广州地区芥蓝、菜心和普通白菜中丙环唑和矮壮素残留及膳食暴露风险
发布时间：2018-08-26 19:15
【摘要】：为探明广州地区丙环唑和矮壮素在叶菜的残留以及膳食暴露风险情况,对2016年第2季度广州市9个区农贸市场和超市的芥蓝、菜心和普通白菜样品中丙环唑和矮壮素残留水平进行了分析。应用点评估和基于@Risk评估软件的概率评估方法 ,对这3种蔬菜中丙环唑和矮壮素残留膳食暴露风险进行了研究。结果显示,芥蓝、菜心、普通白菜中丙环唑残留均值为0.162 8~0.002 8 mg/kg,最高为芥蓝,与菜心和普通白菜差异显著,平均检出率为100%~70.25%,最高为芥蓝,与普通白菜差异显著。矮壮素残留平均值为0.010 9~0.001 0 mg/kg,最高为菜心,三者间差异不显著,平均检出率为14.99%~8.46%,最高为芥蓝,三者间差异不显著。通过膳食摄入3种蔬菜,丙环唑残留暴露急性风险熵为1.81~7.93,99%人群暴露慢性风险熵为1.02~25.03,0.1%人群存在芥蓝丙环唑膳食暴露慢性风险;矮壮素残留暴露急性风险熵为55.14~62.26,100%人群暴露慢性风险熵为3.26~8.11。3种蔬菜中丙环唑和矮壮素残留膳食暴露风险在可接受范围。
[Abstract]:In order to find out the residue of pyrazole and dwarf in leafy vegetables and the risk of dietary exposure in Guangzhou, mustard was used in 9 farmers' markets and supermarkets in Guangzhou in the second quarter of 2016. The residual levels of propiconazole and dwarf in Chinese cabbage and Chinese cabbage were analyzed. The risk of residual dietary exposure to pyrazole and dwarf in these three vegetables was studied using point assessment and probabilistic assessment based on the software of @ risk. The results showed that the mean value of propiconazole residue in Brassica oleracea, Brassica rapae and Brassica campestris was 0.162 ~ 0.0028 mg/kg, the highest was Brassica oleracea, and there was a significant difference between Brassica oleracea and Brassica campestris, the average detection rate was 1000.25 and the highest was mustard, which was significantly different from that of common cabbage. The average residual value of dwarf hormone was 0.010 mg/kg, the highest was cabbage, and the difference among the three was not significant. The average detection rate was 14.999.46 and the highest was kale. There was no significant difference among the three groups. By dietary intake of three vegetables, the acute risk entropy of residual exposure to pyrazole was 1.81 ~ 7.9399%. The chronic risk entropy of exposure to chronic risk was 1.02% 25.03% of the population had chronic risk of dietary exposure. The acute risk entropy of Dwarf residual exposure was 55.140.62.26100% of the population exposed to chronic risk entropy was 3.260.8.11.3 species of vegetables pranocyrazole and Dwarf residual dietary exposure risk in acceptable range.
【作者单位】： 广东省农业科学院农产品公共监测中心;农业部农产品质量安全风险评估实验室;农业部农产品质量安全检测与评价重点实验室;
【基金】：广州市科技计划项目(No.201508020096) 广东省科技厅农业领域科技计划项目(No.2013B020204001) 国家蔬菜质量安全风险评估项目(No.GJFP2015001)
【分类号】：S481.8;R155.54
本文编号：2205899
[Abstract]:In order to find out the residue of pyrazole and dwarf in leafy vegetables and the risk of dietary exposure in Guangzhou, mustard was used in 9 farmers' markets and supermarkets in Guangzhou in the second quarter of 2016. The residual levels of propiconazole and dwarf in Chinese cabbage and Chinese cabbage were analyzed. The risk of residual dietary exposure to pyrazole and dwarf in these three vegetables was studied using point assessment and probabilistic assessment based on the software of @ risk. The results showed that the mean value of propiconazole residue in Brassica oleracea, Brassica rapae and Brassica campestris was 0.162 ~ 0.0028 mg/kg, the highest was Brassica oleracea, and there was a significant difference between Brassica oleracea and Brassica campestris, the average detection rate was 1000.25 and the highest was mustard, which was significantly different from that of common cabbage. The average residual value of dwarf hormone was 0.010 mg/kg, the highest was cabbage, and the difference among the three was not significant. The average detection rate was 14.999.46 and the highest was kale. There was no significant difference among the three groups. By dietary intake of three vegetables, the acute risk entropy of residual exposure to pyrazole was 1.81 ~ 7.9399%. The chronic risk entropy of exposure to chronic risk was 1.02% 25.03% of the population had chronic risk of dietary exposure. The acute risk entropy of Dwarf residual exposure was 55.140.62.26100% of the population exposed to chronic risk entropy was 3.260.8.11.3 species of vegetables pranocyrazole and Dwarf residual dietary exposure risk in acceptable range.
【作者单位】： 广东省农业科学院农产品公共监测中心;农业部农产品质量安全风险评估实验室;农业部农产品质量安全检测与评价重点实验室;
【基金】：广州市科技计划项目(No.201508020096) 广东省科技厅农业领域科技计划项目(No.2013B020204001) 国家蔬菜质量安全风险评估项目(No.GJFP2015001)
【分类号】：S481.8;R155.54
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