Dissipation kinetics and risk assessment of residues of combination product of two fungicides, fluxapyroxad, and pyraclostrobin in cumin.

IF 2.3 3区农林科学 Q2 CHEMISTRY, APPLIED

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment Pub Date : 2024-10-01 Epub Date: 2024-08-05 DOI:10.1080/19440049.2024.2387194

Kaushikkumar D Parmar, Nidhi N Chaudhary, Ravi L Kalasariya, Suchi Chawla, Saurabh C Thakor, Chirag J Patel, Dasharathlal S Patel, Laljibhai F Akbari, Girdhari Lal Kumawat

引用次数: 0

Abstract

Supervised field trial studies were conducted to understand dissipation kinetics and harvest time residues of a combination product of fluxapyroxad and pyraclostrobin in cumin plant/leaves and seeds at different locations in India. The results showed initial accumulation of fluxapyroxad at the levels of 15.4 and 20.2 mg kg^-1 and pyraclostrobin at the level of 21.2 and 33.4 mg kg^-1 in cumin leaves/plant in Anand, Gujarat. Fluxapyroxad and pyraclostrobin followed zero-order and first-order dissipation kinetics in cumin plant/leaves samples respectively. The residues translocated to cumin seeds. As the hazard quotient (HQ) was <1 in all cases consumer health risk may be negligible.

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两种杀真菌剂氟啶虫酰胺和吡唑醚菌酯复配产品在小茴香中的消散动力学和残留风险评估。

为了解印度不同地区孜然植物/叶片和种子中氟啶虫酰胺和吡唑醚菌酯复配产品的消散动力学和收获期残留情况，进行了监督田间试验研究。结果表明，在古吉拉特邦阿南德，孜然叶片/植株中氟啶虫酰胺的初始积累水平为 15.4 和 20.2 毫克/千克，吡唑醚菌酯的初始积累水平为 21.2 和 33.4 毫克/千克。氟吡甲禾灵和吡唑醚菌酯在小茴香植株/叶片样品中分别遵循零阶和一阶消散动力学。残留物会转移到小茴香种子中。由于危害商数 (HQ) 为

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来源期刊

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment CHEMISTRY, APPLIED-FOOD SCIENCE & TECHNOLOGY

CiteScore

7.40

自引率

6.90%

发文量

136

审稿时长

3 months

期刊介绍： Food Additives & Contaminants: Part A publishes original research papers and critical reviews covering analytical methodology, occurrence, persistence, safety evaluation, detoxification and regulatory control of natural and man-made additives and contaminants in the food and animal feed chain. Papers are published in the areas of food additives including flavourings, pesticide and veterinary drug residues, environmental contaminants, plant toxins, mycotoxins, marine biotoxins, trace elements, migration from food packaging, food process contaminants, adulteration, authenticity and allergenicity of foods. Papers are published on animal feed where residues and contaminants can give rise to food safety concerns. Contributions cover chemistry, biochemistry and bioavailability of these substances, factors affecting levels during production, processing, packaging and storage; the development of novel foods and processes; exposure and risk assessment.