中文摘要：本文对三种杀虫剂和三种杀菌剂在西葫芦冷冻过程中的耗散情况进行了现场研究，并采用以乙腈为萃取剂的QuEChERS、CG-MS和LC-MS法对农药残留进行分析。现场试验后的农药残留分析结果显示：农药残留量未超过最大残留限量，加工因子（鲜产品/冷冻产品）均低于1，明确了冷冻过程各阶段的清洗影响，特别是洗涤和漂白阶段。体外生物利用度研究表明胃吸收能力低。新鲜西葫芦的残留水平和每日估计摄入量计算结果表明，西班牙没有由饮食暴露导致的急性中毒风险。
外文摘要：A field study was carried out on the dissipation of three insecticides and three fungicides during the freezing of zucchini. A simultaneous residue analysis method is validated using QuEChERS extraction with acetonitrile and CG-MS and LC-MS analysis. The residues detected after field application never exceeded the established maximum residue limits. The processing factors calculated (fresh product/frozen product) are lower than 1, indicating a clear influence of the stages of the freezing process, especially the washing and blanching. The in vitro study of bioavailability establishes a low percentage of stomach absorption capacity. The level of residues detected in fresh zucchini and the Estimated Daily Intake calculated for Spain suggest that there is, no risk of acute toxicity due to dietary exposure. (C) 2017 Elsevier Ltd. All rights reserved.
外文关键词：Pesticides, Residues, Bioavailability, Processing factors, Zucchini
作者：Oliva, J.; Cermeno, S.; Camara, M. A.; Martinez, G.; Barba, A.
作者单位：Univ Murcia, Fac Chem, Dept Agr Chem Geol & Pedol, Campus Espinardo, Murcia 30100, Spain.
期刊名称：Food Chemistry
期刊影响因子：4.052
出版年份：2017
出版刊次：8
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