The dissipation of cyazofamid and its main metabolite CCIM during tomato growth and tomato paste making process

Dissipation, Residue and Human Dietary Risk Assessment of Pyraclostrobin and Cyazofamid in Grapes Using an HPLC-UV Detector

Pyraclostrobin is a new broad-spectrum methoxyacrylic acid fungicide. Cyazofamid is a new selective foliar spray acaricide. Here, we studied the degradation rate and final residues of pyraclostrobin and cyazofamid in grape and evaluated their dietary risk to consumers. The average recoveries of pyraclostrobin ether ester, cyazofamid and cyazofamid metabolite (CCIM) in grapes were 84-94%, 92-98% and 99-104%, respectively. The relative standard deviations (RSDs) were 6.0-20.3%, 2.4-10.5% and 1.3-4.0%, respectively, and the LOQs were all 0.05 mg/kg. The digestion dynamics of the experimental sites were in accordance with the first-order kinetic equation. The degradation half-lives of pyraclostrobin ether ester and cyazofamid were 17.8 d-28.9 d and 4.3 d-7.8 d, respectively. The final residues of pyraclostrobin ether ester, cyazofamid and CCIM in grapes were <0.05-1.88 mg/kg, <0.05-0.31 mg/kg and <0.05-0.47 mg/kg, respectively. Using probability models, the total chronic risk values for pyraclostrobin and cyazofamid were calculated to be 0.112-189.617% and 0.021-1.714%, respectively. The results of the contribution analysis indicate that pyraclostrobin poses a much greater risk to Chinese consumers than cyazofamid, especially to children and adolescents, who have a significantly greater risk than adults. This suggests that more consideration should be given to the cumulative risk of compounds for vulnerable groups in the future.

Residue Monitoring and Risk Assessment of Cyazofamid and Its Metabolite in Korean Cabbage Under Greenhouse Conditions

The residual characteristics and risk assessment with respect to cyazofamid and its metabolite 4-chloro-5-p-tolylimidazole-2-carbonitrile were monitored in case of Korean cabbage at different preharvest intervals during a greenhouse trial. The 0.02 kg a.i/ha of cyazofamid was sprayed twice on seven-day intervals (i.e., on day 0, 7, 14, and 21 before harvest). The liquid chromatography-tandem mass spectrometry analysis was used to monitor the residual amount of fungicide. The matrix-matched calibration curves with respect to the cyazofamid in Korean cabbage exhibited good linearity (R² ≥ 0.999) and acceptable recoveries of 84.1%-114.9%. The biological half-life of cyazofamid in Korean cabbage was 3.18 days. During the treatment, the preharvest residue of cyazofamid in Korean cabbage 14 days before harvest (0.80 mg/kg) was lower than that specified by the MFDS-MRL (Ministry of Food and Drug Safety-Maximum Residue Limit, 2.0 mg/kg) and should be recommended as the safe preharvest-interval application limit. The hazard quotient showed low toxicity (70.58%) during the risk assessment study of cyazofamid.

The Dissipation of Cyazofamid and Its Main Metabolite CCIM During Wine-Making Process

Few studies have focused on the residues of cyazofamid and its main metabolite CCIM (4-chloro-5-p-tolylimidazole-2-carbonitrile) in the wine making process, which is crucial to evaluate the potential food risk of cyazofamid and CCIM. In this work, detailed study has been conducted on the evaluation of the fate of cyazofamid and its main metabolite CCIM during the wine-making process. The targeted compounds cyazofamid and CCIM were separated and determined by high-performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MS/MS) and processing procedure including washing, peeling, fermentation, and clarification. Results showed that residues of cyazofamid and CCIM decreased significantly in wine processing. The dissipation of cyazofamid in the fermentation process followed the first-order of kinetics, and the half-life of cyazofamid was 46.2-63.0 h, whereas, the residues of CCIM, in the three treatments, decreased with time elapse. The processing factors (PFs) were all less than one in different processing processes, and the PFs ranges of cyazofamid and CCIM were 0.003-0.025 and 0.039-0.067 in three treatments in the overall process. The outcome indicated that the whole process could significantly reduce the residues of cyazofamid and CCIM in red and white wines. The results might provide more precise risk assessments of cyazofamid in the wine-making process.