Effect of commercial processing on pesticide residues in orange products

The effect of commercial processing of orange juice on pesticide residues was investigated, and the processing factors of all orange products and by-products were also determined. The pesticide residues were strengthened using field trials and detected using Ultra-performance Liquid Chromatography-tandem Mass Spectrometry (UPLC-MS/ MS). The results showed that the pesticide residues were mainly distributed in orange peels, the reduction of residue levels ranged from 43.6 to 85.4% during washing process. One percent to 4.5% of initial residues contained in the squeezed juice, 7-94.7% of the total relative residues were distributed in pomace. Filtrating could further reduce all the residue levels, ranging from 96.0-99.4% relative to unwashed whole fruits. After sterilization, there was only 0.5-3.1% of the residues contained in Not from Concentrate juice (NFC juice). 0.2-7.1% of the total relative residues was contained in concentrated juice, comparing with the filtrated juice; however, the concentration of cypermethrin and prochloraz was decreased, but the other 3 pesticides were increased. The residue levels of imidacloprid and carbendazim in orange oil were reduced but abamectin, prochloraz, and cypermethrin were concentrated, and the concentrated factor was 28.214, 5.232, and 5.621, respectively.