日光温室蔬菜中百菌清残留状况及不同处理对其的影响

Chlorothalonil residues in greenhouse-growing vegetables and corresponding impact resulted from different treatments

近些年来,食品安全问题逐渐成为人们关注的热点,而农药残留由于其对食品安全和人类健康的影响,引起了广泛的关注。随着越来越多的温室蔬菜出现在人们的生活中,其农药残留势必会对人们的健康产生巨大的影响。本文应用气相色谱法研究两种常见温室蔬菜(黄瓜、番茄)的农药百菌清残留情况及不同处理对其的影响。结果表明,百菌清在这两种温室蔬菜中严重超标,而实验中所采取的类似家庭采用的流水洗净和去皮两种不同处理方式都可以有效降低百菌清的残留量。

The present paper aims at introducing the authors' study on the chlorothalonil residues of two common greenhouse-grown vegetables (cucumber and tomato) and the influence of different treatments on the left-over residues. Our study results indicate that the chlorothalonil residue of the vegetables cultivated in the greenhouse is serious. Two kinds of popular treatments (cleaning by water and paring) widely used nowadays can reduce the residue of chlorothalonil on the one hand, but can also bring about negative influence caused by the treatments themselves. Since the pesticide residue has become an important factor that affects the food safety, enough attention should be paid to the above influence. Therefore, it is imperative to make further studies on the pesticide residue in greenhouse.