Lu Meng-Xiao, Jiang Wayne W, Wang Jia-Lei, Jian Qiu, Shen Yan, Liu Xian-Jin, Yu Xiang-Yang
Pesticide Biology and Ecology Research Center, Nanjing, Jiangsu, China; Key Laboratory of Food Safety Monitoring and Management of Ministry of Agriculture, Nanjing, Jiangsu, China.
Department of Entomology, Michigan State University, East Lansing, Michigan, United States of America.
PLoS One. 2014 Jun 26;9(6):e100556. doi: 10.1371/journal.pone.0100556. eCollection 2014.
The residue behavior of chlorpyrifos, which is one of the extensively used insecticides all around the world, in six vegetable crops was assessed under greenhouse conditions. Each of the vegetables was subjected to a foliar treatment with chlorpyrifos. Two analytical methods were developed using gas chromatography equipped with a micro-ECD detector (LOQ = 0.05 mg kg(-1)) and liquid chromatography with a tandem mass spectrometry (LOQ = 0.01 mg kg(-1)). The initial foliar deposited concentration of chlorpyrifos (mg kg(-1)) on the six vegetables followed the increasing order of brassica chinensis<lettuce<celery<asparagus lettuce<eggplant <pepper. The initial deposition of chlorpyrifos showed differences among the six selected vegetable plants, ranging from 16.5±0.9 mg kg(-1) (brassica chinensis) to 74.0±5.9 mg kg(-1) (pepper plant). At pre-harvest interval 21 days, the chlorpyrifos residues in edible parts of the crops were <0.01 (eggplant fruit), <0.01 (pepper fruit), 0.56 (lettuce), 0.97 (brassica chinensis), 1.47 (asparagus lettuce), and 3.50 mg kg(-1) (celery), respectively. The half-lives of chlorpyrifos were found to be 7.79 (soil), 2.64 (pepper plants), 3.90 (asparagus lettuce), 3.92 (lettuce), 5.81 (brassica chinensis), 3.00 (eggplant plant), and 5.45 days (celery), respectively. The dissipation of chlorpyrifos in soil and the six selected plants was different, indicating that the persistence of chlorpyrifos residues strongly depends upon leaf characteristics of the selected vegetables.
毒死蜱是全球广泛使用的杀虫剂之一，本文评估了其在温室条件下在六种蔬菜作物中的残留行为。每种蔬菜都进行了毒死蜱叶面处理。开发了两种分析方法，一种是配备微电子捕获检测器的气相色谱法（定量限=0.05 mg kg⁻¹），另一种是液相色谱-串联质谱法（定量限=0.01 mg kg⁻¹）。毒死蜱在六种蔬菜上的初始叶面沉积浓度（mg kg⁻¹）按以下顺序递增：小白菜＜生菜＜芹菜＜莴笋＜茄子＜辣椒。毒死蜱的初始沉积在六种选定的蔬菜植株间存在差异，范围为16.5±0.9 mg kg⁻¹（小白菜）至74.0±5.9 mg kg⁻¹（辣椒植株）。在收获前间隔21天时，作物可食用部分的毒死蜱残留量分别为＜0.01（茄子果实）、＜0.01（辣椒果实）、0.56（生菜）、0.97（小白菜）、1.47（莴笋）和3.50 mg kg⁻¹（芹菜）。发现毒死蜱的半衰期分别为7.79天（土壤）、2.64天（辣椒植株）、3.90天（莴笋）、3.92天（生菜）、5.81天（小白菜）、3.00天（茄子植株）和5.45天（芹菜）。毒死蜱在土壤和六种选定植物中的消散情况不同，这表明毒死蜱残留的持久性在很大程度上取决于所选蔬菜的叶片特性。
