Production of Insecticide Degradates in Juices: Implications for Risk Assessment

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• 作者：Samantha A. Radford ; Parinya Panuwet ; Ronald E. Hunter Jr. ; Dana Boyd Barr ; P. Barry Ryan
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2016
• 出版时间：June 8, 2016
• 年：2016
• 卷：64
• 期：22
• 页码：4633-4638
• 全文大小：261K
• 年卷期：0
• ISSN：1520-5118

文摘

This study was designed to observe the production of degradates of two organophosphorus insecticides and one pyrethroid insecticide in beverages. Purified water, white grape juice, apple juice, and red grape juice were fortified with 500 ng/g malathion, chlorpyrifos, and permethrin, and aliquots were extracted for malathion dicarboxylic acid (MDA), 3,5,6-trichloro-2-pyridinol (TCPy), and 3-phenoxybenzoic acid (3-PBA) several times over a 15 day period of being stored in the dark at 2.5 °C. Overall, first-order kinetics were observed for production of MDA, and statistically significant production of TCPy was also observed. Statistically significant production of 3-phenoxybenzoic acid was not observed. Results indicate that insecticides degrade in food and beverages, and this degradation may lead to preexisting insecticide metabolites in the beverages. Therefore, it is suggested that caution should be exercised when using urinary insecticide metabolites to assess exposure and risk.