Laboratory of Citrus Quality and Safety Risk Assessment Quality Supervision and Testing Center for Citrus and Seedling

Chongqing, China

Laboratory of Citrus Quality and Safety Risk Assessment Quality Supervision and Testing Center for Citrus and Seedling

Chongqing, China

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Liu Y.,Chinese Academy of Agricultural Sciences | Su X.,Southwest University | Jian Q.,Chinese Institute for the Control of Agrochemicals | Chen W.,Chinese Academy of Agricultural Sciences | And 7 more authors.
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment | Year: 2016

The effect of home processing on the residues of spirotetramat and its four metabolites (B-enol, B-glu, B-mono and B-keto) in citrus marmalade is comprehensively investigated in this paper by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). A five-fold recommended dose of spirotetramat was applied to citrus fruit under field conditions and the processing included five steps: washing, peeling, pre-treatment for peel, mixing and boiling. The results showed that spirotetramat was the predominant component detected in unprocessed citrus, accounting for 64%. All the detected residues were primarily deposited on citrus peel, except for B-enol which was also present in the citrus pulp. Washing reduced spirotetramat, B-enol, B-glu and B-keto by 83%, 56%, 41% and 16%, respectively, and pre-treatment of the peel removed between 42% and 68% of the residues. Four compounds were all below the limit of detection after the mixing step. In the final product, only B-keto was detected at the concentration of 0.010 mg kg–1. After the whole process, the processing factors for spirotetramat, B-enol, B-glu and B-keto were < 0.041, < 0.125, < 0.294 and 0.313, respectively, which indicated that home processing can significantly reduce residues of spirotetramat and its metabolites in citrus marmalade. © 2016 Taylor & Francis

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