抑霉唑、咪鲜胺及其代谢物在荔枝贮藏保鲜中的残留动态及安全评价  

Residual Dynamics and Safety Assessment of Imazalil,Prochloraz and Their Metabolites During Fresh-keeping Storage of Litchi

作　　者：吴静娜[1] 韦璐阳[1] 邓有展[1] 时鹏涛[1] 李今朝 杨秀娟[1] WU Jingna;WEI Luyang;DENG Youzhan;SHI Pengtao;LI Jinzhao;YANG Xiujuan(Guangxi Subtropical Crops Research Institute,Laboratory of Quality Risk Assessment for Agro-products(Nanning),Ministry of Agriculture and Rural Affairs,Quality Supervision and Testing Center of Subtropical Fruit and Vegetable,Ministry of Agriculture and Rural Affairs,Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable,Ministry of Agriculture and Rural Affairs,Nanning 530001,China)

机构地区：[1]广西壮族自治区亚热带作物研究所,农业农村部农产品质量安全风险评估实验室(南宁),农业农村部亚热带果品蔬菜质量监督检验测试中心,农业农村部亚热带果品蔬菜质量安全控制重点实验室,广西南宁530001

出　　处：《食品工业科技》2024年第10期234-241,共8页Science and Technology of Food Industry

基　　金：国家农产品质量安全风险评估项目(GJFP20210503)。

摘　　要：为评估抑霉唑和咪鲜胺在荔枝全果、果皮和果肉的残留情况及膳食风险,本研究建立了同时测定抑霉唑、咪鲜胺及其代谢物含量的气相色谱-串联质谱法。该方法检测抑霉唑、咪鲜胺、咪唑乙醇和2,4,6-三氯苯酚的方法检出限(LOD)分别为2.0、3.0、6.0、0.3μg/kg;定量限(LOQ)分别为6.0、10.0、20.0、1.0μg/kg;在荔枝全果、果皮和果肉中的添加回收率为78.9%~107%、RSD为2.6%~5.8%。保鲜实验结果表明,抑霉唑、咪鲜胺浸果浓度越高残留量越高,残留物随贮藏时间延长由果皮逐渐迁移到果肉中。全果和果皮中抑霉唑、咪鲜胺的残留量随贮藏时间延长不断降低,果肉则于浸泡后第7 d达到最大值再逐渐消解。代谢咪唑乙醇和2,4,6-三氯苯酚随着贮藏时间增加不断升高。用质量浓度为500 mg/L的抑霉唑、咪鲜胺溶液分别浸泡保鲜,安全间隔期14 d内荔枝咪鲜胺的慢性、急性膳食摄入风险在可接受的范围内。In order to evaluate the dietary risk of imazalil and prochloraz residues in whole fruit,peel and pulp of litchi,this study reported a gas chromatography-tandem mass spectrometry(GC-MS/MS)to determine the residue of imazalil,prochloraz and their metabolites simultaneously.The limit of detection and limit of quantitation of this method were 2.0 and 6.0μg/kg for imazalil,3.0 and 10.0μg/kg for prochloraz,6.0 and 20.0μg/kg for imidazole ethanol,as well as 0.3 and 1.0μg/kg for 2,4,6-trichlorophenol,respectively.The average recoveries in whole fruit,peel and pulp of litchi were 78.9%~107%.The relative standard deviation(RSD)ranges from 2.6%to 5.8%.The results of preservation showed that the higher the concentration of imazalil and prochloraz the higher the residual amount.The residue gradually migrated from peel to pulp with the increases in storage time.After freshness processing,the residues of imazalil and prochloraz in whole fruit and peel decreased, while the pulp increased to the maximum value on the 7th day, and then gradually decreased. Imidazole ethanol and 2,4,6-trichlorophenol increased with the increase of storage time. The risk of chronic and acute dietary intake within 14 days of safe interval was within acceptable range.

关 键 词：抑霉唑 咪鲜胺 咪唑乙醇 2 4 6-三氯苯酚 残留动态 膳食风险 荔枝 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]