摘要：Few studies focused on the residue of thiamethoxam and its metabolite clothianidin on strawberry where it is widely used, despite this is essential to assess the potential food risk of thiamethoxam and its main metabolite clothianidin. In this study, the dissipation of thiamethoxam and its metabolite clothianidin during strawberry growth and jam-making process were assessed. The strawberry was sprayed with thiamethoxam based on the field application to investigate the dissipation of thiamethoxam as well as clothianidin formation. The half-life of thiamethoxam in strawberry was 9.0 days and the concentration of clothianidin in strawberry gradually increased from 0.55 to 11 μg/kg within 30 days. In addition, the amount of thiamethoxam decreased by 51.7% and clothianidin decreased by 40.2% during the homogenization process. The processing factor values of whole processing all less than 1 except simmering. This results from this study will not only help to understand the dissipation kinetics of thiamethoxam and clothianidin in the strawberry, but also facilitate to make more accurate risk assessments of them during strawberry jam making process.
