FOOD SCIENCE ›› 0, Vol. ›› Issue (): 0-0.

• Nutrition and Hygiene •     Next Articles

Residue and Safety Evaluation of Fluazinam in Green Onions and Scallions

He Min   

  • Received:2018-09-30 Revised:2019-07-15 Online:2019-11-15 Published:2019-12-02
  • Contact: He Min E-mail:hemin800420@163.com

Abstract: To study the dissipation rates and final residual levels of fluazinam in green onions and scallions, six independent field trials were conducted during the 2017 cropping season in Beijing, Anhui, Inner Mongolia, Jiangsu, Sichuan and Ningxia of China. Fluazinam was extracted with acetonitrile and subsequently cleaned-up with primary secondary amine, graphite carbon and octadecyl carbon sorbent prior to sample analysis. The residual concentrations were determined by ultra-high-performance liquid chromatography–tandem mass spectrometry and quantified by the external standard method. The half-lives of fluazinam on green onions and scallions were 1.2 d and 8.7 d, respectively. The final residue of fluazinam on green onions and scallions were 0.012~0.308 mg/kg and 0.100~5.738 mg/kg, respectively. The Chinese government has not specified a Maximum Residue Limit standard (MRLs) for fluazinam on green onions and scallions. The fluazinam MRLs for green onions and scallions in the European, Japan and Korea are 0.01, 0.1, and 3.0 mg/kg, respectively. According to the MRLs of foreign countries, the residue of fluazinam on Chinese green onions and scallions is unsafe. China should speed up the formulation of MRLs for fluazinam on green onions and scallions. This work will be useful in developing MRLs for fluazinam and in ensuring that fluazinam are used safely in the future.

Key words: fluazinam, green onions, scallions, ultra high-performance liquid chromatography with tandem mass spectrometry (UPLC-MS/MS), pesticide residue

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