啶虫脒在辣椒上的残留行为研究及膳食风险评估

Residue Behavior and Dietary Risk Assessment of Acetamiprid in Green Pepper

建立了一种利用高效液相色谱测定辣椒中啶虫脒残留的分析方法,运用该方法测定了啶虫脒在海口和杭州2地辣椒中的消解动态及最终残留量,根据最终残留数据对啶虫脒在辣椒上的膳食风险进行了评估。结果表明：建立的分析方法各项指标符合农药残留测定要求;啶虫脒在海口和杭州2地辣椒中残留半衰期分别为6.2 d和15.4 d;最终残留量为0.11-0.49 mg/kg,风险商远小于1。

A HPLC method was developed for determining acetamiprid in green pepper.The dissipation trends and final residues of acetamiprid in green pepper were determined in Haikou and Hangzhou,respectively.Simultaneously,final residues were used for dietary risk assessment of acetamiprid residue in green pepper.The developed method met all the demand for assaying acetamiprid residues.The half lives of acetamiprid in green pepper of Haikou and Hangzhou were 6.2 d and 15.4 d,respectively.The final residues were 0.11-0.49 mg/kg and the RQs were far below 1.