福美锌在蔬菜和水果中残留分析及膳食暴露与风险评估

[目的]为明确福美锌在蔬菜中的残留行为及其可能产生的膳食摄入风险,进行了番茄、黄瓜和西瓜3个蔬果品种的规范残留试验及膳食暴露风险评估。[方法]开展福美锌在蔬菜水果中1年6地规范残留试验,消解动态试验剂量分别是1263.38(番茄)、1968.8(黄瓜)、1687.5 g a.i./hm^2(西瓜),施药1次;终残试验剂量分别是842.25、1263.38 g a.i./hm^2(番茄),1312.5、1968.8 g a.i./hm^2(黄瓜),1125、1687.5 g a.i./hm^2(西瓜),施药3~4次。基于福美锌在蔬果中的残留行为,采用农药残留联席会议的方法对蔬果中福美锌残留带来的膳食摄入风险进行评估。[结果]福美锌在番茄、黄瓜和西瓜果实中的消解半衰期分别为17.1~17.5、16.0~20.0、7.6~11.2 d。福美锌在番茄、黄瓜和西瓜土壤中的消解半衰期分别为10.2~21.3、9.2~13.9、10.2~11.1 d。在收获期,福美锌在番茄、黄瓜和西瓜中残留中值分别为0.088~0.189、0.196~0.362、0.266~0.353 mg/kg,福美锌在番茄、黄瓜和西瓜中最高残留量分别为0.808、1.25、0.530 mg/kg。[结论]福美锌在我国普通人群的膳食摄入慢性风险值为86.6%,在可接受范围内,试验为蔬菜和水果中福美锌的合理应用、科学监管及MRL标准制定提供依据。

Dietary Exposure and Risk Assessment of Ziram Residue in Vegetables and Fruits

[Aims]In order to evaluate the risk associated with dietary intake of ziram residue in vegetables and fruits,a supervised residue trial was conducted.[Methods]Field experiment was conducted in six locations for one year.For dissipation trial,ziram was applied at the dosage of 1263.38(tomato),1968.8(cucumber),1687.5 g a.i./ha(watermelon)for one time.For final residue trial,ziram was applied at the dosages of 842.25 and 1263.38 g a.i./ha(tomato),1312.5 and 1968.8 g a.i./ha(cucumber),1125 and 1687.5 g a.i./ha(watermelon),for three or four times,respectively.The samples were took at harvest time.Chronic risk assessment techniques for ziram residue in vegetables and fruits were developed based on the above experimental data.[Results]The half-lives of ziram in tomato,cucumber,watermelon were 17.1-17.5,16.0-20.0,7.6-11.2 d.The half-lives of ziram in tomato,cucumber,watermelon soil were 10.2-21.3,9.2-13.9,10.2-11.1 d,respectively.During the harvest period,the median residues of ziram in tomatoe,cucumber and watermelon were 0.088-0.189,0.196-0.362 and 0.266-0.353 mg/kg,respectively.The maximum final residues of ziram in tomato,cucumber,watermelon were 0.808,1.25 and 0.530 mg/kg.[Conclusions]Risk quotient(RQ)of ziram was evaluated by comparing national estimated daily intake with acceptable daily intake.The results yielded RQ of ziram in vegetables and fruits was 86.6%,which suggests a safe health risk to consumers.This study provides basis for the rational use,scientific supervision and making maximum residue limit of ziram in vegetables and fruits.