Analysis of fipronil and metabolites residues distrubution in eggs
10.3760/cma.j.issn.0253-9624.2017.10.015
- VernacularTitle: 鸡蛋中氟虫腈及其代谢物残留分布研究
- Author:
Bing LYU
1
,
2
;
Dawei CHEN
;
Jingguang LI
;
Shuang ZHOU
;
Yunfeng ZHAO
Author Information
1. Key Laboratory of Food Safety Risk Assessment of Ministry of Health
2. Verification and Applied Technology Research Center, China National Center for Food Safety Risk Assessment, Beijing 100021, China
- Publication Type:Journal Article
- Keywords:
Eggs;
Risk assessment;
Fipronil
- From:
Chinese Journal of Preventive Medicine
2017;51(10):949-953
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To compare the residual distribution of fipronil and its metabolites in white and yellow egg, and to analyze the residual changes of fipronil and its metabolites in raw and cooked samples, regarding the risk assessment of fipronil and its metabolites via consuming egg for different age groups.
Methods:The white egg and yellow egg were isolated from 10 egg samples containing fipronil residues. Samples were extracted with acetonitrile and purified, and determined by liquid chromatography-high resolution mass spectrometry. The chromatographic analysis was performed on a BEH C18 column with 0.1% acetic acid and acetonitrile as mobile phase with gradient elution, and external standard calibration was used for quantification. The negative ion acquisition mode was applied and quantitative analysis was carried out by using Full Scan/ddms2 model.
Results:The results showed that fipronil sulfone was the main residue detected in eggs; The content of fipronil sulfone in white egg was between 2.5 and 59.9 μg/kg, the median was 16.1 μg/kg; and the content of fipronil sulfone in yellow egg ranged from 81.5 and 1 526.0 μg/kg, with a median of 390.0 μg/kg. The ratio of fipronil sulfone in yellow egg to white egg ranged from 8.0 and 14.6. Compared with that observed in fresh egg, after heating or cooking, the content ratio of fipronil sulfone residue between cooked samples and raw samples from yellow egg was between 0.80 and 0.96, the median was 0.90; and the ratio from white egg ranged from 0.65 to 1.06, the median was 0.83. The conversion coefficient of fipronil sulfone (f) between white egg and yellow egg was 3.1.
Conclusion:Yellow egg is a major intake source of fipronil and metabolites residues, and there is no obvious change for fipronil sulfone residue in eggs after heating or cooking. The conversion coefficient of fipronil sulfone (f) between white egg and yellow egg lays the foundation for assessing the health risks of fipronil and metabolites residues through yellow egg intake in special population.
