Dissipation and dietary risk assessment of tristyrylphenol ethoxylate homologues in cucumber after field application

文献类型： 外文期刊

第一作者： Li, Chunmei

作者： Li, Chunmei;Zhou, Jie;Yue, Ning;Wang, Jing;Jin, Fen;Wang, Yanli

作者机构：

关键词： Tristyrylphenol ethoxylates; Cucumber field; Dissipation; Residue; Dietary risk

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 338 卷

页码：

收录情况： SCI

摘要： The potential for tristyrylphenol ethoxylates (TSPEOs) residues to contaminate crops or be released into the environment is of increasing concern, as they are toxic to living organisms. This study determined the dissipation of TSPEO homologues in cucumber under field conditions. TSPEOn (n = 6-29) dissipated more rapidly in cucumber than in soil samples, with half-lives of 1.80-4.30 d and 3.73-6.52 d, respectively. Short-chain TSPEOn (n = 6-11) persisted for longer than other oligomers in soil. Concentrations of the final residues (Sigma TSPEOs) in cucumber and soil were 24.3-1349 mu g/kg and 47.3-1337 mu g/kg, respectively. TSP15EO or TSP16EO was the dominant oligomer, with concentrations of 2.30-150 mu g/kg. The risk assessment showed that the acute and chronic dietary exposure risks of Sigma TSPEOs in cucumber were 0.03-0.57% and 0.05-0.39%, respectively, suggesting little or no health risk to Chinese consumers.

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