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Tebuconazole is an effective but potentially carcinogenic fungicide. Tebuconazole residues in loquat and sugarcane were investigated, together with an analysis of their dietary risk. Solid-phase extraction and high-performance liquid chromatography-tandem mass spectrometry showed fortified recoveries of 87% to 98%, with standard deviations ≤ 6.4%. The tebuconazole residues were below 6.34 mg kg−1 for whole loquat and 0.80 mg kg−1 for sugarcane. Based on the final residue test, the chronic hazard index was 90.74% in whole loquat and sugarcane, while the acute hazard index ranged from 66.32% to 109.49% for loquat and 33.37% to 76.93% for sugarcane. The assessment of potential dietary risk showed that while loquats may represent an acute risk to human health, whereas sugarcane consumption was safe. A 21-day pre-harvest interval is proposed to comply with maximum residue limit regulations and the observed risks when using 430 g/L tebuconazole for treating sugarcane. These findings offer guidance for tebuconazole formulation and use. [ABSTRACT FROM AUTHOR]

The dissipation and residue levels of thiacloprid, spirotetramat and its four metabolites residues in cowpeas were investigated under field conditions. The QuEChERS technique with high-performance liquid chromatography tandem mass spectrometry (HPLC–MS/MS) was used to detect thiacloprid, spirotetramat and its four metabolites residues content in cowpeas. The recoveries were 81.3–95.1% at a spike level of 0.005–0.5 mg/kg, the relative standard deviations (RSDs) were 2.1–9.5%. The dissipation kinetics data showed that thiacloprid and spirotetramat in cowpeas were degraded with the half-lives of 1.14–1.54 days and 1.25–2.79 days. The terminal residues of thiacloprid and spirotetramat were 0.0255–0.4570 mg kg−1 and 0.0314–0.3070 mg kg−1 after application 2 times with a pre-harvest interval (PHI) of 3 days under the designed dosages. The chronic and acute dietary exposure assessment risk quotient (RQ) values of thiacloprid in cowpeas for different consumers were 2.44–4.41% and 8.72–15.78%, respectively, and those of spirotetramat were 1.03–1.87% and 0.18–0.32%, respectively, all of the RQ values were lower than 100%. The dietary risk of thiacloprid through cowpeas to consumers was higher than spirotetramat. The results from this study are important reference for Chinese governments to develop criteria for the safe and rational use of thiacloprid and spirotetramat, setting maximum residue levels (MRLs), monitoring the quality safety of agricultural products and protecting consumer health. [ABSTRACT FROM AUTHOR]

Dissipation, residues and risk assessment of lufenuron during kumquat growing and kumquat processing were investigated under field and household conditions. The QuEChERS technique with high-performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS) was used to detect lufenuron residues content in kumquats and its processed products. The recoveries were 82.3–102.8% at a spike level of 0.005–0.5 mg kg−1, the relative standard deviations (RSDs) were 1.1–9.4%. The dissipation kinetics data showed that lufenuron in kumquats were degraded with the half-lives of 9.12–12.60 days. The terminal residues of lufenuron in kumquats were 0.064–0.107 mg kg−1 after application one times with a pre-harvest interval (PHI) of 14 days under the designed dosages. The juicing process can significantly reduce the residues of lufenuron in kumquats juice, and the processing factor (PF) value of juicing process was 0.15. The chronic dietary exposure assessment risk quotient (RQ) values of lufenuron in kumquats fruit and juice for different consumers were 0.71–2.13% and 0.37–0.86%, all of the RQ values were lower than 100%. The results from this study are important reference for Chinese governments to develop criteria for the safe and rational use of lufenuron on kumquats and monitor the quality safety of agricultural products and protecting consumer health. • Residue behaviorof lufenuron in kumquats during growing and processing is reported for the first time. • The degradation half-life of lufenuron showed that lufenuron degrades relatively slowly. • The juicing process can significantly reduce the residues of lufenuron in kumquats juice. • Dietary exposure risks associated with lufenuron in kumquats fruit and juice in China are all not a health concern. [ABSTRACT FROM AUTHOR]