过程中似乎部分浓缩，PF 为 0.16-1.25。在榨油过程中，28 种农药中有 13 种集中在花生油中（PF 范围：1.06-2.01），25 种农药集中在花生粕中（PF 范围：1.07-1.46）。辛醇-水分配系数、降解点、分子量和熔点等物理化学参数与加工过程中的 PF 显着相关。值得注意的是，log Kow 与煮沸、烘烤和榨油的 PF 表现出很强的正相关性。总体而言，本研究描述了多产品加工过程中农药的归宿，为促进花生的健康消费以促进人类健康提供指导。