蔬菜中有机磷农药残留处理方法的研究

STUDY ON THE APPROACH OF REDUCING THE RESIDUAL VOLUME OF ORGANOPHOSPHOROUS PESTICIDE IN VEGETABLES

用数理统计方法对降低蔬菜中有机磷农药的残留量进行研究,结果表明,施药后48 h采摘的蔬菜有较高的有机磷农药残留量,残留在蔬菜上的农药在浸泡、加热增温和碱性条件下处理易于分解。降低熟食蔬菜中有机磷农药残留量的最佳方法是:用5%的温热碱水浸泡蔬菜80 min,煮沸蔬菜15 min。

The investigation on reducing the residual volume of organophosphorous pesticide in vegetables was crried out by using mathematical and statistical methods. The results showed that there existed a high residual volume oforganophosphorous pesticide in vegetables 48 h after the pesticide was applied. The organophosphorous pesticide residue in vegetables could be reduced by soaking, heating and alkaline treatment. In addition, the optimum approach of reducing oraganophosphorous pesticide residue in edible vegetables was suggested that vegetables were soaked in 5 % alkaline water for 80 min. and cooked for 15 min.