现代食品科技2024，Vol.40Issue(7)：286-295,10.DOI:10.13982/j.mfst.1673-9078.2024.7.1048
浙江省韭菜中常用杀菌剂多残留分析及膳食暴露风险评估
Multi-residue Analysis and Dietary Exposure Risk Assessment of Common Fungicides in Chinese Chives from Zhejiang Province
摘要
Abstract
To evaluate the residual level of fungicides and dietary exposure risk of Chinese chives in production bases and segments like markets in Zhejiang Province.The collection period was mainly from December 2020 to January 2021,and from August 2021 to November 2021.Thirty-nine fungicides in 213 Chinese chives samples collected in Zhejiang Province over the two consecutive years were detected and analyzed,and the risk of acute and chronic dietary exposure to the detected fungicides was assessed.There were 19 fungicides were detected,and the total detection rate was 48.83%(104 out of 213),among which the detection rates of procymidone(15.02%),carbendazim(13.15%),boscalid(13.15%),dimethomorph(11.74%),pyraclostrobin(11.27%)and chlorothalonil(10.80%)were relatively high.The samples with two or more pesticide residues accounted for 25.82%of the total samples(55 out of 213).The residue of pyrimethanil in one sample exceeded the maximum residue limit for bulb vegetables(3 mg/kg)set by the Ministry of Agriculture and Rural Affairs,with the over-limit rate being 0.47%,and the sample qualified rate reaching 99.53%.According to the current standard for procymidone GB 2763.1-2022(5 mg/kg),none of the samples had the residue exceeding the standard.According to the original standard GB 2763-2021(0.20 mg/kg),and the over-limit rate was 7.04%(15 out of 213).The acute and chronic risk ranges were 0.004%～5.546%and 0.000%～9.654%,respectively,both of which were lower than 1,thus the intake risk was at an acceptable level.The situation of pesticide residues in Chinese chivesis from Zhejiang Province was relatively serious,thus the management of the use of pesticides should be strengthened to ensure the safety of Chinese chives consumption.关键词
韭菜/杀菌剂/残留/膳食暴露/风险评估Key words
Chinese chives/fungicides/residue/dietary exposure/risk assessment引用本文复制引用
潘丽英,虞益江,杨桂玲,杜雨婷,李金玲,王强,潘道东,王豆,褚田芬..浙江省韭菜中常用杀菌剂多残留分析及膳食暴露风险评估[J].现代食品科技,2024,40(7):286-295,10.基金项目
浙江省韭菜质量安全风险评估(ZJSP6520200020) （ZJSP6520200020）
