Occurrences of eight common-used pesticide adjuvants in ten vegetable species and implications for dietary intake in North China

文献类型： 外文期刊

第一作者： Jiang, Duoduo

作者： Jiang, Duoduo;Dong, Fengshou;Xu, Jun;Liu, Xingang;Wu, Xiaohu;Pan, Xinglu;An, Xiaokang;Zheng, Yongquan;Cheng, Zhipeng;Chen, Xixi

作者机构：

关键词： Pesticide adjuvants; Vegetables; Residue levels; Dietary risk assessment

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 347 卷

页码：

收录情况： SCI

摘要： Pesticide adjuvants (PAs) are important components of pesticide products. However, limited information is available regarding their occurrences in foodstuffs. Herein, eight common-used PAs were investigated in vegetables in North China in 2014-2016. The residue levels of total PAs in vegetables from markets and farms were 500 and 661 mu g/kg, respectively. The highest residues of total PAs were found in cauliflowers (average: 1.53 x 10(3) mu g/kg, market vegetables) and spinaches (average: 3.72 x 10(3) mu g/kg, farm vegetables), respectively. In addition, Tristyrylphenol ethoxylates (TPE) dominated the total 8 PAs concentrations in most vegetable species. Moreover, the risk assessment showed that the human health risks associated with TPE and nonylphenol (NP) exposure via vegetables for adults were acceptable, and the estimated daily intakes (EDIs) of other six PAs were in the range of <0.010-0.89 mu g/kg bw/day, which were less likely to pose a threat to human health.

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