College of Pharmacy, Henan University of Chinese Medicine , Zhengzhou, China.
College of Plant Protection, Henan Agricultural University , Zhengzhou, China.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2020 Jul;37(7):1156-1164. doi: 10.1080/19440049.2020.1748725. Epub 2020 May 3.
The behaviour of residues of tebuconazole, prochloraz, and abamectin in rehmannia during rehmannia decoction processing was systemically assessed. The pesticides were determined by ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS) after each processing step including washing, steaming and drying, carbonising, and boiling. Results showed that the pesticide residues significantly decreased after the steps of washing, carbonising, and boiling. Washing reduced pesticide residues by 41.2%-60.0%; carbonising reduced pesticides by 27.1%-71.1% in both prepared rehmannia and unprepared rehmannia. After boiling, the concentrations of tebuconazole and prochloraz were 0.0002-0.0022 mg kg in decoctions. Abamectin was not detected in rehmannia after carbonising, and it was not detected in decoctions either. The processing factors (PFs) were less than 1 during food processing, indicating that the full set of processing can reduce the residues of tebuconazole, prochloraz, and abamectin in rehmannia decoction.
系统评估了怀地黄在炮制过程中，其体内唑菌胺酯、丙环唑和阿维菌素残留的行为。采用超高效液相色谱-串联质谱法（UPLC-MS/MS），在怀地黄的每一个炮制步骤（包括清洗、蒸制和干燥、炭化和煎煮）后对农药残留进行检测。结果表明，经过清洗、炭化和煎煮等步骤后，农药残留显著降低。清洗可使残留农药减少 41.2%-60.0%；炭化使怀地黄和未炮制怀地黄中的农药残留减少 27.1%-71.1%。经煎煮后，汤剂中唑菌胺酯和丙环唑的浓度为 0.0002-0.0022 mg/kg。阿维菌素经炭化后在怀地黄中未检出，煎煮后也未检出。在食品加工过程中，加工因子（PF）均小于 1，表明整套炮制工艺可降低怀地黄汤液中唑菌胺酯、丙环唑和阿维菌素的残留。
