5种果蔬中嘧菌酯残留量检测及膳食摄入风险评估

Determination of azoxystrobin residue in common fruit-vegetable and risk assessment for dietary residue intake

[目的]研究葱、姜、萝卜、萝卜叶、豇豆和甜瓜中嘧菌酯残留检测方法,分析5种果蔬中残留量差异,并对最终残留量进行长期膳食摄入和急性膳食摄入风险评估。[方法]样品中嘧菌酯采用QuEChERS前处理方法进行提取,高效液相色谱-三重四极杆串联质谱法检测,采用IBM SPSS Statistics 23分析5种果蔬中残留量差异,运用膳食摄入风险评估模型进行急性膳食摄入和长期膳食摄入风险评估。[结果]葱、姜、萝卜、萝卜叶、豇豆和甜瓜中嘧菌酯残留量分别为<0.01、<0.01~0.14、<0.01、0.030~3.27、<0.01~0.028、<0.01~0.053 mg/kg,普通人群国家估算每日摄入量是1.56 mg,占日允许摄入量的82.63%左右。葱、姜、萝卜、萝卜叶、豇豆和甜瓜中嘧菌酯的国家估算短期摄入量分别为0.0000240、0.000144、0.000244、0.0134、0.0001886、0.001995 mg/kg b.w.,占急性参考剂量百分比分别为0.12%、0.72%、1.22%、67%、0.943%和9.98%。[结论]按该试验的施药方式进行施药时,最终残留量差异与作物种类相关,试验果蔬中嘧菌酯的残留量对一般人群健康风险在可接受的范围内。

[Aims]Objective to study the detection methods of azoxystrobin residues in scallion,ginger,radish,radish leaves,cowpea and melon.Analysis of azoxystrobin residue reference among five fruits and vegetables under the same application measures,and risk assessment of long-term dietary intake and acute dietary intake were conducted.[Methods]Azoxystrobin residue was extracted by QuEChERS method,detected by LC-MS/MS,the difference of detection results was analyzed by IBM SPSS statistics 23,the long-term dietary intake and acute dietary intake assessmentmodelwere used to evaluate the dietary intake of azoxystrobin.[Results]The residue levels in scallion,ginger,radish,radish leaves,cowpea and melon were<0.01,<0.01-0.14,<0.01,0.030-3.27,<0.01-0.028 and<0.01-0.053 mg/kg,respectively.The international estimated daily intake(IEDI)of residue of azoxystrobin was 1.56 mg,and the ADI%was calculated according to formula and found to be 82.63%.The national estimated acute dietary intake of azoxystrobin in scallion,ginger,radish,radish leaves,cowpea and melon were 0.0000240、0.000144、0.000244、0.0134、0.0001886、0.001995 mg/kg b.w.,and the ARfD%was calculated according to formula and found to be 0.12,0.72,1.22,67,0.943 and 9.98%,respectively.[Conclusions]When applying according to the application method of the test,the final residue difference is related to the crop type,the potential health risk induced by azoxystrobin was not significant based on supervised residue trial data.