数字农科院2.0

Dissipation Profiles Of Tristyrylphenol Ethoxylate Homologs In Lettuce Under Greenhouse And Field Conditions

文献类型： 外文期刊

作者： Li, CM; Zhang, P; He, QH; Shao, H; Zheng, LF; Wang, J; Jin, F

作者机构：

关键词： Tristyrylphenol Ethoxylates; Dissipation; Profile; Lettuce; Quechers

期刊名称： JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

ISSN： 0021-8561

年卷期： 2020 年 68 卷 6 期

页码：

收录情况： JCR（2021版） ; EI（2021版）

摘要： Tristyrylphenol ethoxylates (TSPEOs) have been increasingly used in pesticide formulations as inert ingredients in China, but little information exists on the dissipation behavior of TSPEOs in foodstuffs. In this work, a rapid method for measuring TSPEO homologs in lettuce using QuEChERS and HPLC-MS/MS was established. This method was used to study the dissipation and distribution profiles of TSPEOs in lettuce. TSPEO homologs degraded rapidly under greenhouse and field conditions, with half-lives of 2.18-5.39 and 1.82-5.52 days, respectively. TSPEOn (n = 6-9) were relatively persistent in the field. The distribution profiles showed an obvious difference between the two conditions. TSPEOn (n = 14-18) degraded to shorter-chain TSPEOs with time, and a two-peak (TSP16EO and TSP10EO) homolog distribution profile occurred between 7 and 14 days of treatment under greenhouse conditions. This work improves the understanding of the dissipation behavior of TSPEO homologs in lettuce.

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