二氯异氰尿酸钠、咪鲜胺及其代谢物在杨梅贮藏保鲜中的消解动态及安全评价

Degradation dynamics and safety evaluation of sodium dichloroisocyanurate, prochloraz and its metabolites in Myrica rubra Sieb. & Zucc storage and preservation

中文关键词:  二氯异氰尿酸钠  咪鲜胺  2,4,6-三氯苯酚  杨梅  贮藏  保鲜  消解动态  膳食风险评估

英文关键词:sodium dichloroisocyanurate  prochloraz  2,4,6-trichlorophenol  Myrica rubra Sieb. & Zucc  storage  preservation  degradation dynamics  dietary risk assessment

中文摘要:

      目的 评估二氯异氰尿酸钠(sodium dichloroisocyanurate, DCCNa)、咪鲜胺及其代谢物在杨梅中的残留消解动态及其膳食摄入风险。方法 采用液相色谱-串联质谱法(liquid chromatography-tandem mass spectrometry, LC-MS/MS)对常温和冷藏贮藏条件下杨梅中DCCNa、咪鲜胺及其代谢物2,4,6-三氯苯酚的残留动态进行定量分析, 并评估其膳食摄入风险。结果 DCCNa、咪鲜胺浸果的浓度与残留量之间存在正相关, 即浸果浓度越高, 初始残留量越高。两种农药在杨梅中的消解动态均符合一级动力学方程, 其中DCCNa在常温与冷藏条件下的半衰期分别为0.5~0.9 d和0.8~1.1 d, 而咪鲜胺分别为1.1~1.3 d和1.5~2.1 d, 且咪鲜胺的代谢物2,4,6-三氯苯酚的含量在贮藏期间呈现增加趋势。膳食风险评估结果显示, 用质量浓度为15 mg/L、60 mg/L的DCCNa和45 mg/L、180 mg/L的咪鲜胺溶液分别浸泡杨梅保鲜, 最高残留水平下杨梅中两种农药的急性膳食摄入风险均在可接受的范围内; 市售杨梅中DCCNa和咪鲜胺的残留水平低于实验处理组最终残留量, 且急性膳食摄入风险值小于100%, 处于可控范围内。结论 本研究通过阐明DCCNa、咪鲜胺及其代谢物在杨梅贮藏保鲜过程中的降解规律, 为杀菌保鲜剂的科学规范使用和质量安全监管提供理论依据。

英文摘要:

      Objective To evaluate the residue dissipation dynamics and dietary intake risks of sodium dichloroisocyanurate (DCCNa), prochloraz and its metabolites in Myrica rubra Sieb. & Zucc. Methods The residue dynamics of DCCNa, prochloraz and its metabolite 2,4,6-trichlorophenol in Myrica rubra Sieb. & Zucc under room temperature and cold storage conditions were quantitatively analyzed using liquid chromatography-tandem mass spectrometry (LC-MS/MS), dietary intake risks were further assessed. Results There was a positive correlation between the concentration and residual amount of DCCNa and prochloraz in fruit soaking, indicating that higher dipping concentrations resulted in greater initial residues. The dissipation dynamics of both pesticides in Myrica rubra Sieb. & Zucc followed the first-order kinetics. The half-lives of DCCNa were 0.5–0.9 days at room temperature and 0.8–1.1 days under refrigeration, while those of prochloraz were 1.1–1.3 days and 1.5–2.1 days respectively. Additionally, the content of 2,4,6-trichlorophenol, a metabolite of prochloraz, exhibited an increasing trend during storage. Dietary risk assessment demonstrated that when Myrica rubra Sieb. & Zucc were treated with DCCNa (15 mg/L and 60 mg/L) or prochloraz (45 mg/L and 180 mg/L) solutions for preservation respectively, the acute dietary exposure risks of both pesticides in at the highest residue levels remained within the acceptable limits. Moreover, acute dietary risk values of DCCNa and prochloraz in commercially available Myrica rubra Sieb. & Zucc were lower than those in the experimental treatment groups, with all acute dietary exposure risks below 100%, indicating controllable exposure levels. Conclusion This study clarifies the degradation patterns of sodium DCCNa, prochloraz and their metabolites during the storage and preservation process of Myrica rubra Sieb. & Zucc, providing a theoretical basis for the scientific and standardized use of fungicidal preservatives as well as quality and safety regulation.