Dissipation and dietary risk assessment of kasugamycin and saisentong in Chinese cabbage
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RESEARCH ARTICLE
Dissipation and dietary risk assessment of kasugamycin and saisentong in Chinese cabbage Guofeng Chen 1 & Yuxin Qiao 2 & Feng Liu 1 & Xiaobo Zhang 1 & Hui Liao 1 & Ruiying Zhang 1 & Jiannan Dong 1 Received: 15 February 2020 / Accepted: 19 June 2020 # Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract A quick, easy, cheap, effective, rugged, and safe pretreatment method using dispersive solid-phase extraction was developed to quantify kasugamycin in Chinese cabbage samples by using ultra-performance liquid chromatography/tandem mass spectrometry. A pretreatment method involving precolumn transformation was utilized to determine the residue of saisentong in Chinese cabbage through high-performance liquid chromatography/ultraviolet detection. These methods were successfully applied through field trials to determine the contents of kasugamycin and saisentong in Chinese cabbage. The dissipation of kasugamycin and saisentong in Chinese cabbage followed first-order kinetics with a linear correlation coefficient of 0.9066–0.9731 at the 95% confidence level. The half-lives of kasugamycin and saisentong in Chinese cabbage were 1.8–2.0 and 2.2–3.8 days, respectively. Terminal residual levels of kasugamycin in Chinese cabbage were not detected 14 days after application. The dietary risk assessment of kasugamycin and saisentong in Chinese cabbage showed that their risk quotients were 0.93 and 2.58%, respectively, in the preharvest interval (PHI) of 14 days. Kasugamycin and saisentong in Chinese cabbage did not pose potential health hazards at PHI of 14 days. The maximum residue limits of kasugamycin and saisentong in Chinese cabbage were 0.02 and 0.36 mg/kg, respectively, and 14 days was the safe PHI. Keywords Kasugamycin . Saisentong . Chinese cabbage . Dissipation . Dietary risk assessment . MRLs
Introduction Highlights •Methods to determine kasugamycin and saisentong in Chinese cabbage were developed. •Kasugamycin and saisentong field trials on Chinese cabbage were performed in China. •The dissipation of kasugamycin and saisentong in Chinese cabbage followed first-order kinetics. •A dietary risk assessment of kasugamycin and saisentong was performed. •MRLs of kasugamycin and saisentong in Chinese cabbage were recommended. Responsible Editor: Ester Heat Electronic supplementary material The online version of this article (https://doi.org/10.1007/s11356-020-09827-5) contains supplementary material, which is available to authorized users. * Guofeng Chen [email protected] 1
Safety and Quality Institute of Agricultural Products,, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
2
Jiangsu Key Laboratory of Pesticide Science, College of Sciences, Nanjing Agricultural University, Nanjing 210095, China
Chinese cabbage (Brassica rapa L. ssp. Pekinensis) is an important vegetable in Asia (Wen et al. 2020). Given that this vegetable contains numerous biologically active compounds, such as glucosinolates, it has become considerably popular in Asian countries and Western diets (C
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