Key Laboratory of Natural Pesticide and Chemical Biology, Ministry of Education, South China Agricultural University, Guangzhou 510642, China.
College of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510642, China.
Food Chem. 2021 Nov 1;361:130043. doi: 10.1016/j.foodchem.2021.130043. Epub 2021 May 13.
The dissipation and residue levels of emamectin benzoate emulsifiable concentrate (EC) and microemulsion (ME) formulations in tender cowpeas and old cowpeas were investigated under field conditions. The decline curves of emamectin benzoate residues in cowpea corresponded to first-order kinetics. The dissipation rate of emamectin benzoate in tender cowpeas was faster than that in old cowpeas. The half-lives of the EC were 1.34-1.39 d and 1.74-2.31 d in tender cowpea and old cowpea, respectively. For the ME, the half-lives were 1.39-1.51 d and 2.08-2.67 d, respectively. The risk of adult intake of emamectin benzoate from cowpea is within the acceptable limits of the human body. Compared to tender cowpeas, the risk of eating old cowpeas is higher. Emamectin benzoate (EC) is recommended for cowpeas when the intention is to harvest tender cowpeas, while both formulations are acceptable for cowpeas when the intention is to harvest old cowpeas.
在田间条件下研究了甲氨基阿维菌素苯甲酸盐乳油（EC）和微乳剂（ME）制剂在嫩豇豆和老豇豆中的消解和残留水平。豇豆中甲氨基阿维菌素苯甲酸盐残留的降解曲线符合一级动力学。甲氨基阿维菌素苯甲酸盐在嫩豇豆中的消解速率快于老豇豆。EC 在嫩豇豆和老豇豆中的半衰期分别为 1.34-1.39 d 和 1.74-2.31 d。对于 ME，半衰期分别为 1.39-1.51 d 和 2.08-2.67 d。成人从豇豆中摄入甲氨基阿维菌素苯甲酸盐的风险在人体可接受的范围内。与嫩豇豆相比，食用老豇豆的风险更高。当目的是收获嫩豇豆时，推荐使用甲氨基阿维菌素苯甲酸盐（EC）；而当目的是收获老豇豆时，两种制剂均可用于豇豆。
