啶虫脒在豇豆腌制过程中的生物转化  

Biotransformation of Acetamiprid during the Cowpea Pickling Process

作　　者：靳玉慎 唐初 李会 邢杨 范梦蝶 牛宇敏[1] 邵兵[1] JIN Yushen;TANG Chu;LI Hui;XING Yang;FAN Mengdie;NIU Yumin;SHAO Bing(Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning,Beijing Center for Disease Prevention and Control,Beijing 100013,China;Engineering Research Center of Molecular and Neuro Imaging of Ministry of Education,School of Life Science and Technology,Xidian University,Xi’an 710126,China;College of Veterinary Medicine,China Agricultural University,Beijing 100193,China)

机构地区：[1]北京市疾病预防控制中心,食物中毒诊断溯源技术北京市重点实验室,北京100013 [2]西安电子科技大学生命科学与技术学院,分子与神经影像教育部工程研究中心,陕西西安710126 [3]中国农业大学兽医学院,北京100193

出　　处：《食品科学》2024年第14期240-248,共9页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2019YFC1604600)。

摘　　要：本研究通过测定在豇豆腌制过程中啶虫脒的消散和转化行为,同时通过毒理学软件ECOSAR和毒性评估软件工具T.E.S.T.进一步预测了啶虫脒及其转化产物(transformation products,TPs)的毒性。结果表明在豇豆腌制过程中啶虫脒发生明显的降解行为,其降解速率常数为0.96761,半衰期为(34.95±0.78)d。在豇豆腌制过程中鉴定出了4种啶虫脒的TPs,其中TP1和TP2的大鼠口服致死剂量分别为358.17 mg/kg和385.7 mg/kg,属于“有害”等级,且其发育毒性较母体明显增加。此外,在实际样品检测过程中,所有样品中啶虫脒以及转化产物TP1、TP2和TP3均有检出,啶虫脒的最高质量浓度为473.8μg/L,中位质量浓度为41.1·μg/L。这些研究结果揭示了啶虫脒在豇豆腌制过程中的降解及生物转化情况,有助于更好地了解腌制食品可能存在的健康风险。In this study,the dissipation and transformation of acetamiprid were investigated during the cowpea pickling process and the toxicity assessment sofware Ecological Structure Activity Relationship(ECOSAR)and the Toxicity Estimation Sofware Tool(TE S.T)were used to predict the toxicity of acetamiprid and its transformation products(TPs).The results showed that acetamiprid was rapidly degraded during the piclkling process with a degradation rate constant of 0.96761 and a half-life of(34.95±0.78)d.Four TPs from acetamiprid were found during cowpea pickling process.Among them,the oral 1lethal doses of TP1 and TP2 in rats were 358.17 and 385.7 mg/kg,respectively,which belonged to the“hazardous"category,and the developmental toxicity of TP1 and TP2 was significantly increased compared with that of acetamiprid.In addition,acetamiprid,TP1,TP2,and TP3 were detected in all real samples.The highest mass concentration of acetamiprid was 473.8μg/L and the median concentration was 41.1 ug/L.These results reveal the degradation and biotransformation of acetamidine during pickling of cowpea and contribute to a better understanding of the possible health risks of pickling foods.

关 键 词：啶虫脒 腌豇豆 生物转化 毒性预测 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]