噻虫胺和虫螨腈及其代谢物在大葱中的残留及膳食风险评估
Residues and Dietary Risk Assessment of Clothianidin,Chlorfenapyr and Its Metabolite in Welsh Onion
毛佳 1尹可锁 1商瑞 2白亭亭 1刘立娜 1杨宝明 1李迅东1
作者信息
- 1. 云南省农业科学院农业环境资源研究所,云南昆明 650021
- 2. 云南医药健康职业学院,云南昆明 650033
- 折叠
摘要
[目的]评估噻虫胺和虫螨腈在大葱中的残留消解及膳食摄入风险.[方法]通过规范田间残留试验,结合大葱中噻虫胺和虫螨腈的残留量,评估噻虫胺和虫螨腈的长期膳食摄入风险.[结果]噻虫胺和虫螨腈在大葱中的半衰期分别为4.6～7.4 和5.8～6.9 d,均降解较快.长期膳食风险评估结果表明,普通人群中噻虫胺和虫螨腈的风险商(RQ)分别为5%和84%,对一般人群健康产生的风险是可接受的.[结论]按照推荐剂量使用,噻虫胺和虫螨腈在大葱中残留不会对我国人体健康产生影响.
Abstract
[Objective]To evaluate the residual digestion and dietary intake risks of clothianidin and chlorfenapyr in welsh onion.[Method]By conducting standardized field residue tests and considering the residual levels of clothianidin and chlorfenapyr in welsh onion,the long-term di-etary intake risks of clothianidin and chlorfenapyr were evaluated.[Result]The half-lives of clothianidin and chlorfenapyr in welsh onion were 4.6-7.4 and 5.8-6.9 d,respectively,indicating faster degradation.The results of long-term dietary risk assessment indicated that the risk quo-tients(RQ)of clothianidin and chlorfenapyr in the general population were 5%and 84%,respectively,indicating that the risk of dietary intake was acceptable.[Conclusion]At the recommended dosage,the residues of clothianidin and chlorfenapyr in welsh onion have no effect on human health.
关键词
噻虫胺/虫螨腈/代谢物/大葱/残留消解/风险评估Key words
Clothianidin/Chlorfenapyr/Metabolites/Welsh onion/Residual digestion/Risk assessment引用本文复制引用
基金项目
云南省科技厅项目(2020YFD1000100)
出版年
2023
国家科技期刊平台
NSTL
维普
万方数据