摘要
该试验以温州蜜柑为研究对象,采用超高效液相色谱-串联质谱法(UPLC-MS/MS)检测了丙溴磷、联苯菊酯、毒死蜱及其有毒代谢物3,5,6-三氯-2-吡啶醇(3,5,6-trichloro-2-pyridinol,TCP)在柑橘生长发育过程中的残留量,研究了其残留消解与转化规律,并探讨其可能产生的膳食健康风险。结果表明,建立的方法灵敏度及准确度良好,回收率为80%~108%,相对标准偏差在0.43%~9.76%,定量限为2~10μg/kg,能满足温州蜜柑中4种农药化合物的残留检测要求。按照良好农业规范在温州蜜柑上施用丙溴磷、联苯菊酯和毒死蜱后,随着果实的生长发育,丙溴磷、联苯菊酯和毒死蜱呈先快速后缓慢消解的趋势,而TCP残留量先上升后下降,到施药60 d时消解率为68.4%~95.5%,安全间隔期及其前后各1周的残留浓度均在其最大残留限量值以下。温州蜜柑中丙溴磷、联苯菊酯和毒死蜱的残留水平对人体健康的急性和慢性膳食暴露风险均在可接受范围内。该研究结果可为我国柑橘质量安全生产、监测和消费引导提供技术支撑和参考。
The dissipation and transformation of profenofos,bifenthrin,chlorpyrifos and its toxic metabolite 3,5,6-trichloro-2-pyridinol(TCP)were determined during the growth and development of citrus by UPLC-MS/MS based on QuEChERS pretreatment method using satsuma mandarin as the research object.The possible dietary health risks were also discussed.The results showed that the method could meet the requirements for the determination of the four pesticide residues in satsuma mandarin with good sensitivities and accuracies.The spiked recovery rates,relative standard deviation and limits of quantitation were in the range of 80%-108%,0.43%-9.76%and 2-10μg/kg,respectively.After applying on satsuma mandarin trees according to Good Agricultural Practice,the profenofos,bifenthrin and chlorpyrifos residues showed firstly a rapid dissipation rate and then a slow rate with the fruits growing and developing.However,the residue of TCP increased at first and then decreased.Furthermore,the dissipation rate was between 68.4%and 95.5%at 60 days after application.The residual concentrations of profenofos,bifenthrin and chlorpyrifos in satsuma mandarin were below their maximum residue limits at pre-harvest intervals as well as one week before and after.Moreover,the acute and chronic dietary exposure risks of profenofos,bifenthrin and chlorpyrifos to human health were acceptable.The results of this study provides technical support and reference for the safe production,monitoring and consumption guidance of citrus in China.
作者
李志霞
董超
周杰
安文进
张耀海
李晶
王成秋
梁国鲁
焦必宁
LI Zhixia;DONG Chao;ZHOU Jie;AN Wenjin;ZHANG Yaohai;LI Jing;WANG Chengqiu;LIANG Guolu;JIAO Bining(Citrus Research Institute,Southwest University,Chongqing 400712,China;College of Horticulture and Landscape Architecture,Southwest University,Chongqing 400715,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第14期45-50,共6页
Food and Fermentation Industries
基金
国家重点研发专项项目(2019YFC1605604)
国家现代农业(柑桔)产业技术体系建设专项(CARS-26)。
