Adsorption and desorption characteristics of pymetrozine in goji berry soils of China’s Qinghai–Tibet Plateau

Chen, Hongyu; Guo, Lei; Li, Wei; Wu, Hua Hsi; Wei, Youhai; Li, Qiurong; Guo, Qing

doi:10.1080/10739149.2019.1679832

Cited by 2 publications

(1 citation statement)

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“…S1) is a novel pyridine azomethine insecticide, which possesses significant selectivity for botanical flukes, including plant hoppers, whiteflies, and aphids 3 . Pymetrozine has been extensively adopted in China as an alternative to the highly toxic organophosphate pesticides, 4 and pymetrozine has been confirmed to be effective against the tea green leafhopper 5 and apolygus lucorum 6 . As with the typical pesticides, pymetrozine use results in pymetrozine contamination of the tea and other tea‐processing products.…”

Section: Introductionmentioning

confidence: 99%

Residue behavior and safety evaluation of pymetrozine in tea

Sun

Wang

et al. 2021

J Sci Food Agric

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BACKGROUND Pymetrozine is a widely used pesticide. It is challenging to analyze and difficult to manage due to the large gap in its global maximum residue limits (MRLs) in tea. The development of a high‐efficiency detection method for the evaluation of the transfer of residual pymetrozine from tea plantations to tea cups is therefore of prime significance. RESULTS An analytical method for the determination of pymetrozine residues in tea was established based on Cleanert PCX solid‐phase extraction. The average recoveries were 72.2–93.7%, with relative standard deviations (RSDs) of less than 12%. The limits of quantification (LOQs) were 0.005 mg·kg−1 in fresh tea leaves and dry tea, and 0.00025 mg·L−1 in tea brew. Pymetrozine degraded rapidly in tea plants with a half‐life (t1/2) of 1.9 days in open tea plantations, and decreased by 9.4–23.7% in the green tea‐processing procedure, which was concentration dependent. The residual pymetrozine levels in green tea collected at 6 and 21 days were below the MRLs in China and EU at a dosage of 30 g a.i. ha−1, respectively. The leaching rates of pymetrozine from dry tea to tea brew were 58.7–96.3%. Hazard quotient (HQ) values of pymetrozine were significantly <100% when tea shoots were plucked in 6 days, which indicated a negligible risk to humans. CONCLUSION This work allows the determination of residual pymetrozine in tea and illustrates a low intake risk with the use of pymetrozine in tea plantations. It could serve as reference for further regulation consideration for maximum residue limits (MRLs). © 2020 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%