蔬菜中4种农药残留去除技术研究

Reduction of four kinds of pesticide residues in vegetables

以黄瓜为介质，采用正交设计方法，研究了不同处理方法组合对毒死蜱、百菌清、三唑酮和农利灵等4种常用农药残留的去除效果。结果表明，各种处理对黄瓜中4种农药有一定的去除作用，去除率分别为毒死蜱26．61％～77．98％、三唑酮8．10％～62．86％、百菌清75．26％～95．25％和农利灵16．45％～79．45％。以4种农药平均去除率为评价依据，影响去除效果的因素大小依次为添加剂类型〉浸泡时间〉臭氧处理〉漂洗次数，去除方法优化组合为将蔬菜放入2％食醋或食用碱水溶液，用臭氧处理20min，继续浸泡25min，用自来水漂洗2次，每次1min。以该优化的处理组合，测定了不同蔬菜中4种残留农药的去除效果，结果表明，毒死蜱去除率为41．14％～75．71％、三唑酮为36．98％～67．08％、百菌清为22．59％～88．72％和农利灵为29．86％～90．17％；去除率大小为菜豆类〉叶菜类〉茄果类蔬菜。臭氧对4种农药去除效果的影响次序为农利灵〉毒死蜱〉三唑酮〉百菌清，臭氧处理时密封，去除率均高于敞口的处理，处理方式对结果的影响次序为三唑酮〉毒死蜱〉农利灵〉百菌清。

A reduction method of pesticide residues in vegetables was developed. To residue reduction factors were measured under different treatments designed by orthogonal optimize the method, the array： The results showed that removal ratios of chlorpyrifos, triadimefon, vinclozolin and chlorothalonil in cucumber were 26.61% ～77.98%, 8.10% ～62. 86%, 75.26% ～95.25% and16.45% ～79.45% respectively. According to the average percentage of pesticide residues removed, the sequence of 4 factors was adjuvant 〉 soakage time 〉 time of ozone treatment 〉 rinse times. After optimization, vegetables were treated for 20 min in tap water plus 2% vinegar with ozone ,followed with rates of chlorpyrifos 36. 98% ～67. 08% soakage for 25 min, and then rinsed with tap water for 2 rain. The results indicated that removal ,triadimefon, chlorothalonil and vinclozolin in 5 kinds of vegetables were 41.14%～75.71%, , 22. 59% ～ 88.72% and 29. 86% ～90. 17%, respectively.