Christensen H B, Granby K, Rabølle M
Danish Veterinary and Food Administration, Søborg, Denmark.
Food Addit Contam. 2003 Aug;20(8):728-41. doi: 10.1080/0265203031000138286.
An HPLC-MS/MS method for the analysis of three pesticides in strawberries was developed and validated. Recoveries were measured at three spiking levels and ranged from 85 to 99% (mean recoveries). The effects of processing of strawberries ranging from rinsing to jam production were investigated for the three fungicides tolylfluanid, fenhexamid and pyrimethanil, which were applied under field conditions. Kresoxim-methyl was also applied in the field, but was not found in any of the samples investigated. The effect of parameters such as preharvest interval, dose, harvest time and observed pesticide concentration after harvest (initial concentration, mg kg(-1)), were examined with respect to possible reduction of the pesticides. The results from rinsing showed that all three pesticides were reduced on average by 37% for tolylfluanid, by 34% for fenhexamid and by 19% for pyrimethanil. For tolylfluanid and fenhexamid, the initial concentration significantly affected the reduction. For fenhexamid, dose could also have a minor influence on reduction. For pyrimethanil, none of the parameters significantly influenced the reduction. For jam production, cooking significantly reduced tolylfluanid by an average of 91%. For fenhexamid and pyrimethanil, a smaller reduction was seen, 25% and 33%, respectively. The reduction of tolylfluanid and pyrimethanil was affected by the preharvest interval, while fenhexamid was affected by the initial concentration. The unit-to-unit variability of fungicide contents was also investigated and the variability factors for the three fungicides were from 1.9 to 2.8.
建立并验证了一种用于分析草莓中三种农药的高效液相色谱-串联质谱法。在三个加标水平下测定回收率，回收率范围为85%至99%（平均回收率）。研究了在田间条件下施用的三种杀菌剂甲苯氟磺胺、粉唑醇和嘧霉胺在草莓从冲洗到制作果酱等加工过程中的影响。甲基克菌丹也在田间施用，但在所调查的任何样品中均未发现。考察了收获前间隔、剂量、收获时间和收获后观察到的农药浓度（初始浓度，mg kg⁻¹）等参数对农药可能减少的影响。冲洗结果表明，甲苯氟磺胺、粉唑醇和嘧霉胺这三种农药的平均减少率分别为37%、34%和19%。对于甲苯氟磺胺和粉唑醇，初始浓度显著影响减少率。对于粉唑醇，剂量也可能对减少率有轻微影响。对于嘧霉胺，没有参数显著影响减少率。对于果酱制作，烹饪使甲苯氟磺胺平均显著减少91%。对于粉唑醇和嘧霉胺，减少率较小，分别为25%和33%。甲苯氟磺胺和嘧霉胺的减少受收获前间隔的影响，而粉唑醇受初始浓度的影响。还研究了杀菌剂含量的单位间变异性，三种杀菌剂的变异系数为1.9至2.8。
