Storage Stability, Residual Digestion and Chronic Dietary Exposure Assessment of Oxine-copper in Citrus
To evaluate the storage stability, dissipation dynamics and chronic dietary exposure risk of oxine-copper in Citrus, field trials of oxine-copper residues in Citrus were conducted in Hainan and Jiangxi Provinces. The samples were detected by high performance liquid chromatography and quantified by e...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-11-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030257 |
| _version_ | 1798017299086573568 |
|---|---|
| author | Xianliu CHEN Suru WANG Boyu CHEN Defang XIE |
| author_facet | Xianliu CHEN Suru WANG Boyu CHEN Defang XIE |
| author_sort | Xianliu CHEN |
| collection | DOAJ |
| description | To evaluate the storage stability, dissipation dynamics and chronic dietary exposure risk of oxine-copper in Citrus, field trials of oxine-copper residues in Citrus were conducted in Hainan and Jiangxi Provinces. The samples were detected by high performance liquid chromatography and quantified by external standard method. The storage stability, dissipation dynamics and dietary exposure risk of oxine-copper in Citrus fruit were assessed. Results showed that, after storing at −20 ℃ for 180 d, the degradation amount of oxine-copper in Citrus fruit was less than 10%. The digestion rate of oxine-copper in the Citrus fruit was in accordance with the first-order kinetic, and the half-lives of oxine-copper in Citrus fruit were 10.2~15.1 d. According to the results of the dietary exposure assessment, the estimated daily intake of oxine-copper for all age population was 0.0891~1.4584 μg/kg·bw, and the dietary exposure risk was 0.45%~7.29%. Oxine-copper could be stably stored in citrus fruit for at least 180 d. Oxine-copper was easily degraded in Citrus. According to the usage specification of 33.5% oxine-copper suspension to control Citrus bacterial canker disease, the chronic dietary exposure risk of oxine-copper was within the acceptable range for the populations. |
| first_indexed | 2024-04-11T16:04:54Z |
| format | Article |
| id | doaj.art-45ee5f56ec6a4a768e7ed72be1f2ab01 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T16:04:54Z |
| publishDate | 2022-11-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-45ee5f56ec6a4a768e7ed72be1f2ab012022-12-22T04:14:52ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-11-0143221610.13386/j.issn1002-0306.20220302572022030257-22Storage Stability, Residual Digestion and Chronic Dietary Exposure Assessment of Oxine-copper in CitrusXianliu CHEN0Suru WANG1Boyu CHEN2Defang XIE3Analysis and Test Center, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable, Ministry of Agriculture and Rural Affairs, Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruit and Vegetable Products, Haikou 571101, ChinaAnalysis and Test Center, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable, Ministry of Agriculture and Rural Affairs, Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruit and Vegetable Products, Haikou 571101, ChinaAnalysis and Test Center, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable, Ministry of Agriculture and Rural Affairs, Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruit and Vegetable Products, Haikou 571101, ChinaAnalysis and Test Center, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable, Ministry of Agriculture and Rural Affairs, Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruit and Vegetable Products, Haikou 571101, ChinaTo evaluate the storage stability, dissipation dynamics and chronic dietary exposure risk of oxine-copper in Citrus, field trials of oxine-copper residues in Citrus were conducted in Hainan and Jiangxi Provinces. The samples were detected by high performance liquid chromatography and quantified by external standard method. The storage stability, dissipation dynamics and dietary exposure risk of oxine-copper in Citrus fruit were assessed. Results showed that, after storing at −20 ℃ for 180 d, the degradation amount of oxine-copper in Citrus fruit was less than 10%. The digestion rate of oxine-copper in the Citrus fruit was in accordance with the first-order kinetic, and the half-lives of oxine-copper in Citrus fruit were 10.2~15.1 d. According to the results of the dietary exposure assessment, the estimated daily intake of oxine-copper for all age population was 0.0891~1.4584 μg/kg·bw, and the dietary exposure risk was 0.45%~7.29%. Oxine-copper could be stably stored in citrus fruit for at least 180 d. Oxine-copper was easily degraded in Citrus. According to the usage specification of 33.5% oxine-copper suspension to control Citrus bacterial canker disease, the chronic dietary exposure risk of oxine-copper was within the acceptable range for the populations.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030257oxine-coppercitrusstorage stabilitydissipation dynamicsdietary exposure |
| spellingShingle | Xianliu CHEN Suru WANG Boyu CHEN Defang XIE Storage Stability, Residual Digestion and Chronic Dietary Exposure Assessment of Oxine-copper in Citrus Shipin gongye ke-ji oxine-copper citrus storage stability dissipation dynamics dietary exposure |
| title | Storage Stability, Residual Digestion and Chronic Dietary Exposure Assessment of Oxine-copper in Citrus |
| title_full | Storage Stability, Residual Digestion and Chronic Dietary Exposure Assessment of Oxine-copper in Citrus |
| title_fullStr | Storage Stability, Residual Digestion and Chronic Dietary Exposure Assessment of Oxine-copper in Citrus |
| title_full_unstemmed | Storage Stability, Residual Digestion and Chronic Dietary Exposure Assessment of Oxine-copper in Citrus |
| title_short | Storage Stability, Residual Digestion and Chronic Dietary Exposure Assessment of Oxine-copper in Citrus |
| title_sort | storage stability residual digestion and chronic dietary exposure assessment of oxine copper in citrus |
| topic | oxine-copper citrus storage stability dissipation dynamics dietary exposure |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030257 |
| work_keys_str_mv | AT xianliuchen storagestabilityresidualdigestionandchronicdietaryexposureassessmentofoxinecopperincitrus AT suruwang storagestabilityresidualdigestionandchronicdietaryexposureassessmentofoxinecopperincitrus AT boyuchen storagestabilityresidualdigestionandchronicdietaryexposureassessmentofoxinecopperincitrus AT defangxie storagestabilityresidualdigestionandchronicdietaryexposureassessmentofoxinecopperincitrus |