Household processing factors of acrinathrin, fipronil, kresoxim-methyl and pyridaben residues in green beans

被引：43

作者：

Aguilera, Ana ^{[1
]}

Valverde, Antonio ^{[1
]}

Camacho, Francisco ^{[2
]}

Boulaid, Mourad ^{[1
]}

Garcia-Fuentes, Luis ^{[3
]}

机构：

[1] Univ Almeria, Pesticide Residue Res Grp, Fac Expt Sci, Almeria 04120, Spain

[2] Univ Almeria, Vegetal Prod Dept, Fac Agron, Almeria 04120, Spain

[3] Univ Almeria, Chem & Phys Dept, Fac Expt Sci, Almeria 04120, Spain

来源：

FOOD CONTROL | 2014年 / 35卷 / 01期

关键词：

Pyridaben; Acrinathrin; Kresoxim-methyl; Fipronil; Green beans; Household processing; PESTICIDE-RESIDUES; LIQUID-CHROMATOGRAPHY; UNIT VARIABILITY; VEGETABLES; FRUITS; TRALOMETHRIN; VALIDATION; PRODUCTS; TOMATOES; RISK;

D O I：

10.1016/j.foodcont.2013.06.038

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The influence of household washing and boiling processes on the residue levels of acrinathrin, fipronil, kresoxim-methyl and pyridaben in green beans was studied. The study was conducted on green beans samples collected from an experimental greenhouse during a two weeks period after treatment. Analyses were carried out by QuEChERS extraction method and gas chromatography with electron-capture detection (GC/ECD). Pesticide levels in the unprocessed green beans samples where within the range of 0.1 and 4 mg/kg. The washing processing factors were 0.51 for fipronil, 0.32 for pyridaben, 0.59 for acrinathrin and 038 for kresoxim-methyl whereas the boiling factor ranged between 0.50 and 0.72. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：146 / 152

页数：7

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