The behavior of chlorpyrifos and its metabolite 3,5,6-trichloro-2-pyridinol in tomatoes during home canning

The behavior of home canning on residue levels of chlorpyrifos and its metabolite 3,5,6-trichloro-2-pyridinol in tomatoes was assessed. The residues were determined by ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS) after each step including washing, peeling, homogenization, simmering, and sterilization. Results showed that the amount of chlorpyrifos after washing reduced 29.9%, while the amount of 3,5,6-trichloro-2-pyridinol after washing remained the same as that in raw tomatoes. Chlorpyrifos and 3,5,6-trichloro-2-pyridinol were proved to be mostly retained in tomato skin. The peeling process caused the loss of 63.5% of chlorpyrifos and 53.3% of 3,5,6-trichloro-2-pyridinol from tomatoes, with the processing factor of peeling at 0.09 and 0.43 respectively, whereas homogenization, simmering, and sterilization process had little effects on the removal of chlorpyrifos and 3,5,6-trichloro-2-pyridinol residue.