中药材炮制和煎煮过程中农药残留行为与膳食暴露评估

The processing of agricultural products has significant effects on pesticide residues. Chinese medicine is a medicinal plant by primary processing to obtain medicinal parts of Chinese crude herbs, which through processing the formation of Chinese herbal pieces, and then by decocting formation of Chinese medicine decoction for people to take. At present, there is no report on the pesticide residual behavior in Chinese medicines during processing and decoction. Therefore, application of processed and decocted processing factors to carry out dietary exposure assessment of Chinese medicine pesticide residues is the urgent need to solve the scientific problem. So the project is to focus on the processing and decoction of Chinese medicines, choose paeoniae alba radix (rhizome), chaenomeles fruit (fruit) and schizonepetae (whole plant) genuine Chinese medicinal in Anhui province as the object, systematic study the effects of cleaning, softening, cutting and drying on the pesticide residues in Chinese medicines, clarify the processing factors and metabolic transformation of pesticide residues in different treatment, establish the prediction model of pesticide residues in Chinese medicines-Chinese medicine pieces-Chinese medicine decoction , and quantitatively assess the dietary exposure level of pesticide residues in Chinese medicines. The results are of great theoretical and practical value for the scientific evaluation of the safety of Chinese medicines, strengthening the risk management of pesticide residues in Chinese medicines, and improvement of the quality and safety level of Chinese medicine.

农产品加工过程对于农药残留具有显著影响。中药材是药用植物经产地初加工后取得药用部位的生药材，其经过炮制加工形成中药饮片，再经过煎煮加工形成中药汤剂供人们服用。目前有关中药材中农药残留在炮制和煎煮过程中的残留行为未见报道。应用炮制和煎煮加工因子开展中药材农药残留的膳食暴露评估是当前亟待解决的科学问题。本项目聚焦中药材的炮制和煎煮加工过程，选择白芍（根茎类）、木瓜（果实类）、荆芥（全草类）等安徽省道地中药材为对象，系统研究清洗、软化、切制、干燥等炮制处理以及不同煎煮条件对中药材中农药残留的影响，明确不同处理农药残留的加工因子及代谢转化规律，建立中药材-中药饮片-中药汤剂中农药残留量的预测模型，并对供试中药材中农药残留的膳食暴露水平进行定量评估。研究结果对于科学评价中药材中农药残留的食用安全性、加强中药材农药残留污染的风险管理、提升中药材质量安全水平具有重要的指导意义与应用价值。

中药材产业是我国传统民族产业，中药材质量安全一直广受关注。加工因子是反映加工处理对农产品中农药残留影响程度的重要指标，应用其开展中药材农药残留的膳食暴露评估是当前亟待解决的科学问题。本项目聚焦中药材的炮制和煎煮加工过程，系统研究中药材加工过程不同处理下农药残留行为及其加工因子，并对供试中药材中农药残留的膳食暴露水平进行定量评估，结果为正确评估中药材农药残留的食用安全性提供科学依据。其主要成果包括：率先开展了300余份白芍、木瓜、丹皮和荆芥实际样品中47种农残检测与累积暴露风险评估，明确了4种中药材中检出频率/危害指数（HQ）相对较高的农药种类为辛硫磷、毒死蜱、甲氰菊酯和多菌灵等，其炮制煎煮加工因子为0.0002-0.4830，不同农药的消解差异主要与其理化性质有关，水溶性低、Log Kow高的农药相对容易消解。应用获得的加工因子修正供试中药材残留分布数据后，发现若不考虑加工因素对农药残留的影响而直接进行膳食暴露评估，中药材中农药残留的暴露风险指数会被高估10倍以上。但炮制煎煮过程可使毒死蜱、噻虫嗪分别代谢转化为TCP、噻虫胺，造成农药残留代谢增毒；干燥处理对不同农药残留行为影响存在差异，会使白芍中辛硫磷、毒死蜱、噻虫嗪和甲氰菊酯残留量降低47.05-96.49%，而吡虫啉残留浓度增加1.20-2.83倍。进一步以辛硫磷、甲氰菊酯、甲氨基阿维菌素苯甲酸盐为代表，研究其在白芍、木瓜上的田间残留消解，并对其合理使用提出建议。上述研究结果为加强中药材农药残留污染的源头控制和风险管理提供重要参考，成果在Journal of Hazardous Materials等期刊发表论文6篇。