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首页> 外文期刊>Journal of environmental science and health >Effect of processing on the disappearance of pesticide residues in fresh-cut lettuce: Bioavailability and dietary risk
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Effect of processing on the disappearance of pesticide residues in fresh-cut lettuce: Bioavailability and dietary risk

机译：加工对鲜切生菜农药残留消失的影响：生物利用度和饮食风险

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摘要

The aim of this research is to establish the processing factors of six pesticides durong the preparation of fresh-cut lettuce and to assess the risk of ingestion of pesticide residues associated with the consumption of the same. A field study was carried out on the dissipation of three insecticides (imidacloprid, tebufenozide, cypermethrin) and three fungicides (metalaxyl, tebuconazole, azoxystrobin) during treatment conditions simulating those used for commercial fresh-cut lettuce. A simultaneous residue analysis method is validated using QuEChERS extraction with acetonitrile and CG-MS and LC-MS/MS analysis. The residues detected after field application never exceed the established Maximum Residue Limits. The processing factors were generally less than 1 (between 0.34 for tebufenozide and 0.53 for imidacloprid), indicating that the process, as a whole, considerably reduces residue levels in processed lettuce compared to fresh lettuce. It is confirmed that cutting, followed by washing and drying, considerably reduces the residues. A matrix effect in the dialyzation of the pesticides is observed and the in vitro study of bioavailability establishes a low percentage of stomach absorption capacity (<15%). The EDI/ADI ratios found in all cases were well below their ADI values, and the dietary exposure assessed (EDI) in fresh-cut lettuce showed no concerns for consumer health.
机译：这项研究的目的是确定鲜切生菜制备中六种农药的加工因子，并评估与食用该农药有关的农药残留的摄入风险。在模拟商业鲜切生菜的处理条件下，对三种杀虫剂（吡虫啉，丁苯芬唑，氯氰菊酯）和三种杀真菌剂（甲霜灵，戊唑醇，嘧菌酯）的消散进行了现场研究。同时使用QuEChERS萃取，乙腈和CG-MS和LC-MS / MS分析验证了同时残留分析方法。现场应用后检测到的残留物永远不会超过建立的最大残留物限量。加工因子通常小于1（替布非尼嗪为0.34，吡虫啉为0.53），这表明与新鲜生菜相比，该过程总体上大大降低了生菜中的残留量。已经证实，切割，随后洗涤和干燥，可大大减少残留物。观察到了农药渗析中的基质效应，并且对生物利用度的体外研究确定了低百分比的胃吸收能力（<15％）。在所有情况下发现的EDI / ADI比率均远低于其ADI值，鲜切生菜的膳食暴露评估（EDI）表明消费者的健康不受关注。

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  • 来源
    《Journal of environmental science and health》 |2017年第12期|880-886|共7页
  • 作者

    Miguel A. Camara; Alberto Barba; Sandra Cermeno; Gracia Martinez; Jose Oliva;

  • 作者单位

    Department of Agricultural Chemistry, Geology and Pedology, Faculty of Chemistry, University of Murcia, Murcia, Spain;

    Department of Agricultural Chemistry, Geology and Pedology, Faculty of Chemistry, University of Murcia, Murcia, Spain;

    Department of Agricultural Chemistry, Geology and Pedology, Faculty of Chemistry, University of Murcia, Murcia, Spain;

    Department of Agricultural Chemistry, Geology and Pedology, Faculty of Chemistry, University of Murcia, Murcia, Spain;

    Department of Agricultural Chemistry, Geology and Pedology, Faculty of Chemistry, University of Murcia, Murcia, Spain;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Fungicides; insecticides; lettuce; processing factors; safety evaluation;

    机译：杀菌剂杀虫剂生菜;处理因素;安全评估;

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