25%噻虫嗪水分散粒剂在青葱和大葱上的残留与安全性评价  

Residue and safety evaluation of 25% thiamethoxam water-dispersible granules on scallions(Allium fistulosum L. var. giganteum Makion) and leeks(Allium ascalonicum)

作　　者：贺敏[1] 贾春虹[1] 王东[1] 靖俊杰 李玄荃 胡彬 HE Min;JIA Chun-Hong;WANG Dong;JING Jun-Jie;LI Xuan-Quan;HU Bin(Institute of Plant Protection and Environment Protection,Beijing Academy of Agricultural and Forestry Sciences,Beijing 100097,China;Beijing Plant Protection Station,Beijing 100029,China)

机构地区：[1]北京市农林科学院植物保护环境保护研究所,北京100097 [2]北京市植物保护站,北京100029

出　　处：《食品安全质量检测学报》2021年第2期609-615,共7页Journal of Food Safety and Quality

基　　金：国家自然科学基金青年科学基金项目(31701822);“十三五”国家重点研发计划重点专项(2016YFD0200204);国家公益性行业(农业)科研专项(201303027)。

摘　　要：目的评价噻虫嗪在葱上使用后的安全性。方法 2018—2019年在辽宁、内蒙古、河南、山东、江苏和四川开展了25%噻虫嗪水分散粒剂在大葱和青葱上的残留试验。样品用乙腈提取,N-丙基乙二胺、石墨化炭黑和十八烷基碳混合分散吸附剂净化,超高效液相色谱法分离,三重四极杆串联质谱法检测,外标法定量。结果噻虫嗪在青葱上的半衰期为3.5 d,在大葱上的半衰期为1.4 d;噻虫嗪在在青葱上的最终残留浓度为0.020~0.176 mg/kg,大葱上的最终残留浓度为0.005~0.165 mg/kg。结论本研究结果可为噻虫嗪在葱上的安全使用和食品安全限量标准制定提供支持。Objective To evaluate the safety of using thiamethoxam on scallions and leeks. Methods The independent field trials with 25% thiamethoxam water-dispersible granules were conducted during the crop year of 2018—2019 in Liaoning, Inner Mongolia, Henan, Shandong, Jiangsu and Sichuan. Thiamethoxam and clothianidin was extracted from samples with acetonitrile, subsequently cleaned-up with primary secondary amine, graphite carbon and octadecyl carbon sorbent prior, and determined by ultra performance liquid chromatography tandem mass spectrometry. The quantification was performed by the external standard method. Results The half-life of thiamethoxam on scallions was 3.5 d and on leeks was 1.4 d. The final residue of thiamethoxam on scallions were 0.020-0.176 mg/kg and leeks were 0.005-0.165 mg/kg. Conclusions The results of this study will be useful in providing support for the development of safety standards and in ensuring that thiamethoxam are used safely in the future.

关 键 词：农药残留 超高效液相色谱-串联质谱法 青葱 大葱 噻虫嗪 

分 类 号：TS207.53[轻工技术与工程—食品科学] O657.63[轻工技术与工程—食品科学与工程]