腐霉利在韭菜中残留现状分析及风险评估

Status Analysis and Risk Assessment of Procymidone Residues in Leek

[目的]评估生产基地韭菜中农药腐霉利的残留情况及居民膳食暴露风险。[方法]采用QuEChERS法提取、气相色谱法分析技术,测定2019年韭菜中腐霉利的残留量;采用食品安全指数法进行风险评估;根据食品中农药最大残留限量判断腐霉利残留量是否超标。[结果]172个韭菜样品中有53个样品腐霉利残留量有检出且超标,检出率和超标率均为30.81%,残留最大值14.70 mg/kg,平均值为3.70 mg/kg。腐霉利在韭菜上的食品安全指数(IFS)为0.000247~0.019255,平均值为0.002850,均远小于1,对人体健康无影响。[结论]该研究为指导腐霉利的科学应用提供依据。

[Objective]To assess the residue status of the pesticide pythromycin in leek in production bases and the risk of dietary exposure of residents.[Method]QuEChERS extraction and gas chromatography analysis techniques were used to determine the residual content of procymidone in leek in 2019.The food safety index method was used for risk assessment;the maximum residue limit of pesticides in food was used to judge whether the procymidone residue exceeds the standard.[Result]Among the 172 leek samples,53 samples of procymidone residues were detected,the maximum residual value was 14.70 mg/kg,the average value was 3.70 mg/kg,and the detection rate and excess rate were 30.81%.The safety index(IFS)of procymidone in leek was 0.000247-0.019255,and the average value of the safety index was 0.002850,which was far less than 1 and had no effect on human health.[Conclusion]This research provides a basis for guiding the scientific application of procymidone.