Source  FOOD CHEMISTRY

Published   JUL 30 2025

DOI: 10.1016/j.foodchem.2025.144167

IF  9.8

Abstract  This study systematically investigated the transfer patterns of pesticides and mycotoxins during Astragalus processing. A total of 13 pesticides and 9 mycotoxins were detected, phosphamidon and fenamiphos-sulfoxide had the highest detection rates and levels, while deoxynivalenol and T-2 toxin were the most abundant mycotoxins. Water extraction and alcohol precipitation reduced pesticide residues (processing factors 0.01-2.17), but drying increased most pesticide residues (e.g., phorate-sulfoxide with a maximum processing factor of 22.41). Pesticide processing factors correlated positively with melting point, water solubility, and vapor pressure, and negatively with molecular weight and octanol-water partition coefficient. Mycotoxin processing factors had different correlations. Chronic risk assessment indicates that demeton and fenamiphos-sulfoxide may cause long harm during the drying process. This study provides important data for the control of pesticide and mycotoxin residues in processed products, which is of theoretical and practical value for guaranteeing the quality and safety of Astragalus.