Residual Dynamics and Safety Assessment of Imazalil, Prochloraz and Their Metabolites During Fresh-keeping Storage of Litchi

WU Jingna; WEI Luyang; DENG Youzhan; SHI Pengtao; LI Jinzhao; YANG Xiujuan

doi:10.13386/j.issn1002-0306.2023080056

Volume 45 Issue 10

May 2024

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Science and Technology of Food Industry > 2024 > 45(10): 234-241. > DOI: 10.13386/j.issn1002-0306.2023080056

WU Jingna, WEI Luyang, DENG Youzhan, et al. Residual Dynamics and Safety Assessment of Imazalil, Prochloraz and Their Metabolites During Fresh-keeping Storage of Litchi[J]. Science and Technology of Food Industry, 2024, 45(10): 234−241. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080056.

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Residual Dynamics and Safety Assessment of Imazalil, Prochloraz and Their Metabolites During Fresh-keeping Storage of Litchi

Guangxi Subtropical Crops Research Institute, Laboratory of Quality Risk Assessment for Agro-products (Nanning), Ministry of Agriculture and Rural Affairs, Quality Supervision and Testing Center of Subtropical Fruit and Vegetable, Ministry of Agriculture and Rural Affairs, Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable, Ministry of Agriculture and Rural Affairs, Nanning 530001, China

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Received Date: July 09, 2023
Available Online: March 19, 2024

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Abstract

Abstract

In order to evaluate the dietary risk of imazalil and prochloraz residues in whole fruit, peel and pulp of litchi, this study reported a gas chromatography-tandem mass spectrometry (GC-MS/MS) to determine the residue of imazalil, prochloraz and their metabolites simultaneously. The limit of detection and limit of quantitation of this method were 2.0 and 6.0 µg/kg for imazalil, 3.0 and 10.0 µg/kg for prochloraz, 6.0 and 20.0 µg/kg for imidazole ethanol, as well as 0.3 and 1.0 µg/kg for 2,4,6-trichlorophenol, respectively. The average recoveries in whole fruit, peel and pulp of litchi were 78.9%~107%. The relative standard deviation (RSD) ranges from 2.6% to 5.8%. The results of preservation showed that the higher the concentration of imazalil and prochloraz the higher the residual amount. The residue gradually migrated from peel to pulp with the increases in storage time. After freshness processing, the residues of imazalil and prochloraz in whole fruit and peel decreased, while the pulp increased to the maximum value on the 7th day, and then gradually decreased. Imidazole ethanol and 2,4,6-trichlorophenol increased with the increase of storage time. The risk of chronic and acute dietary intake within 14 days of safe interval was within acceptable range.
- imazalil,
- prochloraz,
- imidazole ethanol,
- 2,4,6-trichlorophenol,
- residual dynamics,
- dietary risk,
- litchi

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