Evaluation of Dissipation Behavior, Residues, and Dietary Risk Assessment of Fludioxonil in Cherry via QuEChERS Using HPLC-MS/MS Technique
Abstract
:1. Introduction
2. Results and Discussion
2.1. Optimisation of the LC-MS/MS Conditions
2.2. Optimization of Extraction and Purification
2.3. Method Validation
2.4. Method Comparison
2.5. Dissipation of Fludioxonil in Cherries
2.6. Terminal Residues and Dietary Risk Assessment
3. Materials and Methods
3.1. Chemicals and Reagents
3.2. Sample Preparation
3.3. Field Experiment Details
3.4. HPLC Analysis
3.5. Recovery Experiments
3.6. Matrix Effect
3.7. Statistical Analysis
3.8. Dietary Risk Assessment
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Sample Availability
References
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Compounds | Retention Time (min) | Production (m/z) | Fragmentor (V) | Collision Energy (eV) | Polarity | |
---|---|---|---|---|---|---|
Qualitative Ion | Quantitative Ion | |||||
Fludioxonil | 1.00 | 247/180.1 | 247/126 | 160 | 180.1/3 126/10 | Negative |
Matrices | Spiked Level (mg/kg) | Average Recoveries (%) N = 5 | RSD (%) |
---|---|---|---|
Cherry | 0.01 | 81 | 11.9 |
0.5 | 91 | 3.7 | |
5 | 94 | 2.5 |
Method | Sample | Linear Range | LOD | LOQ | Extraction Recovery (%) | RSD (%) | Ref. |
---|---|---|---|---|---|---|---|
LLE-GC-MSD | white grape juice | 0.01–1 mg/L | 0.007 mg/L | 0.013 mg/L | 97–109 | <15 | [19] |
LLE-HPLC-DAD | wine | 0.17–20 mg/L | 0.17 mg/L | 0.17 mg/L | 98.8 | 5.0 | [18] |
QuEChERS-LC-MS/MS | strawberry | 0.002–0.5 mg/kg | 0.002 mg/kg | 95–116 | 5–12 | [42] | |
Dilution-cELISA | apple juice | 0.005–5 mg/L | 0.00006 mg/L | 0.005 mg/L | 105–118 | 4–19 | [20] |
QuEChERS-GC-NPD | grape | 0.1–10 mg/kg | 0.03 mg/kg | 0.1 mg/kg | 94.35–100.89 | 0.67–6.67 | [23] |
QuEChERS-GC-MS | grape | 0.02–2 mg/kg | 0.006 mg/kg | 0.02 mg/kg | 83.6–97.67 | 1.84–10.31 | [13] |
QuEChERS-UPLC-MS/MS | chrysanthemum | 0.005–0.2 mg/kg | 0.005 mg/kg | 91.36–107.85 | 0.05–10.35 | [15] | |
QuEChERS-HPLC- MS/MS | cherry | 0.005–5 mg/kg | 0.005 mg/kg | 0.01 mg/kg | 81–94 | 2.5–11.9 | This method |
Matrix | Date of Detected | Spiked Level (mg/kg) | Compounds | Average Recovery (%) | RSD (%) |
---|---|---|---|---|---|
Cherry | 7 May 2019 | 5.0 | Fludioxonil | 80 | 3.5 |
Cherry | 9 May 2019 | 5.0 | Fludioxonil | 101 | 4.2 |
Location | Species | Dose (mg a.i./kg) | Days after Spraying | Terminal Residue (mg/kg) |
---|---|---|---|---|
Suzhou city of Anhui province | Hongdeng | 400 | 30 | 4.17 |
40 | 3.84 | |||
Beijing | Zaodaguo | 30 | 2.55 | |
40 | 2.64 | |||
Yongcheng city of Henan province | Hongdeng | 30 | 4.11 | |
40 | 3.28 | |||
Laiyang city of Shandong province | Meizao | 30 | 3.49 | |
40 | 2.58 |
Food Classification | Fi (kg) | Reference Residue Limits or STMR | Sources | NEDI (mg) | ADI (mg) | Risk Quotient (%) |
---|---|---|---|---|---|---|
Rice and its products | 0.2399 | ADI × 63 | ||||
Flour and its products | 0.1385 | |||||
Other grains | 0.0233 | |||||
Tubers | 0.0495 | |||||
Dried beans and their products | 0.016 | |||||
Dark vegetables | 0.0915 | |||||
Light vegetable | 0.1837 | |||||
Pickles | 0.0103 | |||||
Fruits | 0.0457 | 3.35 | STMR | 0.153095 | ||
Nuts | 0.0039 | |||||
Livestock and poultry | 0.0795 | |||||
Milk and its products | 0.0263 | |||||
Egg and its products | 0.0236 | |||||
Fish and shrimp | 0.0301 | |||||
Vegetable oil | 0.0327 | 0.05 | China | 0.001635 | ||
Animal oil | 0.0087 | |||||
Sugar, starch | 0.0044 | |||||
Salt | 0.012 | |||||
Soy sauce | 0.009 | |||||
Total | 1.0286 | 0.15473 | 25.2 | 0.61 |
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Yao, S.; Zhao, Z.; Lu, W.; Dong, X.; Hu, J.; Liu, X. Evaluation of Dissipation Behavior, Residues, and Dietary Risk Assessment of Fludioxonil in Cherry via QuEChERS Using HPLC-MS/MS Technique. Molecules 2021, 26, 3344. https://doi.org/10.3390/molecules26113344
Yao S, Zhao Z, Lu W, Dong X, Hu J, Liu X. Evaluation of Dissipation Behavior, Residues, and Dietary Risk Assessment of Fludioxonil in Cherry via QuEChERS Using HPLC-MS/MS Technique. Molecules. 2021; 26(11):3344. https://doi.org/10.3390/molecules26113344
Chicago/Turabian StyleYao, Shunyu, Zixi Zhao, Wang Lu, Xin Dong, Jiye Hu, and Xiaolu Liu. 2021. "Evaluation of Dissipation Behavior, Residues, and Dietary Risk Assessment of Fludioxonil in Cherry via QuEChERS Using HPLC-MS/MS Technique" Molecules 26, no. 11: 3344. https://doi.org/10.3390/molecules26113344