利用降解酶去除蔬菜表面农药毒死蜱残留

Removal of Chlorpyrifos Residue on the Surface of Vegetables Using Degrading Enzyme

利用毒死蜱降解菌WZ-Ⅰ能高效降解毒死蜱的特性,研究了消除蔬菜表面毒死蜱残留污染的途径。用自来水、浓度为0.5%的洗涤剂、不同浓度的粗酶液及浓度为0.5%小苏打(NaHCO3),处理受农药毒死蜱污染的甘蓝和黄瓜。结果表明,使用一定浓度的降解酶液能有效去除蔬菜表面的农药残留污染,在10min内最高去除率可达60.2%。不同浓度的酶液对蔬菜表面上的毒死蜱残留去除具有较大的影响,随着酶液浓度的增加,对农药的去除效果逐渐增加。采用酶液优化浓度的选择试验,结果表明浓度为0.5%和5.0%的粗酶液在10min对甘蓝表面的毒死蜱的去除率分别为49.8%和55.2%,对黄瓜表面的毒死蜱的去除率分别为30.8%和54.2%,据此确定去除甘蓝和黄瓜表面的农药残留的最佳酶液浓度分别为0.5%和5.0%。在所选用的4种处理方法中,使用粗酶液对蔬菜表面的毒死蜱残留的去除效果最好。

Some treatments, including water, different concentrations of crude enzyme （derivates from fungus named WZ- Ⅰ ） which is proved intracellular enzyme, 0.5% detergent and 0.5% saleratus were used to degrade residual chlorpyrifos on the surface of cabbage and cucumber. The results showed that this degrading enzyme were effective, with the most degrading rate being 60.2% within 10 min. The degrading rate for chlorpyrifos was greatly affected by the enzymatic concentration; the removing rate of pesticides enhanced with concentration increasing. The removal rates of chlorpyrifos on the surface of cabbage using the enzyme with concentration of 0.5% and 5.0% were 49.8% and 55.2%, respectively, and the removal rate of pesticide on the cucumber were 30.8% and 54.2%, respectively, The rational application rates of the enzyme were 0.5% and 5.0% for cabbage and cucumber respectively. Since equal quality cabbage had more surface area than cucumber, the removal rate of chlorpyfifos between the two vegetables was different when using crude enzyme to remove chlorpyfifos residue.The difference in the removal rate of chlorpyrifos between water and other treatments was significant in cabbage and cucumber, and the discrepancy among other treatments was also significant. Among all treatments, washing vegetables with crude enzyme could effectively wipe off the pesticide on the surface of vegetables, and the degrading rate of chlorpyrifos increased with increasing of reaction time, indicating that crude enzyme could effectively degrade chlorpyfifos.