Residue analysis and risk assessment of pyrethrins in open field and greenhouse turnips.

A sensitive and selective method was developed and validated for the determination of pyrethrin residues in turnips (turnip leaves, turnip tubers, and the whole of plant) and cultivated soil using gas chromatography coupled with mass spectrometry (GC-MS). Six major components of pyrethrins (pyrethrin I and II, cinerin I and II, and jasmolin I and II) were separated and identified. The method involving solid-phase extraction (SPE) cleanup led to satisfactory average recoveries (88.1-104%) with limits of quantification (LOQs) of 0.05 mg/kg. The dissipation and final residue of pyrethrins in six provinces (among these places, two experiments were conducted in greenhouse and other four experiments in open filed) in China were studied. The trial results suggested that the half-lives of pyrethrins in the whole of turnips and soil were 0.5-1.6 and 1.0-1.3 days, respectively, and the degradation of pyrethrins in the greenhouse was quicker than that in open fields. The final residues of pyrethrins in turnip leaves and tubers were all below the maximum residue limit (MRL) established by the EU (1.0 mg/kg). A pre-harvest interval of 2 days and MRL of 1.0 mg/kg are recommended to ensure food safety standards for pyrethrins in turnips. Long-term risk assessment and short-term risk assessment of turnip tubers were evaluated. Hazard quotient (HQ) and acute hazard index (aHI) were significantly less than 100%, indicating negligible risk for consumption of turnip tubers.