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Articles

Dissipation behaviour, residue analysis, and dietary safety evaluation of chlorfenapyr on various vegetables in China

ORCID Icon, , , , &
Pages 724-739 | Received 04 Oct 2021, Accepted 19 Dec 2021, Published online: 01 Feb 2022
 

ABSTRACT

Chlorfenapyr has been widely used in recent years to control a variety of pests on fruit and vegetables. Cabbage, leek, asparagus, and chive are four of the most common green foods consumed word wide; their pesticide residue issues have also received more attention. Therefore, studies on the residue analysis, degradation evaluation and dietary risk assessment based on the complete residue definition of chlorfenapyr on these four vegetables were essential and urgently needed. A reliable analytical method was developed and applied to simultaneously determine the content of chlorfenapyr and its metabolite tralopyril residues on the four vegetables. Recoveries were satisfactory (84%–110% for chlorfenapyr; 83%–106% for tralopyril) at a spiked level of 0.01–1 mg/kg, with intraday precision (n = 5) and interday precision (n = 15) ranging from 1.6% to 8.9% and from 2.4% to 9.1%, respectively. The limits of quantification (LOQs) were all 0.01 mg/kg. On the basis of supervised field trials, the degradation half-lives of chlorfenapyr were 1.2–9.8 days. Chlorfenapyr rapidly degraded on asparagus, but persisted much longer on chive. The terminal concentration of chlorfenapyr residues varied from <0.01 to 0.84 mg/kg. Additionally, the risk quotients (RQs) ranged from 4.7% to 13.8%, suggesting that chlorfenapyr had a negligible risk for chronic dietary intake of these crops. This study was thus significant in evaluating the degradation rate and quality safety of chlorfenapyr on various vegetables and promoted the development of maximum residue limits.

Disclosure statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

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The author(s) reported there is no funding associated with the work featured in this article.

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