Occurrences of the Typical Agricultural Non-ionic Surfactants Tristyrylphenol
Ethoxylates in Cherries (Cerasus pseudocerasus), Peaches (Amygdalus persica), and
Kiwifruit (Actinidia chinensis) and
the Implications of Human Exposure in China
Jie Zhou
Chunmei Li
Zejun Jiang
Lufang Wang
Hang Su
Hui Li
Chao Deng
Qi Wang
Jing Wang
Fen Jin
Ruyan Hou
10.1021/acs.jafc.8b06446.s001
https://acs.figshare.com/articles/journal_contribution/Occurrences_of_the_Typical_Agricultural_Non-ionic_Surfactants_Tristyrylphenol_Ethoxylates_in_Cherries_Cerasus_pseudocerasus_Peaches_Amygdalus_persica_and_Kiwifruit_Actinidia_chinensis_and_the_Implications_of_Human_Exposure_in_China/7776386
Tristyrylphenol ethoxylates (TSP<i>n</i>EOs) are widely used as non-ionic surfactants in pesticide
formulations in China. However, limited information is available regarding
the occurrences of TSP<i>n</i>EOs in fruits. In this study,
361 fruit samples were collected from the main growing areas in China
from 2016 to 2017 and analyzed for TSP<i>n</i>EO contamination
using gel permeation chromatography–high-performance liquid
chromatography–tandem mass spectrometry. TSP<i>n</i>EOs were detected in all samples, with a total concentration range
of 0.5–14786.0 μg/kg (median of 85.0 μg/kg). The
total concentrations were significantly but weakly correlated with
the residues of acetamiprid (<i>r</i> = 0.119; <i>p</i> < 0.05) and carbendazim (<i>r</i> = −0.170; <i>p</i> < 0.01), suggesting that the TSP<i>n</i>EO
residues are probably associated with the use of these pesticides
during fruit growth. A risk assessment showed that there were little
or no risks to human health. However, the risks to health associated
with exposure to TSP<i>n</i>EOs should not be ignored because
of their ubiquitousness in fruit samples.
2019-02-21 00:00:00
concentration range
risk assessment
361 fruit samples
pesticide formulations
Actinidia chinensis
TSP n EO contamination
fruit growth
Human Exposure
China Tristyrylphenol ethoxylates
non-ionic surfactants
Typical Agricultural Non-ionic Surfactants Tristyrylphenol Ethoxylates
TSP n EOs
TSP n EO residues
fruit samples