Residues of spiroxamine in grapes following field application and their fate from vine to wine.

Dissipation of the fungicide spiroxamine in grapes of two vine varieties, Roditis and Cabernet Sauvignon, exposed to field treatments was evaluated. Vines of a grape vineyard located in central Greece were sprayed once or twice with a commercial formulation of the fungicide at 30 g a.i./hL. Residues in grapes, must, and wine were determined by gas chromatography/IT-MS after extraction with cyclohexane-dichloromethane (9:1), with a limit of quantitation 0.02 mg/kg in grapes and 0.012 mg/kg in wine. Under field conditions, spiroxamine dissipation on grapes was faster during the first 2 weeks and then slower to the sixth week. About 7 days after application, half of the initial spiroxamine concentration remained on the grapes; the respective proportion at 42 days was about 10%. At 14 and 35 days, residues were lower than 0.44 and 0.22 mg/kg, respectively, values below the maximum residue levels set by the European Union (1 mg/kg). Spiroxamine residues transferred from grapes into the must and through the vinification process into the wine were also studied. Mean transfer factors of 0.26 and 0.55 were found from grapes into wine for the wines obtained without maceration and with maceration, respectively. Residues in wine, prepared from grapes with a spiroxamine content of 0.11-0.20 mg/kg, varied from <0.026 to 0.09 mg/kg. Spiroxamine diastereomer B was found to dissipate slower than diastereomer A in the field as well as during the vinification process.

Determination of spiroxamine residues in grapes, must, and wine by gas chromatography/ion trap-mass spectrometry.

Analytical methodology was developed and validated for the determination of spiroxamine residues in grapes, must, and wine by gas chromatography/ion trap-mass spectrometry (GC/IT-MS). Two extraction procedures were used: the first involved grapes, must, and wine extraction with alkaline cyclohexane-dichloromethane (9 + 1, v/v) solution, and the second grape extraction with acetone, dichloromethane, and petroleum ether. In both procedures, the extract was centrifuged, evaporated to dryness, and reconstituted in cyclohexane or 2,2,4-trimethylpentane-toluene (9 + 1, v/v), respectively. Spiroxamine diastereomers A and B were determined by GC/IT-MS, and a matrix effect was observed in the case of grapes but not in must and wine. Recovery of spiroxamine from fortified samples at 0.02 to 5.0 mg/kg ranged from 78-102% for grapes and must, with relative standard deviation (RSD) <13%; for red and white wines, recoveries ranged from 90 to 101% with RSD <9%. The limit of quantification was 0.02 mg/kg for grapes, must, and wine or 0.10 mg/kg for grapes, depending on the extraction procedure used.

Liquid chromatographic determination of fosthiazate residues in environmental samples and application of the method to a fosthiazate field dissipation study.

A method was developed and validated for the determination of residues of the organophosphorus nematicide fosthiazate in soil and water by using reversed-phase liquid chromatography with UV detection. Good recoveries (>85%) of fosthiazate residues were obtained from water samples (drinking water, groundwater, and liquid chromatography water) after passage of 0.5-2 L water through solid-phase extraction (SPE) C-18 cartridges and subsequent elution with ethyl acetate. Residues in soil were extracted with methanol-water (75 + 25, v/v) on a wrist-action shaker, and the extract was cleaned up on C-18 SPE cartridges before analysis. The method was validated by analysis of a range of soils with different physicochemical characteristics; recoveries exceeded 87% at fortification levels ranging from 0.02 to 5.0 mg/kg. The precision values obtained for the method, expressed as repeatability and reproducibility, were satisfactory (<11%). Fosthiazate detection limits were 0.025 microg/L and 0.005 mg/kg for water and soil samples, respectively. The decline in the levels of fosthiazate residues in soil was measured after application of fosthiazate to protected tomato cultivation. The dissipation of fosthiazate residues followed first-order kinetics with a calculated half-life of 21 days.