The dissipation pattern of spirotetramat and its four metabolites in peaches: Effects of growing conditions, storage and processing factor

The dissipation of spirotetramat and its four metabolites (B-enol, B-mono, B-keto and B-glu) were evaluated in peach growth, storage and wine-making process. And the processing factors were used to reveal the effects of different processing procedures. The spirotetramat and its four metabolites were separated and determined using high-performance chromatography coupled with tandem mass spectrometry (HPLC-MS/MS). Matrix-matched calibration curves were constructed for peach, wine and pomace, with determination coefficients (R2) excee-ded 0.9989. Acceptable average recoveries were within 78.9-105.9%, and the relative standard deviations (RSDs) ranged from 0.8% to 12.6%. The LOQs of each target compound were 1 mu g kg- 1. The degradation of spirotetramat during peach growth, storage and wine-making process was best fitted for the first-order kinetics model. The half-lives of spirotetramat were 6.24-7.07 and 20.38-31.50 days in the field and storage, respec-tively. The results suggested that the PFs of different procedures (washing, peeling, fermentation and clarifica-tion) were less than 1. The results could help facilitate more accurate risk assessments of spirotetramat and its four metabolites in peaches and peach wine products.