Residue behaviors and dietary risk assessment of dinotefuran and its metabolites in Oryza sativa by a new HPLC-MS/MS method

文献类型： 外文期刊

第一作者： Li, Ruijuan

作者： Li, Ruijuan;Liu, Tongjin;Zhang, Sicong;Yu, Jianlei;Song, Guochun;Cui, Shuhua

作者机构：

关键词： Dinotefuran;UF;DN;Rice;Degradation;Dietary intake risk assessment

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

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： In this study, we developed a new method to detect dinotefuran and its metabolites (UF and DN) in Oryza saliva (Rice) by HPLC-MS/MS in multiple reaction monitoring (MRM) modes. The recovery rates for dinotefuran, UF and DN were 82.3-85.8%, 83.7-89.0%, and 81.6-90.2%, respectively. The dissipation kinetics of dinotefuran in rice followed a combined first + first kinetic model, where the half-lives of dinotefuran and its metabolites were determined to be between 0.5 and 2.3 days. The dinotefuran residue in brown rice sampled at day 7, 14, and 21 after the last application was 0.4131 mg/kg with a very low risk quotient (RQ) value. We recommend that the safety interval of application for rice is 7 days. The method developed in this study is simple and rapid, with high accuracy and precision which meet the requirements for quantitative analysis of dinotefuran in rice. (C) 2017 Elsevier Ltd. All rights reserved.

分类号： TS2`TS201.2

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