Tsigouri A D, Menkissoglu-Spiroudi U, Thrasyvoulou A
Institute of Veterinary Research of Athens, National Agricultural Research Foundation, Neapoleos 25, Aghia Paraskevi, 15310 Attiki, Greece.
Pest Manag Sci. 2001 May;57(5):467-71. doi: 10.1002/ps.303.
The persistence of the acaricide tau-fluvalinate with time and the factors that can affect its degradation in honey were investigated. Two honey types of extreme pH values (3.85 and 5.40) were spiked with tau-fluvalinate at two levels (50 and 200 micrograms kg-1) and incubated at 35 degrees C. Samples were analyzed in duplicate at various time intervals for up to 248 days. A simple, rapid and accurate method for the determination of tau-fluvalinate residues in honey is proposed. Tau-fluvalinate extraction and sample cleanup was carried out using C8 SPE cartridges with dichloromethane as the elution solvent. Analysis of samples was accomplished using gas chromatography with electron-capture detection (GC-ECD). The overall recovery of the method was 90.25 (+/- 0.85)% and the limit of determination 1 microgram kg-1. The results showed that tau-fluvalinate stays stable in honey for more than 8 months, even at 35 degrees C. The effect of higher temperatures, similar to those used for honey packing, on tau-fluvalinate persistence in honey was also studied. Honey samples fortified with 20 and 200 micrograms kg-1 tau-fluvalinate were subjected to heat treatment similar to that in the honey blending and packing process. No degradation of tau-fluvalinate due to the heat treatment was recorded. This long persistence increases the risk of honey contamination due to repeated and/or extended tau-fluvalinate applications.
研究了杀螨剂氟氯苯菊酯在蜂蜜中的残留持久性以及影响其降解的因素。将两种极端pH值（3.85和5.40）的蜂蜜分别添加两个水平（50和200微克/千克）的氟氯苯菊酯，并在35℃下孵育。在长达248天的不同时间间隔对样品进行双份分析。提出了一种简单、快速且准确的测定蜂蜜中氟氯苯菊酯残留量的方法。使用C8固相萃取柱，以二氯甲烷作为洗脱溶剂进行氟氯苯菊酯的萃取和样品净化。采用带有电子捕获检测的气相色谱法（GC-ECD）对样品进行分析。该方法的总体回收率为90.25（±0.85）%，测定限为1微克/千克。结果表明，即使在35℃下，氟氯苯菊酯在蜂蜜中也能保持稳定超过8个月。还研究了与蜂蜜包装所用温度相似的较高温度对氟氯苯菊酯在蜂蜜中持久性的影响。用20和200微克/千克氟氯苯菊酯强化的蜂蜜样品接受了与蜂蜜混合和包装过程中相似的热处理。未记录到因热处理导致的氟氯苯菊酯降解。这种长期的持久性增加了由于重复和/或延长使用氟氯苯菊酯而导致蜂蜜污染的风险。
