The dissipation, processing factors, metabolites, and risk assessment of pesticides in honeysuckle from field to table

Abstract

Globally, honeysuckle is consumed as a food and administered as a medicinal agent. However, pesticide residues in honeysuckle limit its application and development of the honeysuckle industry, affecting food safety and endangering human health. Here, the degradation kinetics of 11 typical pesticides, including insecticides, fungicides, and an acaricide, in honeysuckle were investigated. The half-lives of pesticides in Henan and Liaoning fields were 1.90-4.33 and 2.05-4.62 d, respectively. The processing factors (PFs) of these pesticides after oven, sun, and shade drying ranged from 3.52 to 11.2. After decocting, the PFs of the pesticides were <1. Twenty degradation products were identified using ultra high performance liquid chromatography-quadrupole time-of-flight mass spectrometry, and pathways were proposed based on drying and decoction. The ecotoxicities of the degradation products were evaluated using the Toxicity Estimation Software Tool. Finally, the acute hazard indices of these pesticides, as determined via dietary exposure assessment combined with the PFs, were 0.227 and 0.911 for adults and children, respectively. Thus, special populations, such as children, require particularly careful risk control in terms of dietary exposure.

Keywords: Degradation kinetics; Dietary exposure; Food safety; LC-MS/MS; UHPLC-MS.