Chlorantraniliprole in foods: Determination, dissipation and decontamination

Chlorantraniliprole (CAP) is the first commercially available anthranilic diamide insecticide that targets ryanodine receptors. However, excessive use of CAP can lead to persistent contamination on treated foods and adverse effects on human wellness. The current review focuses on CAP residue analysis in foods by using chromatographic techniques. QuEChERS (quick, easy, cheap, effective, rugged and safe) is the most widely used sample preparation strategy and liquid chromatography tandem mass spectrometry is the predominant analytical method for various food matrices including vegetable, fruit, grain, fish and so on. Moreover, this review summarizes the dissipation pattern of CAP on foods and found it usually dissipates fast on plant in open-field environment. For decontamination, common culinary cleaning methods could effectively remove CAP from vegetables. Finally, some new directions are proposed for better advancement.

Automated summary

Chlorantraniliprole (CAP) is the first widely used anthranilic diamide insecticide that targets ryanodine receptors, but its excessive use can result in persistent contamination on treated foods and negative effects on human health. This review focuses on the analysis of CAP residues in foods using chromatographic methods, with QuEChERS being the most commonly used sample preparation strategy and liquid chromatography tandem mass spectrometry as the predominant analytical method. Furthermore, the dissipation pattern of CAP on foods is summarized, revealing its fast dissipation on plants in open-field environments. Common culinary cleaning methods are effective in removing CAP from vegetables. Finally, suggestions are made for further advancements.