Residue levels and dietary risk assessment of fluopimomide, pyraclostrobin and its metabolite BF-500–3 in garlic ecosystems under field conditions

Abstract

To evaluate the residue levels of uopimomide, pyraclostrobin and its metabolite BF-500-3 in garlic ecosystems, supervised garlic eld trials with a commercial formulation (pyraclostrobin• uopimomide 30% suspension concentrate (SC)) were conducted in six regions of China according to the Good Agricultural Practices (GAP). The residues of uopimomide, pyraclostrobin and BF-500-3 in eld samples were determined using a QuEChERS method combined with high-performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS). The average recoveries of all target compounds were 76-94% with relative standard deviations (RSDs) of 1.0-14.5% and limits of quantitation (LOQs) of 0.002 mg/kg. At the recommended pre-harvest interval (PHI, 10 d), the residues of uopimomide, pyraclostrobin and BF-500-3 were below 0.16, 0.77 and 0.12 mg/kg in garlic chive; below 0.027, 0.22 and 0.002 mg/kg in garlic scape; and below 0.002, 0.002 and 0.002 mg/kg in garlic, respectively. Dietary intake risks were calculated using risk quotients (RQs) based on eld residual data, toxicological data and dietary patterns. The chronic dietary risk quotients (RQc) of pyraclostrobin and uopimomide were 48.42% and 0.36%, respectively. The acute dietary risk quotients (RQa) of pyraclostrobin in garlic were 0.06-0.15%. These results indicated a low dietary risk for consumers. This study could provide scienti c guidance for the application of pyraclostrobin and uopimomide in garlic.

Adjuvant Effects on Pyraclostrobin and Boscalid Residues, Systemic Movement, and Dietary Risk in Garlic under Field Conditions

“…There is a mild matrix effect when the ME is between −20% and 20%. There is a medium matrix effect when the ME is between 20% and 50% or −50% and −20%, and a strong matrix effect when the ME is 50% or higher [14].…”

“…Consequently, the matrix calibration curves were employed for the quantification of fungicides in this study to confirm the accuracy of the analytical method. Yu and Xu [14] determined the matrix effect of pyraclostrobin in garlic parts ranging from −32.83 to 19.32, using a QuEChERs method with LC-MS/MS analysis. To the best of our knowledge, the effects of boscalid matrix on garlic tissue have not been reported before.…”

“…These findings are closely related to the morphological traits of garlic plants and spray conditions. Garlic bulb grows in the soil, but when pesticides are applied, they are applied straight to the plant (green garlic), not to the soil or bulbs [14].…”

“…It has been approved for use to control plant diseases caused by ascomycetes, basidiomycetes, deuteromycetes, and oomycetes, which are hosted by carrots, grapes, peppers, tomatoes, wheat, potatoes, soybeans, and sugar beets [13]. Pyraclostrobin is among the most frequently detected fungicides in food (including garlic) and environmental matrices as a result of its continuous use [14].…”

Dissipation Behavior and Dietary Risk Assessment of Thiamethoxam, Pyraclostrobin, and Their Metabolites in Home-Style Pickled Cowpea

“…The total residues of PYR were calculated using Equation (4) [ 28 ]: where C sum denotes the overall residue concentration of PYR; C PYR and C BF 500-3 are the concentrations of PYR and BF 500-3, respectively; M PYR and M BF 500-3 are the molecular weights of PYR (387.82) and BF 500-3 (357.80), respectively.…”