Household processing factors of acrinathrin, fipronil, kresoxim-methyl and pyridaben residues in green beans

作者：Aguilera Ana^*; Valverde Antonio; Camacho Francisco; Boulaid Mourad; Garcia Fuentes Luis

来源：Food Control, 2014, 35(1): 146-152.

DOI：10.1016/j.foodcont.2013.06.038

• Pyridaben
• Acrinathrin
• Kresoxim-methyl
• Fipronil
• Green beans
• Household processing

The influence of household washing and boiling processes on the residue levels of acrinathrin, fipronil, kresoxim-methyl and pyridaben in green beans was studied. The study was conducted on green beans samples collected from an experimental greenhouse during a two weeks period after treatment. Analyses were carried out by QuEChERS extraction method and gas chromatography with electron-capture detection (GC/ECD). Pesticide levels in the unprocessed green beans samples where within the range of 0.1 and 4 mg/kg. The washing processing factors were 0.51 for fipronil, 0.32 for pyridaben, 0.59 for acrinathrin and 038 for kresoxim-methyl whereas the boiling factor ranged between 0.50 and 0.72.

• 出版日期2014-1