Food Additives & Contaminants: Part A - Chemistry, Analysis, Control, Exposure & Risk Assessment 2016-01-01

Behaviour of spirotetramat residues and its four metabolites in citrus marmalade during home processing.

Yanyu Liu, Xuesu Su, Qiu Jian, Weijun Chen, Dali Sun, Lei Gong, Liyan Jiang, Bining Jiao

文献索引：Food Addit. Contam. Part A. Chem. Anal. Control. Expo. Risk Assess. 33 , 452-9, (2016)

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摘要

The effect of home processing on the residues of spirotetramat and its four metabolites (B-enol, B-glu, B-mono and B-keto) in citrus marmalade is comprehensively investigated in this paper by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). A five-fold recommended dose of spirotetramat was applied to citrus fruit under field conditions and the processing included five steps: washing, peeling, pre-treatment for peel, mixing and boiling. The results showed that spirotetramat was the predominant component detected in unprocessed citrus, accounting for 64%. All the detected residues were primarily deposited on citrus peel, except for B-enol which was also present in the citrus pulp. Washing reduced spirotetramat, B-enol, B-glu and B-keto by 83%, 56%, 41% and 16%, respectively, and pre-treatment of the peel removed between 42% and 68% of the residues. Four compounds were all below the limit of detection after the mixing step. In the final product, only B-keto was detected at the concentration of 0.010 mg kg(-1). After the whole process, the processing factors for spirotetramat, B-enol, B-glu and B-keto were < 0.041, < 0.125, < 0.294 and 0.313, respectively, which indicated that home processing can significantly reduce residues of spirotetramat and its metabolites in citrus marmalade.