Kang Shanshan, Li Li, Ren Xin, Zhang Minghao, Li Wei, Chen Zenglong
State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing 100101, PR China; School of Life Sciences, Hebei University, Baoding 071002, PR China.
College of Plant Protection, Shanxi Agricultural University, Taiyuan 030031, PR China.
J Hazard Mater. 2023 Apr 15;448:130936. doi: 10.1016/j.jhazmat.2023.130936. Epub 2023 Feb 3.
The fate characteristics of isoproturon (IPU) from garlic cultivation to household processing was elucidated by a tracing UHPLC-MS/MS based on the favorable storage stability. The occurrence, pharmacokinetics dissipation and terminal magnitude of IPU were reflected by parameters including original deposition of 31-170 μg kg, half-lives of 11.5-19.4 d, and final concentrations of <1.0-250.6 μg kg. The processing factors of IPU were further clarified in terms of washing, stir-frying and pickling, with processing factors of 0.008-0.828. The chronic dietary risks (%ADI) were assessed as 1.516-5.242 %, whereas the short-term exposures from green garlic should be continuously emphasized over 99th percentile with unacceptable %ARfD of 147.144-5074.018 %. The acute and chronic risk magnitude significantly decreased by a factor 2.0-125.0 and 2.2-3.3 from raw garlic crops to processed products, respectively. What was noteworthy was the unacceptable acute risks of IPU from green garlic at 99.9th percentile even after a series of processing procedures.
基于良好的储存稳定性，通过痕量超高效液相色谱-串联质谱法阐明了异丙隆（IPU）从大蒜种植到家庭加工的命运特征。IPU的出现、药代动力学消散和最终含量通过以下参数反映：初始沉积量为31 - 170μg/kg，半衰期为11.5 - 19.4天，最终浓度为<1.0 - 250.6μg/kg。从洗涤、炒制和腌制方面进一步阐明了IPU的加工因子，加工因子为0.008 - 0.828。评估的慢性膳食风险（%ADI）为1.516 - 5.242%，而绿蒜的短期暴露在第99百分位数以上应持续受到关注，不可接受的%ARfD为147.144 - 5074.018%。从生大蒜作物到加工产品，急性和慢性风险程度分别显著降低了2.0 - 125.0倍和2.2 - 3.3倍。值得注意的是，即使经过一系列加工过程，绿蒜中IPU在第99.9百分位数时的急性风险仍不可接受。
