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Dissipation Dynamics and Dietary Risk Assessment of Kresoxim-Methyl Residue in Rice

机译：稻米中克雷索辛甲基残留的耗散动力学和饮食风险评估

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摘要

Kresoxim-methyl is a high-efficiency and broad-spectrum fungicide used for the control of rice fungal diseases; however, its residues after application potentially threaten human health. Investigations on the dissipation of kresoxim-methyl residue in rice field systems and dietary risk assessment of kresoxim-methyl in humans are limited. The present study employed the QuEChERS-GC-MS/MS method for residue analysis of kresoxim-methyl in rice plants, brown rice, and rice husks. The samples were extracted with acetonitrile and purified by PSA, C18 column, and GCB. The average recovery of the spiked target compounds in the three matrices was between 80.5% and 99.3%, and the RSD was between 2.1% and 7.1%. The accuracy and precision of the method is in accordance with the requirements of residue analysis methods. Dissipation dynamic testing of kresoxim-methyl in rice plants indicated a half-life within the range of 1.8–6.0 days, and a rapid dissipation rate was detected. Dietary intake risk assessment showed that the national estimated daily intake (NEDI) of kresoxim-methyl in various Chinese subpopulations was 0.022–0.054 μg/(kg bw·days), and the risk quotient (RQ) was 0.0000055–0.00014%. These findings indicate that the risk for chronic dietary intake of kresoxim-methyl in brown rice is relatively low. The present study provides information and theoretical basis for guiding the scientific use of kresoxim-methyl in rice fields and evaluating its dietary risk in brown rice.
机译：Kresoxim-methyl是一种高效的广谱杀菌剂，用于防治水稻真菌病；但是，使用后其残留物可能威胁人体健康。稻田系统中克雷索辛甲基残留物消散的研究以及人类对克雷索辛甲基的饮食风险评估是有限的。本研究采用QuEChERS-GC-MS / MS方法对稻米，糙米和稻壳中的Kresoxim-methyl进行残留分析。样品用乙腈萃取，并通过PSA，C18柱和GCB纯化。三种基质中加标目标化合物的平均回收率在80.5％至99.3％之间，RSD在2.1％至7.1％之间。该方法的准确性和精密度符合残留分析方法的要求。稻草中克雷索辛的耗散动态测试表明其半衰期为1.8-6.0天，并且检测到快速的耗散率。饮食摄入风险评估表明，全国估计的中国各种亚群中的克雷索辛甲基每日摄入量（NEDI）为0.022–0.054μg/（kg bw·天），风险商（RQ）为0.0000055–0.00014％。这些发现表明，糙米中长期饮食摄入克雷索辛甲基的风险相对较低。本研究为指导克雷索辛甲基在稻田中的科学应用和评估其在糙米中的饮食风险提供了信息和理论基础。

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