| 喹啉铜在柑橘中的储藏稳定性、消解动态及膳食暴露风险评估 |
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| 引用本文： | 陈显柳,王素茹,陈博钰,谢德芳. 喹啉铜在柑橘中的储藏稳定性、消解动态及膳食暴露风险评估[J]. 食品工业科技, 2022, 43(22): 1-6. DOI: 10.13386/j.issn1002-0306.2022030257 |
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| 作者姓名： | 陈显柳 王素茹 陈博钰 谢德芳 |
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| 作者单位： | 中国热带农业科学院分析测试中心,国家市场监管重点实验室（热带果蔬质量与安全）,农业农村部亚热带果品蔬菜质量安全控制重点实验室,海南省热带果蔬产品质量安全重点实验室,海南海口 571101 |
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| 基金项目： | 国家市场监管重点实验室（热带果蔬质量与安全）重点研究课题（ZX-2022002）;财政部和农业农村部:国家现代农业产业技术体系（CARS-31）。 |
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| 摘 要： | 评估喹啉铜在柑橘中的储藏稳定性、消解动态及膳食暴露风险。在海南、江西两地开展喹啉铜在柑橘中的田间残留试验;利用高效液相色谱法测定柑橘果实样品中的残留量,外标法定量,评估储藏稳定性、残留消解动态和膳食暴露风险。结果表明,柑橘全果样品在?20 ℃储藏180 d,喹啉铜降解率低于10%。喹啉铜在柑橘全果中的消解速率符合一级动力学方程,半衰期为10.2~15.1 d。慢性膳食暴露风险评估结果显示,我国不同年龄段人群喹啉铜的估算每日摄入量为0.0891~1.4584 μg/kg·bw,膳食暴露风险为0.45%~7.29%。喹啉铜在柑橘全果中至少稳定储藏180 d;喹啉铜在柑橘中易降解;在柑橘上规范使用33.5%喹啉铜悬浮剂防治溃疡病,喹啉铜的慢性膳食暴露风险在可接受范围内。
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| 关 键 词： | 喹啉铜 柑橘 储藏稳定 消解动态 膳食暴露 |
| 收稿时间： | 2022-03-22 |
Storage Stability,Residual Digestion and Chronic Dietary Exposure Assessment of Oxine-copper in Citrus |
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| CHEN Xianliu,WANG Suru,CHEN Boyu,XIE Defang. Storage Stability,Residual Digestion and Chronic Dietary Exposure Assessment of Oxine-copper in Citrus[J]. Science and Technology of Food Industry, 2022, 43(22): 1-6. DOI: 10.13386/j.issn1002-0306.2022030257 |
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| Authors: | CHEN Xianliu WANG Suru CHEN Boyu XIE Defang |
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| Affiliation: | Analysis and Test Center, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable, Ministry of Agriculture and Rural Affairs, Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruit and Vegetable Products, Haikou 571101, China |
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| Abstract: | To evaluate the storage stability, dissipation dynamics and chronic dietary exposure risk of oxine-copper in Citrus, field trials of oxine-copper residues in Citrus were conducted in Hainan and Jiangxi Provinces. The samples were detected by high performance liquid chromatography and quantified by external standard method. The storage stability, dissipation dynamics and dietary exposure risk of oxine-copper in Citrus fruit were assessed. Results showed that, after storing at ?20 ℃ for 180 d, the degradation amount of oxine-copper in Citrus fruit was less than 10%. The digestion rate of oxine-copper in the Citrus fruit was in accordance with the first-order kinetic, and the half-lives of oxine-copper in Citrus fruit were 10.2~15.1 d. According to the results of the dietary exposure assessment, the estimated daily intake of oxine-copper for all age population was 0.0891~1.4584 μg/kg·bw, and the dietary exposure risk was 0.45%~7.29%. Oxine-copper could be stably stored in citrus fruit for at least 180 d. Oxine-copper was easily degraded in Citrus. According to the usage specification of 33.5% oxine-copper suspension to control Citrus bacterial canker disease, the chronic dietary exposure risk of oxine-copper was within the acceptable range for the populations. |
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