Dissipation, residues and risk assessment of lufenuron during kumquat growing and processing

文献类型： 外文期刊

第一作者： Li, Kailong

作者： Li, Kailong;Chen, Wuying;Deng, Peng;Luo, Xiangwen;Xiong, Zhilin;Li, Zongyun;Ning, Ying;Liu, Yong;Chen, Ang

作者机构：

关键词： Kumquat; Lufenuron; Residue; Household processing; Risk assessment

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.52； 五年影响因子：4.942 ）

ISSN： 0889-1575

年卷期： 2022 年 112 卷

页码：

收录情况： SCI

摘要： Dissipation, residues and risk assessment of lufenuron during kumquat growing and kumquat processing were investigated under field and household conditions. The QuEChERS technique with high-performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS) was used to detect lufenuron residues content in kumquats and its processed products. The recoveries were 82.3-102.8% at a spike level of 0.005-0.5 mg kg(-1), the relative standard deviations (RSDs) were 1.1-9.4%. The dissipation kinetics data showed that lufenuron in kumquats were degraded with the half-lives of 9.12-12.60 days. The terminal residues of lufenuron in kumquats were 0.064-0.107 mg kg(-1) after application one times with a pre-harvest interval (PHI) of 14 days under the designed dosages. The juicing process can significantly reduce the residues of lufenuron in kumquats juice, and the processing factor (PF) value of juicing process was 0.15. The chronic dietary exposure assessment risk quotient (RQ) values of lufenuron in kumquats fruit and juice for different consumers were 0.71-2.13% and 0.37-0.86%, all of the RQ values were lower than 100%. The results from this study are important reference for Chinese governments to develop criteria for the safe and rational use of lufenuron on kumquats and monitor the quality safety of agricultural products and protecting consumer health.

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