Abstract: An analytical method for determining pyraclostrobin residues in peanut kernels and peanut straw was established, and the dietary safety of pyraclostrobin seed treatment in peanut production was evaluated. The samples were homogenized and extracted with acetonitrile, followed by phase separation with magnesium sulfate and sodium acetate, and cleaned up using C18 and primary secondary amine (PSA). The residue levels of pyraclostrobin in peanut kernels and peanut straw were determined by UPLC-MS/MS. The long-term dietary intake risk was assessed by combining the residue data with the dietary structure of the Chinese general population. The results indicated that pyraclostrobin showed a good linear relationship in the concentration range of 0.005-0.200 mg/L (correlation coefficient ≥; 0.999 9). The average fortified recoveries of pyraclostrobin in peanut kernels and peanut straw were 73%-83% and 66%-84%, with relative standard deviations of 1%-3% and 3%-5%, respectively. The limit of detection and the limit of quantification were 1.4×; 10^-5 ng/μL to 2.1×; 10^-5 ng/μL and 0.01 mg/kg, respectively, which met the technical requirements for pesticide residue analysis in crops. The field residue trial results showed that the supervised trial median residue (STMR) and the highest residue (HR) of pyraclostrobin in peanut kernels were both 0.010 mg/kg at two application rates. The STMR in peanut straw was 0.010 mg/kg, while the HR increased from 0.053 mg/kg to 0.073 mg/kg with the increasing application rate. The dietary risk assessment revealed that the long-term dietary intake risk quotient (RQ) was 38.7% for the current dietary pattern of Chinese residents. The method was convenient, sensitive, and accurate, making it suitable for monitoring pyraclostrobin residues in peanuts. Under the recommended dosage, the residues of pyraclostrobin in peanuts posed an acceptable long-term dietary intake risk to the general population.;

Key words: pyraclostrobin, seed treatment agent, UPLC-MS/MS, peanut, residual behavior, dietary risk assessment