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Dietary exposure assessment of procymidone residues in vegetablesChinese Full Text

LIU Yuhong;

Abstract: 为评价腐霉利在蔬菜上的应用安全性,对腐霉利在中国农药信息网的登记情况和国内外蔬菜中腐霉利的限量标准进行整理,通过设定腐霉利在蔬菜中的残留量为0.1、0.2、1、2、5、10 mg·kg-1,评估10个不同年龄、性别组人群腐霉利的膳食暴露风险水平。结果表明,整体而言,腐霉利的风险评估处于可接受的范围,但是当蔬菜中腐霉利的残留量较高时,对未成年人可能产生不可接受的较大风险。控制蔬菜中腐霉利残留和安全间隔期是降低腐霉利的膳食暴露风险的关键。
  • DOI:

    10.16178/j.issn.0528-9017.20201143

  • Series:

    (D) Agriculture

  • Subject:

    Plant Protection

  • Classification Code:

    S481.8

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