HPLC/UV analysis of chlorfenapyr residues in cabbage and soil to study the dynamics of different formulations.

The chlorfenapyr analysis method of residue, its degradation and final residue in soil and cabbage were studied. Residues of chlorfenapyr were extracted from soil and cabbage with acetone/water, purified by liquid/liquid partition and chromatographic column, concentrated to a small volume, and then determined by HPLC equipped with UV detector. The mean accuracy of analytical method were 93.3% and 90.6% in soil and cabbage, respectively; the precision (repeatability) in cabbage ranging from 1.7% to 11.8%, in soil ranging from 2.8% to 11.2%; the precision (reproducibility) in cabbage ranged from 2.2% to 12.1%, in soil it ranged from 2.4% to 11.5%. The minimum detectable amount of chlorfenapyr was 0.65 ng, the minimum detectable concentration was 0.0162 mg kg-1. The degradation of chlorfenapyr formulations in soil and cabbage was determined. The results showed that chlorfenapyr nanoformulation and suspension concentration degradation in soil coincided with C=0.2538 e-0.1612t, C=0.537 e-0.1754t, respectively; the half-lives were about 4.3 d and 3.9 d, respectively. Two kinds of chlorfenapyr formulation degradation in cabbage coincided with C=4.0431 e-0.3103t, C=6.9611 e-0.2686t respectively; the half-lives were about 2.2 d and 2.6, d, respectively. When chlorfenapyr formulations were applied according to the double recommended dose, the final residues in cabbage were much lower than the USA EPA's maximum residue limit of 1 mg kg-1 in vegetables. The degradation rate of chlorfenapyr nanoformulation was faster than that of suspension concentration, and the former residue was also less in soil. Therefore, a harvest interval should be more than 5 d, and a dosage of 900 mL/hm2 was suggested for chlorfenapyr suspension concentration, which could be considered as safe to human beings and animals. Chlorfenapyr nanoformulation was safer than suspension concentration, its harvest interval and dosage can attain a high level.