Residual Behavior And Dietary Risk Assessment Of Azoxystrobinin Pepper

In this paper,the residue level and dietary risk assessment of azoxystrobin in pepper from Guangxi,Hunan and Hainan were studied.The qualitative and quantitative analysis of azoxystrobin in pepper was carried out by gas chromatography-electron capture detector（GC-μECD）,and the residual degradation dynamics and final residues in the three regions in two years were discussed.The limit of quantification（LOQ）and limit of detection（LOD）of azoxystrobin in pepper were 0.05 mg/kg and 2×10^-2ng,respectively.The recovery rate of azoxystrobin was between 84.3%and 101.1%,and the relative standard deviation（RSD）was2.2%-5.1%,which met the requirements of NY/T788-2018（Guideline for the testing of pesticide residues in crops）.In 2020-2021,the dissipation half-lives of azoxystrobin in Hunan,Guangxi and Hainan are 1.8-17.2 days.The final residues of azoxystrobin in pepper were 0.05-2.67 mg/kg,0.05-1.90 mg/kg and 0.05-1.89 mg/kg after 3,7 and 14 days of the last application.At 14 days from the last application,the residual amount of azoxystrobin in pepper at all test sites was lower than the residue limit of 2 mg/kg specified in GB2763-2021.The long-term dietary intake risk of azoxystrobin in pepper was 27.56-84.74%in different age groups in China which was lower than 100%,indicating that the dietary exposure risk of azoxystrobin was very low.The use of azoxystrobin according to scientific application method and harvesting pepper in reasonable safe interval can ensure the dietary safety to consumers.