食品工业科技2024，Vol.45Issue(10)：234-241,8.DOI:10.13386/j.issn1002-0306.2023080056
抑霉唑、咪鲜胺及其代谢物在荔枝贮藏保鲜中的残留动态及安全评价
Residual Dynamics and Safety Assessment of Imazalil,Prochloraz and Their Metabolites During Fresh-keeping Storage of Litchi
摘要
Abstract
In order to evaluate the dietary risk of imazalil and prochloraz residues in whole fruit,peel and pulp of litchi,this study reported a gas chromatography-tandem mass spectrometry(GC-MS/MS)to determine the residue of imazalil,prochloraz and their metabolites simultaneously.The limit of detection and limit of quantitation of this method were 2.0 and 6.0 µg/kg for imazalil,3.0 and 10.0 µg/kg for prochloraz,6.0 and 20.0 µg/kg for imidazole ethanol,as well as 0.3 and 1.0 µg/kg for 2,4,6-trichlorophenol,respectively.The average recoveries in whole fruit,peel and pulp of litchi were 78.9%～107%.The relative standard deviation(RSD)ranges from 2.6%to 5.8%.The results of preservation showed that the higher the concentration of imazalil and prochloraz the higher the residual amount.The residue gradually migrated from peel to pulp with the increases in storage time.After freshness processing,the residues of imazalil and prochloraz in whole fruit and peel decreased,while the pulp increased to the maximum value on the 7th day,and then gradually decreased.Imidazole ethanol and 2,4,6-trichlorophenol increased with the increase of storage time.The risk of chronic and acute dietary intake within 14 days of safe interval was within acceptable range.关键词
抑霉唑/咪鲜胺/咪唑乙醇/2,4,6-三氯苯酚/残留动态/膳食风险/荔枝Key words
imazalil/prochloraz/imidazole ethanol/2,4,6-trichlorophenol/residual dynamics/dietary risk/litchi分类
轻工纺织引用本文复制引用
吴静娜,韦璐阳,邓有展,时鹏涛,李今朝,杨秀娟..抑霉唑、咪鲜胺及其代谢物在荔枝贮藏保鲜中的残留动态及安全评价[J].食品工业科技,2024,45(10):234-241,8.基金项目
国家农产品质量安全风险评估项目(GJFP20210503). （GJFP20210503）
