Food and Fermentation Industries >

2021 , Vol. 47 >Issue 6: 121 - 126

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025146

The residual behavior and processing factors of abamectin and fluazinam in citrus juice processing

  • KANG Xiali ,
  • ZHAO Qiyang ,
  • ZUO Wei ,
  • ZHANG Yaohai ,
  • LIU Haoran ,
  • WANG Chengqiu ,
  • JIAO Bining
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  • 1(Citrus Research Institute,Southwest University & Chinese Academy of Agricultural Sciences, Chongqing 400712, China)
    2(Laboratory of Risk Assessment for Citrus Quality and Safety, Ministry of Agriculture and Rural Affairs, Chongqing 400712, China)
    3(Quality Supervision and Testing Center for Citrus and Seedling, Ministry of Agriculture and Rural Affairs, Chongqing 400712, China)

Received date: 2020-07-23

  Revised date: 2020-09-29

  Online published: 2021-04-15

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Abstract

To evaluate the residual behavior and processing factors of abamectin and fluazinam in the commercial processing of citrus juice, the field trials were carried out by spraying with the solution of 5 times the concentration of the maximum recommended dosages in Chongqing and Hunan. The two pesticide residues were determined by liquid chromatography-tandem mass spectrometry technology (UPLC-MS/MS) based on QuEChERS pretreatment technology. The results showed that the juice extraction process was the most effective method to reduce the residue of abamectin and fluazinam in citrus. In addition to abamectin and fluazinam were enriched in citrus peel essential oil, the processing factors of abamectin and fluazinam in each processed product were less than 1.0. The results of the study can provide a reference for monitoring pesticide residue behavior as well as dietary exposure assessment of abamectin and fluazinam in citrus and its products.

Key words： pesticide residue; abamectin; fluazinam; processing factors

Cite this article

KANG Xiali , ZHAO Qiyang , ZUO Wei , ZHANG Yaohai , LIU Haoran , WANG Chengqiu , JIAO Bining . The residual behavior and processing factors of abamectin and fluazinam in citrus juice processing[J]. Food and Fermentation Industries, 2021 , 47(6) : 121 -126 . DOI: 10.13995/j.cnki.11-1802/ts.025146

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