Food Additives & Contaminants: Part A - Chemistry, Analysis, Control, Exposure & Risk Assessment 2009-02-01

Fate and distribution of pyrimethanil, metalaxyl, dichlofluanid and penconazol fungicides from treated grapes intended for winemaking.

L Vaquero-Fernández, J Sanz-Asensio, M López-Alonso, M T Martínez-Soria

文献索引：Food Addit. Contam. Part A. Chem. Anal. Control. Expo. Risk Assess. 26(2) , 164-71, (2009)

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摘要

Tempranillo grapes were immersed in solutions of pyrimethanil, metalaxyl, dichlofluanid and penconazol fungicides at different concentrations for several different times. Determinations of the fungicide residues was carried out by GC-NPD, with an additional confirmation by GC-MS. The percentage absorption was determined as well as the distribution between surface, skin and pulp of the grapes. The percentage absorption ranged from 7.2 to 85.5%. These values depended on the time the grapes were in contact with the fungicide solutions. Residues were mainly found in skins, with percentages in skins ranging from 66.3 to 90.3% of total residues. In pulp, these values ranged from 3.5 to 31.0%. The overall methodology was applied to the determination of pyrimethanil in Tempranillo grapes treated with the recommended doses, respecting the safety period. Pyrimethanil residues found in treated grapes were higher in the skin. In grapes collected within the safety period (21 days), the levels found for fungicide residues were below maximum residues levels.