Dissipation and Dietary Risk Assessment of Prochloraz in Strawberries under Greenhouse Conditions
Abstract
:1. Introduction
2. Results and Discussion
2.1. Optimization of Chromatographic and Mass Spectrometric Conditions
2.2. Method Validation
2.3. Dissipation Behavior of Prochloraz in Strawberries
2.4. Dietary Risk Assessment of Prochloraz in Strawberries
3. Materials and Methods
3.1. Reagents and Standards
3.2. Greenhouse Experiment
3.2.1. Dynamic Dissipation and Final Residue Test of Prochloraz in Strawberries
3.2.2. Collection and Preparation of Field Test Samples
3.3. Sample Pretreatment
3.4. Analytical Conditions for UPLC-MS/MS
3.5. Method Validation
3.6. Statistical Analysis
3.6.1. Calculation of Prochloraz Concentration
3.6.2. Dissipation of Prochloraz
- is the residue concentration of prochloraz at time t (d);
- is the initial deposition of prochloraz (μg kg−1);
- k is the dissipation rate constant (d−1).
3.6.3. Risk Assessment of Prochloraz Exposure
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Chemicals | Range (μg kg−1) | Linear Equation | R2 | LOD (μg kg−1) |
---|---|---|---|---|
Prochloraz | 1–60 | Y = 89,410.8x + 448,897 | 0.9987 | 0.1 |
BTS44595 | 1–60 | Y = 63,166.9x + 313,676 | 0.9983 | 0.1 |
BTS44596 | 1–100 | Y = 5050.07x + 103,327 | 0.9972 | 0.1 |
BTS45186 | 5–100 | Y = 97.2721x + 542.628 | 0.9969 | 1 |
Chemicals | Spiked Level (μg kg−1) | Recovery (%) | Repeatability, RSD (%) | Within-Laboratory Reproducibility, RSD (%) |
---|---|---|---|---|
Prochloraz | 10 | 116.01 | 3.53 | 4.19 |
50 | 86.33 | 2.89 | 5.31 | |
100 | 94.93 | 4.24 | 5.26 | |
BTS44595 | 10 | 73.06 | 2.24 | 4.27 |
50 | 111.42 | 1.12 | 3.57 | |
100 | 105.4 | 3.12 | 6.15 | |
BTS44596 | 10 | 96.01 | 5.79 | 5.28 |
50 | 113.67 | 3.49 | 6.37 | |
100 | 90.27 | 1.74 | 5.76 | |
BTS45186 | 10 | 108.11 | 8.76 | 5.93 |
50 | 94.67 | 2.54 | 6.31 | |
100 | 90.53 | 6.62 | 9.17 |
Individuals | ADI (mg kg−1 b.w. day−1) | EDI (mg kg−1·d−1) | THQ | %ARfD | %ADI | Health Risk |
---|---|---|---|---|---|---|
Children | 0.01 | 2.0 × 10−4 | 2.0 × 10−2 | 4.22 | 2.50 | No |
Adults | 1.5 × 10−4 | 1.5 × 10−2 | 3.71 | 1.16 | No |
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Wang, H.; Sun, J.; Liu, Q.; Li, C.; Luan, Y. Dissipation and Dietary Risk Assessment of Prochloraz in Strawberries under Greenhouse Conditions. Molecules 2023, 28, 7498. https://doi.org/10.3390/molecules28227498
Wang H, Sun J, Liu Q, Li C, Luan Y. Dissipation and Dietary Risk Assessment of Prochloraz in Strawberries under Greenhouse Conditions. Molecules. 2023; 28(22):7498. https://doi.org/10.3390/molecules28227498
Chicago/Turabian StyleWang, Hui, Jian Sun, Qingju Liu, Cheng Li, and Yunxia Luan. 2023. "Dissipation and Dietary Risk Assessment of Prochloraz in Strawberries under Greenhouse Conditions" Molecules 28, no. 22: 7498. https://doi.org/10.3390/molecules28227498