Key Laboratory for Safety Assessment (Environment) of Agricultural Genetically Modified Organisms, Ministry of Agriculture and Rural Affairs, Pesticide Safety Evaluation Research Center, Institute for Agro-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, PR China.
College of Science, China Agricultural University, Beijing 100193, PR China.
Sci Total Environ. 2023 Nov 1;897:165321. doi: 10.1016/j.scitotenv.2023.165321. Epub 2023 Jul 6.
Pesticide residues in citrus may cause health risks in related juice products, and bring much uncertainty during the processing procedures. In this study, based on the dispersive solid-phase extraction (d-SPE) and UPLC-MS/MS, the residual levels of ten analytes in citrus and its processed products were monitored. The results showed that dissipation of the pesticides followed the first-order kinetics and the half-lives in citrus varied greatly, ranging from 6.36 to 63.0 days. The terminal residues of the five pesticides at harvest time were <0.01-0.302 and <0.01-0.124 mg/kg in raw citrus and citrus flesh, respectively, all of which were lower than the corresponding maximum residue limits (MRLs) of 0.5-1 mg/kg. In the processing experiments, the residues of ten analytes in sterilized juice, concentrated juice, and citrus essential oil were in the range of <0.01 to 0.442 mg/kg, <0.01 to 1.16 mg/kg, and <0.01 to 44.0 mg/kg, respectively, and the corresponding processing factors (PFs) were 0.127-1.00, 0.023-3.06, and 0.006-39.2. Particularly, in citrus essential oil, the PFs of etoxazole, fluazinam, lufenuron and spirotetramat-keto-hydroxy were 1.68-39.2, exhibiting obvious enrichment effects. By integrating the residue data of the field trials and the PFs, the acute and chronic dietary risks of the target pesticides in citrus juice were 0.031-1.83 % and 0.002-2.51 %, respectively, which were far lower than 100 %, demonstrating no unacceptable risk to human health. This work provides basic data for the establishment of the MRLs and dietary exposure risk assessment for processed citrus products.
柑橘中的农药残留可能会对相关果汁产品的健康构成风险，并在加工过程中带来诸多不确定性。在本研究中，基于分散固相萃取（d-SPE）和 UPLC-MS/MS，监测了柑橘及其加工产品中十种分析物的残留水平。结果表明，农药的消解遵循一级动力学，半衰期在柑橘中差异很大，范围为 6.36-63.0 天。在收获时，五种农药在原始柑橘和柑橘果肉中的终端残留量分别为<0.01-0.302 和 <0.01-0.124 mg/kg，均低于相应的最大残留限量（MRLs）0.5-1 mg/kg。在加工实验中，消毒果汁、浓缩果汁和柑橘精油中十种分析物的残留量在<0.01-0.442 mg/kg、<0.01-1.16 mg/kg 和 <0.01-44.0 mg/kg 之间，相应的加工因子（PFs）分别为 0.127-1.00、0.023-3.06 和 0.006-39.2。特别是在柑橘精油中，乙氧唑、氟啶胺、氯虫苯甲酰胺和螺虫乙酯酮羟基的 PF 值为 1.68-39.2，表现出明显的富集效应。通过整合田间试验的残留数据和 PF 值，目标农药在柑橘汁中的急性和慢性膳食风险分别为 0.031-1.83%和 0.002-2.51%，远低于 100%，表明对人类健康没有不可接受的风险。这项工作为加工柑橘产品中 MRLs 的制定和膳食暴露风险评估提供了基础数据。
