吡唑醚菌酯和啶酰菌胺在葡萄中的膳食风险评估

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中图分类号：S663.1 文献标志码：A 文章编号：1008-1038（2025）07-0008-06

DOI：10.19590/j.cnki.1008-1038.2025.07.002

Dietary Risk Assessment ofPyraclostrobin and Boscalid in Grapes

WANGFeixiang1，FENGYizhi²，YU Miao，LIANGLin²，LI Xiangyang？ （1.Feixian Agricultural Technology Extension Center， Linyi 2734Oo， China; 2.Shandong Academy of Pesticide Sciences， Jinan 25oo33， China; 3.Institute for the Control of Agrochemicals， Shandong Province， Jinan 25O1Oo， China）

Abstract： To evaluate theriskof disipation，residue anddietary intakeof pyraclostrobinandboscalid in grapes under field conditions，the residue analysis of pyraclostrobin and boscalid in grape samples was carried out by thefield experiment combined with themass spectrometry method with QuEChERS as the pretreatment method，andthe dietary safety was evaluated in combination with the dietary data in China.Under field conditions，the half-lives of pyraclostrobin and boscalid in grapes were3.5-9.6 dand2.9-8.8d，respectively.

The maximum residue of pyraclostrobin and boscalid in grape samples at 7d and 10d after the last application was 1.7mg/kg and 3.8mg/kg ，respectively，which were lower than the maximum residue limit standard in China.The long-term dietary risk quotients （RQc） of pyraclostrobin and boscalid to Chinese adults were 97.9 % （204 and 70.0% ，respectively，which were lower than 100% ．At this test dose，the residues of pyraclostrobin and boscalid in grapes would not have an impact on the health of Chinese adults.

Keywords：Pyraclostrobin; boscalid; grape; dissipation; risk assessment

灰霉病是葡萄生产中的主要病害，严重影响葡萄果实的品质和产量1-2。（剩余7050字）