Residue behaviors and dietary risk assessments of four field-applied pesticides in common food products derived from goji berries (Lycium barbarum L.)

文献类型： 外文期刊

第一作者： Li, Xintong

作者： Li, Xintong;Xiao, Ouli;Zhu, Hong

作者机构：

关键词： Goji berry; Pesticide residues; Food processing; Processing factor; Risk assessment

期刊名称：FOOD CONTROL （ 影响因子：6.0； 五年影响因子：5.8 ）

ISSN： 0956-7135

年卷期： 2024 年 163 卷

页码：

收录情况： SCI

摘要： Lycium barbarum L., also known as goji berry, is popular in China and across the world as both a food and a medicine. The pervasive use of chemical pesticides has led to widespread contamination of raw goji berries, although the impacts of pesticide contamination on goji berry-derived products have not yet been thoroughly characterized. In the present study, the behaviors of fluxapyroxad, fluopyram, difenoconazole, and cyantraniliprole residues were systematically investigated during the course of goji berry cultivation and processing. The degradation kinetics of the four pesticides conformed to the first-level kinetic equation; pesticide half-lives at the recommended dosage and double the recommended dosage were 3.69-5.02 d and 3.08-3.40 d, respectively. During oven drying, the processing factors of the four pesticides ranged from 1.08 to 6.37, indicating increased pesticide residue concentrations. Sun-drying caused less pesticide enrichment than oven drying, and decoction processing removed 31.59-87.48% of the four pesticides. Acute and chronic risk assessments were then conducted for pesticide residues in goji decoctions and brewing solutions based on the calculated processing factors. The risk quotients of all detected pesticides were <1, corresponding to negligible acute and chronic intake risks. This study demonstrates the efficacy of decoction and brewing in minimizing pesticide residues to acceptable levels in goji-derived products.

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