Residue behaviours, dissipation kinetics and dietary risk assessment of pyaclostrobin, cyazofamid and its metabolite in grape

Pang, Nannan; Dou, Xiaomin; Hu, Jiye

doi:10.1002/jsfa.9877

Cited by 16 publications

(22 citation statements)

References 27 publications

(56 reference statements)

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“…The dissipation behavior and residue of methoxyfenozide have been further revealed through open field trials. Furthermore, a risk assessment was carried out based on the risk quotient (RQ) method, also known as the hazard quotient (HR) method . This study not only contributes to establishing a reasonable Chinese MRL for methoxyfenozide but also provides practical data on its safe use.…”

Section: Introductionmentioning

confidence: 99%

Residue dissipation and dietary exposure risk assessment of methoxyfenozide in cauliflower and tea via modified QuEChERS using UPLC/MS/MS

et al. 2020

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BACKGROUND Methoxyfenozide possesses efficacy against a variety of lepidopteron pests, including the major pests in cauliflower and tea, so it is of great importance to generalize the practical use of methoxyfenozide in the field. RESULTS An efficient method was developed and validated in both vegetable matrix and extract‐rich matrix (cauliflower and tea) using modified QuEChERS combined with UPLC/MS/MS analysis. The recoveries in cauliflower, made tea and tea shoots ranged from 94.5 to 108.0%, from 85.0 to 91.6% and from 77.3 to 82.0% respectively, with relative standard deviations (RSDs) below 17.3% in all cases. The field results showed that methoxyfenozide dissipated in cauliflower with half‐life (t1/2) at 2.5–3.5 days and in tea with t1/2 at 1.2 days. Combining the above experimental data and statistical food intake values, the risk quotient (RQ) values were significantly lower than 1. CONCLUSION The quantification method of methoxyfenozide in cauliflower or tea has not been established until this study. The dissipation and dietary exposure risk assessment of methoxyfenozide in cauliflower and tea were investigated in the field. Methoxyfenozide dissipated rapidly in cauliflower despite different climates, and it dissipated faster in tea. The dietary risk of methoxyfenozide through cauliflower or tea was negligible to humans. This study not only provides guidance for the safe use of methoxyfenozide but also serves as a reference for the establishment of maximum residue limits (MRLs) in China. © 2019 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Residue dissipation and dietary exposure risk assessment of methoxyfenozide in cauliflower and tea via modified QuEChERS using UPLC/MS/MS

et al. 2020

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“…Pang et al . reported the dietary risk assessment of pyaclostrobin in grape based on the results of field trials in Shandong 16 . In 2017, Kabir et al .…”

Section: Introductionmentioning

confidence: 99%

“…Pang et al reported the dietary risk assessment of pyaclostrobin in grape based on the results of field trials in Shandong. 16 In 2017, Kabir et al determined the residual amounts of picoxystrobin in oriental melon in two different sites and assessed the long-term risks. 15 These articles focused more on fruits, and the risk assessments for pyraclostrobin and picoxystrobin on cucumber were not researched.…”

Section: Introductionmentioning

confidence: 99%

Dissipation, residues and risk assessment of pyraclostrobin and picoxystrobin in cucumber under field conditions

Zhao

2020

J Sci Food Agric

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BACKGROUND: Pyraclostrobin and picoxystrobin are two representative pesticides of strobilurins used to treat cucumber downy mildew, which have raised issues of food safety and human health. A new formulation containing these two compounds is being prepared for marketing in China. RESULTS: The dissipation and residual levels of pyraclostrobin and picoxystrobin in cucumbers under field conditions were determined simultaneously by a validated method via liquid chromatography-tandem mass spectrometry (LC-MS/MS). The dissipation rules were described by first-order kinetics and the half-lives of pyraclostrobin and picoxystrobin were less than 8.2 days and 3.4 days. The highest terminal residue of pyraclostrobin was 0.014 mg kg −1 which was lower than maximum residue limit (MRL) in China (0.5 mg kg −1) and of picoxystrobin was 0.029 mg kg −1 , respectively. In the long-term intake risk assessment of pyraclostrobin and picoxystrobin for general population (18-79 years), the chronic risk quotient (RQ c) varied from 5.64% to 21.97%. The assessment of short-term risks included children (1-6 years) and adults (18-79 years) and in which the RQ a values were 0.38% and 2.85%. Both results showed the intake risks of cucumber were acceptable. CONCLUSION: Pyraclostrobin and picoxystrobin degraded easily in cucumbers under open field conditions. The long-term and shortterm risks caused by final residues of pyraclostrobin and picoxystrobin were insignificant. The recommended pre-harvest interval of 3 days was safe. The article will be helpful in rational use of these pesticides and MRL formulation of picoxystrobin on cucumber.

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“…However, the occurrence of disease in vineyards, especially fungal diseases, is one of the most significant economic losses [10]. Common fungal diseases of cultivated and wild grapes in world are grey mold (Botrytis cinerea), powdery mildew (Uncicula necator), and downy mildew (Plasmopara viti-cola) [11]. Cyazofamid, as showed in Figure 1A, presents strong activity against Plasmodium and Oomycetes and has been widely used to control a variety of fruit and vegetable diseases such as grape downy mildew (Plasmopara viti-cola) [12,13].…”

Section: Introductionmentioning

confidence: 99%

“…So far, numerous researchers have studied the changes of pesticide residues in wine processing [31][32][33]. To our knowledge, many studies have reported on the residues of cyazofamid and its metabolite, CCIM, in the field [10,11,34], but little attention has been paid to the change in their residue levels caused by the process of wine-making. In order to guarantee food safety for consumers, we utilized grapes harvested in the field to carry out wine-making processing experiments.…”

Section: Introductionmentioning

confidence: 99%

The Dissipation of Cyazofamid and Its Main Metabolite CCIM during Wine-Making Process

et al. 2020

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Few studies have focused on the residues of cyazofamid and its main metabolite CCIM (4-chloro-5-p-tolylimidazole-2-carbonitrile) in the wine making process, which is crucial to evaluate the potential food risk of cyazofamid and CCIM. In this work, detailed study has been conducted on the evaluation of the fate of cyazofamid and its main metabolite CCIM during the wine-making process. The targeted compounds cyazofamid and CCIM were separated and determined by high-performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MS/MS) and processing procedure including washing, peeling, fermentation, and clarification. Results showed that residues of cyazofamid and CCIM decreased significantly in wine processing. The dissipation of cyazofamid in the fermentation process followed the first-order of kinetics, and the half-life of cyazofamid was 46.2–63.0 h, whereas, the residues of CCIM, in the three treatments, decreased with time elapse. The processing factors (PFs) were all less than one in different processing processes, and the PFs ranges of cyazofamid and CCIM were 0.003–0.025 and 0.039–0.067 in three treatments in the overall process. The outcome indicated that the whole process could significantly reduce the residues of cyazofamid and CCIM in red and white wines. The results might provide more precise risk assessments of cyazofamid in the wine-making process.

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Residue behaviours, dissipation kinetics and dietary risk assessment of pyaclostrobin, cyazofamid and its metabolite in grape

Cited by 16 publications

References 27 publications

Residue dissipation and dietary exposure risk assessment of methoxyfenozide in cauliflower and tea via modified QuEChERS using UPLC/MS/MS

Residue dissipation and dietary exposure risk assessment of methoxyfenozide in cauliflower and tea via modified QuEChERS using UPLC/MS/MS

Dissipation, residues and risk assessment of pyraclostrobin and picoxystrobin in cucumber under field conditions

The Dissipation of Cyazofamid and Its Main Metabolite CCIM during Wine-Making Process

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