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Fluazifop

机译:氟西f

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The Food Safety of Commission (FSCJ) conducted a risk assessment of fluazifop (fluazifop-butyl (racemate): CAS No. 69806–50–4 and fluazifop-P-butyl (R-selective): CAS No. 79241–46–6), aryloxy phenoxypropionic acid herbicides, based on results from various studies. Fluazifop-butyl and fluazifop-P-butyl show bioequivalence in pharmacokinetics in the following animal experiments, and thus data on both the chemicals were used for the assessment irrespective of the chemical forms. The lowest no-observed-adverse-effect level (NOAEL) obtained in all the studies was 0.44?mg/kg bw/day in a two-year combined chronic toxicity/carcinogenicity study of fluazifop-butyl in rats. FSCJ specified the acceptable daily intake (ADI) of 0.0044?mg/kg bw/day, applying a safety factor of 100 to the NOAEL. The lowest NOAEL for adverse effects that would be likely to be elicited by a single oral administration of fluazifop-butyl or fluazifop-P-butyl was 2?mg/kg bw/day obtained in developmental toxicity studies of fluazifop-P-butyl in rats and rabbits. Applying a safety factor of 100 to the NOAEL, FSCJ specified the acute reference dose (ARfD) of 0.02?mg/kg bw for women of child-bearing ages. For general population, the lowest NOAEL of a single oral administration of fluazifop was 948?mg/kg bw obtained in an acute toxicity study of fluazifop-P-butyl in rats. FSCJ, thus, considered it unnecessary to specify ARfD due to the NOAEL above the cut-off level (500?mg/kg bw).
机译:食品安全委员会(FSCJ)进行了氟西氟普(氟西氟丁-丁基(外消旋体):CAS No. 69806–50–4和氟西氟普-P-丁基(R-选择性):CAS No. 79241–46–6)的风险评估。 ),芳氧基苯氧基丙酸除草剂,基于各种研究的结果。在下面的动物实验中,氟苯哌丁酯和氟苯哌丁酯在药代动力学方面显示出生物等效性,因此,无论化学形式如何,均使用两种化学药品的数据进行评估。在一项为期两年的氟他氟丁对大鼠慢性慢性毒性/致癌性综合研究中,所有研究中获得的最低未观察到不良作用水平(NOAEL)为0.44?mg / kg bw /天。 FSCJ规定可接受的每日摄入量(ADI)为0.0044?mg / kg bw /天,NOAEL的安全系数为100。在大鼠中对氟哌啶磷的发育毒性研究中,单次口服氟哌啶磷或氟哌啶磷可能引起的不良反应的最低NOAEL为2?mg / kg bw /天。和兔子。将NOAEL的安全系数设为100时,FSCJ规定了育龄妇女的急性参考剂量(ARfD)为0.02?mg / kg bw。对于普通人群,氟喹莫普-P-丁基对大鼠的急性毒性研究表明,单次口服氟吡氟普林的最低NOAEL为948?mg / kg bw。因此,FSCJ认为由于NOAEL高于临界水平(500?mg / kg bw),因此无需指定ARfD。

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    《Food Safety 》 |2015年第4期| 共2页
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