Li Li, Zhao Tingting, Liu Yu, Liang Hongwu, Shi Kaiwei
College of Plant Protection, Shanxi Agricultural University, Taiyuan 030031, China.
School of Ecology and Environment, Inner Mongolia University, Hohhot 010020, China.
Foods. 2022 Jun 23;11(13):1856. doi: 10.3390/foods11131856.
Procymidone is used as a preventive and curative fungicide to control fungal growth on edible crops and ornamental plants. It is one of the most frequently used pesticides and has a high detection rate, but its residue behaviors remain unclear in green onion and garlic plants (including garlic, garlic chive, and serpent garlic). In this study, the dissipation and terminal residues of procymidone in four matrices were investigated, along with the validation of the method and risk assessment. The analytical method for the target compound was developed using gas chromatography-tandem mass spectrometry (GC-MS/MS), which was preceded by a Florisil cleanup. The linearities of this proposed method for investigating procymidone in green onion, garlic, garlic chive, and serpent garlic were satisfied in the range from 0.010 to 2.5 mg/L with R2 > 0.9985. At the same time, the limits of quantification in the four matrices were 0.020 mg/kg, and the fortified recoveries of procymidone ranged from 86% to 104%, with relative standard deviations of 0.92% to 13%. The dissipation of procymidone in green onion and garlic chive followed first-order kinetics, while the half-lives were less than 8.35 days and 5.73 days, respectively. The terminal residue levels in garlic chive were much higher than those in green onion and serpent garlic because of morphological characteristics. The risk quotients of different Chinese consumer groups to procymidone in green onion, garlic chive, and serpent garlic were in the range from 5.79% to 25.07%, which is comparably acceptable. These data could provide valuable information on safe and reasonable use of procymidone in its increasing applications.
腐霉利用作预防性和治疗性杀菌剂，以控制食用作物和观赏植物上的真菌生长。它是最常用的农药之一，检出率很高，但在葱和蒜类作物（包括大蒜、韭菜和薤白）中的残留行为仍不清楚。在本研究中，对腐霉利在四种基质中的消解和最终残留进行了研究，并对方法进行了验证和风险评估。采用气相色谱 - 串联质谱法（GC-MS/MS）并结合弗罗里硅土净化，建立了目标化合物的分析方法。该方法用于研究葱、大蒜、韭菜和薤白中腐霉利的线性范围为0.010至2.5 mg/L，R2>0.9985。同时，四种基质中的定量限为0.020 mg/kg，腐霉利的加标回收率为86%至104%，相对标准偏差为0.92%至13%。腐霉利在葱和韭菜中的消解符合一级动力学，半衰期分别小于8.35天和5.73天。由于形态特征，韭菜中的最终残留水平远高于葱和薤白中的残留水平。中国不同消费群体对葱、韭菜和薤白中腐霉利的风险商数在5.79%至25.07%之间，相对可以接受。这些数据可为腐霉利在日益增加的应用中的安全合理使用提供有价值的信息。
