腈吡螨酯在橙汁加工过程中的残留行为  

Residual behavior of cyenopyrafen in the process of orange juice

作　　者：韩科 王夜梅 周胡怿 梁道崴 赵其阳[1,2,3] 焦必宁 HAN Ke;WANG Yemei;ZHOU Huyi;LIANG Daowei;ZHAO Qiyang;JIAO Bining(Citrus Research Institute,Southwest University&Chinese Academy of Agriculture Sciences,Chongqing 400712,China;Laboratory of Quality and Safety Risk Assessment for Citrus Products,Ministry of Agriculture and Rural Affairs,Chongqing 400712,China;Quality Supervision and Testing Centre for Citrus and Seedling,Ministry of Agriculture and Rural Affairs,Chongqing 400712,China)

机构地区：[1]西南大学中国农业科学院柑桔研究所,重庆400712 [2]农业农村部柑桔产品质量安全风险评估实验室,重庆400712 [3]农业农村部柑桔及苗木质量监督检验测试中心,重庆400712

出　　处：《食品与发酵工业》2022年第12期24-29,共6页Food and Fermentation Industries

基　　金：国家重点研发专项项目(2019YFC1605604);国家现代农业(柑桔)产业技术体系建设专项(CARS-26)。

摘　　要：新型杀螨剂腈吡螨酯在柑橘产业中具有良好的应用前景,但也存在一定残留风险。为明确腈吡螨酯在橙汁加工过程中的残留行为,该试验分别在重庆和湖南两地以750 mg a.i./kg(最高推荐施药剂量的5倍)对柑橘喷施30%(质量分数)腈吡螨酯悬浮剂,并进行橙汁商业化加工,使用改进的QuEChERS法结合超高效液相色谱-串联质谱分析了各加工单元的腈吡螨酯残留量。结果表明,初榨果汁、精滤果汁、非浓缩还原汁和浓缩果汁中腈吡螨酯的残留量均显著低于柑橘鲜果中的残留量,加工因子均小于1;柑橘皮渣和皮精油中腈吡螨酯的加工因子>1,表明在加工皮渣和皮精油的过程中腈吡螨酯浓度增大,并且在皮精油中富集倍数较高。研究结果可为柑橘中农药残留的加工因子数据库提供参考,有助于更准确地评估腈吡螨酯的膳食风险,助推该药在柑橘产业中的应用。The relatively novel acaricide cyenopyrafen has a good application prospect in the citrus industry,but there is a certain residual risk.In order to clarify the residual behavior of cyenopyrafen in commercial processing of orange juice,a modified QuEChERS samples preparation method combined with ultra-performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS)was applied to analyze the residues of cyenopyrafen in citrus processing samples.After sprayed with five times the concentration of the maximum recommended dosage solutions,the fruits were collected on the 15 days after spraying and were commercially processed immediately.The results showed that the concentration of cyenopyrafen in squeezed juice,filtrated juice,NFC juice and concentrated juice were significantly lower than those in fresh fruits and the processing factor were all less than 1.But for wet pomace and essential oil,the processing factor of cyenopyrafen was greater than 1 which indicated the concentration of cyenopyrafen increased.In addition,the enrichment time of cyenopyrafen in essential oil was relatively high.Therefore,the use of essential oils should pay attention to the risk of cyenopyrafen residues.This work could provide reference for improving the database of pesticide residue processing factors in citrus and contribute to a more accurate dietary risk assessment of cyenopyrafen.This study helps the application of this compound in citrus plantations.

关 键 词：腈吡螨酯 商业化加工 超高效液相色谱-串联质谱 橙汁 农药残留 加工因子 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]