Unveiling the Residual Characteristic, Processing, and Dietary Risk of Flonicamid and Acetamiprid in Sichuan Pepper Production: A Multisite Field Trial Research

IF 2.3 Q1 AGRICULTURE, MULTIDISCIPLINARY ACS agricultural science & technology Pub Date : 2024-08-13 DOI:10.1021/acsagscitech.4c0019110.1021/acsagscitech.4c00191
Hongfang Lin, Yuanping Yang, Siyu Liu, Lei Liu, Zhixia Li, Hui Li, Yongze Guo and Yuting Zhang*, 
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Abstract

Sichuan pepper, a pungent culinary spice, as well as a traditional medicinal plant, is widely used in Asian countries. Currently, pesticide combinations are still the most important tools for controlling insect pests to ensure the production of Sichuan pepper. However, there are limited data regarding the potential hazards posed by residues of these substances in Sichuan pepper products. In this study, a QuEChERS technique via UPLC-MS/MS for multianalysis of flonicamid and acetamiprid in fresh and dried Sichuan pepper was established with mean recoveries of 96–104%, relative standard deviations of ≤11%, and limits of quantifications of 0.01 mg/kg. A multisite field trial research was conducted to evaluate the persistence, processing factor, and dietary risk of flonicamid and acetamiprid in Sichuan pepper collected from four representative cultivation areas in China by the validated technique. The dynamic experiment indicated that flonicamid and acetamiprid degraded easily in Sichuan pepper with half-lives of 3.7–6.5 and 6.2–28.9 days, respectively. The residue concentrations of flonicamid and acetamiprid increased after the processing step with a processing factor higher than 1. The long-term dietary risk caused by residues of flonicamid and acetamiprid in Sichuan pepper is negligible, indicating that the application of these pesticides in Sichuan pepper cultivation was unlikely to pose adverse effects. Ultimately, in order to ensure food security, the maximum residue limits (MRLs) of flonicamid and acetamiprid were recommended at 1 and 2 mg/kg for dried Sichuan pepper, respectively, based on residue chemistry data and dietary assessment results. This study offers insights into the appropriate scientific application of the new commercial formulation in Sichuan pepper and contributes valuable data for the establishment of MRLs for flonicamid and acetamiprid in the future.

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揭示氟啶虫酰胺和啶虫脒在四川辣椒生产中的残留特性、加工和膳食风险:多点田间试验研究
花椒是一种刺激性烹饪香料,也是一种传统药用植物,在亚洲各国广泛使用。目前,杀虫剂组合仍是控制害虫的最重要工具,以确保花椒的生产。然而,有关这些物质在川椒产品中的残留所造成的潜在危害的数据却很有限。本研究采用QuEChERS技术,通过UPLC-MS/MS对鲜花椒和干花椒中的氟啶虫酰胺和啶虫脒进行多重分析,平均回收率为96-104%,相对标准偏差≤11%,定量限为0.01 mg/kg。通过多点田间试验研究,采用验证技术对从中国四个代表性种植区采集的川椒中氟啶虫酰胺和啶虫脒的持久性、加工因素和膳食风险进行了评估。动态实验表明,氟啶虫酰胺和啶虫脒在川椒中很容易降解,半衰期分别为3.7-6.5天和6.2-28.9天。四川花椒中氟啶虫酰胺和啶虫脒的残留量对膳食的长期风险可以忽略不计,表明在四川花椒种植中施用这两种农药不会造成不良影响。最后,为了确保食品安全,根据残留化学数据和膳食评估结果,建议将干花椒中氟啶虫酰胺和啶虫脒的最高残留限量(MRL)分别定为每公斤 1 毫克和 2 毫克。这项研究为科学合理地在川椒中应用新的商业配方提供了启示,并为今后制定氟啶虫酰胺和啶虫脒的最大残留限量提供了宝贵的数据。
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