BACKGROUND Iprodione has better control effect, but it is considered an endocrine disturbing chemical and it could inflict some serious damage to consumers. The garlic crop has three edible portions based on its growth stage, including the garlic, green garlic and garlic shoot. In this study, iprodione residue dissipation and distribution on these three edible portions were investigated, and dietary risk assessment was evaluated. RESULTS The order for iprodione residues on these samples was green garlic > garlic shoot > > garlic. The dissipation of iprodione in green garlic was slow with the half-lives of 5.82-19.25 days. A very high RQchronic value of 207.35-407.30% predicated that the residual iprodione for green garlic had unacceptable risk. Iprodione residue was significantly eliminated 59-90% by the alkaline solutions. The order for removing iprodione for soaking was the alkaline solution (0.5% and 2% NaHCO3 ) > the acidic solutions (5% and 10% of vinegar) ≈ the neutral solutions (the 1% and 2% of table salt) > tap water. Furthermore, processing factors (PFs) were < 1, indicating that processing could decrease the iprodione residue level. CONCLUSION This work could contribute to establish MRLs of iprodione for garlic, green garlic and garlic shoot and to provide guidance on the safe and proper use of iprodione in the garlic crop. This article is protected by copyright. All rights reserved.

中文翻译：

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大蒜、青蒜和蒜苗中异菌脲的残留行为及去除

背景技术异菌脲具有较好的控制效果，但它被认为是一种干扰内分泌的化学物质，会对消费者造成一些严重的伤害。大蒜作物根据其生长阶段分为三个可食用部分，包括大蒜、青蒜和蒜苗。在这项研究中，研究了异菌脲残留在这三个可食用部分的消散和分布，并评估了膳食风险评估。结果 这些样品中异菌脲残留的顺序是青蒜>蒜苗>>大蒜。异菌脲在青蒜中的消散缓慢，半衰期为 5.82-19.25 天。207.35-407.30% 的非常高的 RQchronic 值表明青蒜中残留的异菌脲具有不可接受的风险。异菌脲残留物被碱性溶液显着消除了 59-90%。去除异菌脲浸泡的顺序是碱性溶液（0.5%和2% NaHCO3）>酸性溶液（5%和10%醋）≈中性溶液（1%和2%食盐）>自来水. 此外，加工因子 (PF) < 1，表明加工可以降低异菌脲残留水平。结论这项工作有助于建立大蒜、青蒜和蒜苗中异菌脲的MRLs，并为大蒜作物中异菌脲的安全和正确使用提供指导。本文受版权保护。版权所有。表明加工可以降低异菌脲残留水平。结论这项工作有助于建立大蒜、青蒜和蒜苗中异菌脲的MRLs，并为大蒜作物中异菌脲的安全和正确使用提供指导。本文受版权保护。版权所有。表明加工可以降低异菌脲残留水平。结论这项工作有助于建立大蒜、青蒜和蒜苗中异菌脲的MRLs，并为大蒜作物中异菌脲的安全和正确使用提供指导。本文受版权保护。版权所有。