Behaviour of spirotetramat residues and its four metabolites in citrus marmalade during home processing

Abstract

The effect of home processing on the residues of spirotetramat and its four metabolites (B-enol, B-glu, B-mono and B-keto) in citrus marmalade is comprehensively investigated in this paper by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). A five-fold recommended dose of spirotetramat was applied to citrus fruit under field conditions and the processing included five steps: washing, peeling, pre-treatment for peel, mixing and boiling. The results showed that spirotetramat was the predominant component detected in unprocessed citrus, accounting for 64%. All the detected residues were primarily deposited on citrus peel, except for B-enol which was also present in the citrus pulp. Washing reduced spirotetramat, B-enol, B-glu and B-keto by 83%, 56%, 41% and 16%, respectively, and pre-treatment of the peel removed between 42% and 68% of the residues. Four compounds were all below the limit of detection after the mixing step. In the final product, only B-keto was detected at the concentration of 0.010 mg kg(-1). After the whole process, the processing factors for spirotetramat, B-enol, B-glu and B-keto were < 0.041, < 0.125, < 0.294 and 0.313, respectively, which indicated that home processing can significantly reduce residues of spirotetramat and its metabolites in citrus marmalade.

Simultaneous determination of spirodiclofen, spiromesifen, and spirotetramat and their relevant metabolites in edible fungi using ultra-performance liquid chromatography/tandem mass spectrometry

“…The optimized precursor ions, product ions, fragmentor voltages, and collision voltages for each target compound are listed in Table 1 . The results of optimized mass spectrometry parameters are consistent with previous research results 10 , 11 , 15 , 18 , 19 , 21 .…”

Uptake and Biotransformation of Spirotetramat and Pymetrozine in Lettuce (Lactuca sativa L. var. ramosa Hort.)

“…These findings indicate that spirotetramat is translocated via different degradation pathways in different media, possibly due to differences in the contents and activities of enzymes such as superoxide dismutase, glutathione- S -transferase, and peroxidase . The distribution of total spirotetramat in lettuce was calculated according to the definition of residues in the risk assessment proposed by the European Food Safety Authority (EFSA) . As shown in Figure f, the concentration of total spirotetramat in lettuce roots and shoots increased with exposure time, and the concentrations in roots were invariably higher than those in shoots.…”

“…The toxicity of these metabolites is equivalent to or lower than that of the parent compound. Based on these properties, the residue definition for risk assessment was proposed as “spirotetramat, B-enol, B-glu, B-keto, and B-mono, expressed as total spirotetramat”: X total = X spirotetramat + X glu × 0.8057 + X mono × 1.231 + X enol × 1.239 + X keto × 1.177 where X total , X spirotetramat , X glu , X mono , X enol , and X keto are the measured concentrations of total spirotetramat, spirotetramat, B-glu, B-mono, B-enol, and B-keto (mg/kg), respectively. The coefficients appearing in the formula are the molecular weight conversion coefficients (the ratio of the molecular weight of the parent compound to that of the metabolite)…”

Dissipation of Four Typical Insecticides on Strawberries and Effects of Different Household Washing Methods

“…Polat et al (2019) found that lemon water washing was more effective than the other methods. For the four mentioned insecticides, previous studies also reported that washing and peeling okra fruit, sweet persimmons, eggplants, and strawberries can efficiently decrease their residue levels [ 15 , 16 , 17 , 18 ]. Conversely, the same residues are concentrated by juicing and cooking [ 17 ].…”