Residue analysis and dietary risk assessment of picoxystrobin in potato (Solanum tuberosum), citrus fruit (Citrus reticulata Blanco), and Dendrobium officinale Kimura et Migo.

Picoxystrobin is a systemic fungicide widely used on potato, citrus fruit, and Dendrobium officinale. To provide information for the risk assessment of potato, citrus, and Dendrobium officinale, field experiments combined with QuEChERS and HPLC-MS/MS were performed to detect picoxystrobin. Picoxystrobin had good linearity (R2 > 0.99), the average recovery rate was 75 - 102%, and the relative standard deviation was 1 - 11%. Picoxystrobin was utilized as the test agent in field experiments, and samples were evaluated and analyzed at various times after the final application utilizing random sampling. The results showed that picoxystrobin residuals in potato and citrus (orange meat) were ˂ 0.01 mg kg-1, whereas those in citrus whole fruit, D. officinale (fresh), and D. officinale (dried) were < 0.05 - 0.084, 0.16 - 3.82, and 0.34 - 9.05 mg kg-1, respectively. Based on these results, both the acute risk quotient (2.77%) and chronic risk quotient (8.7%) were ˂100%, and the dietary risk assessment indicated that the intake of picoxystrobin residues in potato, citrus fruit, and D. officinale did not pose a health risk. This study can guide the reasonable use of picoxystrobin in potato, citrus fruit, and D. officinale.

Large-scale fate profiling of butralin between cultivated and processed garlics for multi-risk estimations.

Elaborating on the fate profiling and risk magnitude of butralin during large-scale applications was conducive to agroecosystems sustainability and dietary rationality. Occurrence, dissipation and concentration variation of butralin were elucidated from garlic cultivation to household processing by tracing UHPLC-MS/MS within 2 min, with regard to original depositions, half-lives, and terminal magnitude in typical origins of garlic. The processing factors (Pfs) of butralin were further clarified among washing, stir-frying and pickling of garlic crops, and pickling was the most effective way for butralin removal with a Pf of 0.092. A probabilistic model with Pfs was further introduced for the comprehensive risk estimations, by reduction factors of 3.1-10.9 from raw garlic crops to processed products. The short-term risks of butralin from green garlic were greater than those between garlic shoot and garlic, with the %ARfDs of 0.030 %-6.323 % from 50th to 99.9th percentiles. The long-term risks were inversely correlated to the age of the population, whose location in rural (%ADIs, 0.256 %-0.768 %) suffered more serious exposures than in urban (%ADIs, 0.231 %-0.699 %). High potential risk amplification should be continuously emphasized given the increasing applications and persistent fate of butralin, especially for vulnerable rural children.