Dissipation behaviour, residue analysis, and dietary safety evaluation of chlorfenapyr on various vegetables in China. Issue 4 (3rd April 2022)

• Record Type: Journal Article
• Authors: Xu, Feng; Xu, Duo; Hu, Mengqing; Chen, Liuyang; Xu, Chenlong; Zha, Xinxin
• Is Part Of: Food additives & contaminants. Volume 39:Issue 4(2022)
• Page Start: 724
• Page End: 739
• Publication Date: 2022-04-03
• Subjects: Gas chromatography-mass spectrometry -- ultra-performance liquid chromatography-tandem quadrupole mass spectrometry -- chlorfenapyr -- dissipation kinetics -- dietary risk assessment; Food additives -- Periodicals; Food contamination -- Periodicals; 664.06
• DOI: 10.1080/19440049.2021.2025269
• Languages: English
• ISSNs: 1944-0049

Abstract

ABSTRACT: Chlorfenapyr has been widely used in recent years to control a variety of pests on fruit and vegetables. Cabbage, leek, asparagus, and chive are four of the most common green foods consumed word wide; their pesticide residue issues have also received more attention. Therefore, studies on the residue analysis, degradation evaluation and dietary risk assessment based on the complete residue definition of chlorfenapyr on these four vegetables were essential and urgently needed. A reliable analytical method was developed and applied to simultaneously determine the content of chlorfenapyr and its metabolite tralopyril residues on the four vegetables. Recoveries were satisfactory (84%–110% for chlorfenapyr; 83%–106% for tralopyril) at a spiked level of 0.01–1 mg/kg, with intraday precision (n = 5) and interday precision (n = 15) ranging from 1.6% to 8.9% and from 2.4% to 9.1%, respectively. The limits of quantification (LOQs) were all 0.01 mg/kg. On the basis of supervised field trials, the degradation half-lives of chlorfenapyr were 1.2–9.8 days. Chlorfenapyr rapidly degraded on asparagus, but persisted much longer on chive. The terminal concentration of chlorfenapyr residues varied from <0.01 to 0.84 mg/kg. Additionally, the risk quotients (RQs) ranged from 4.7% to 13.8%, suggesting that chlorfenapyr had a negligible risk for chronic dietary intake of these crops. This study was thus significant in evaluating the degradation rate and quality safety of chlorfenapyr on various vegetables and promoted the development of maximum residue limits.