发酵过程对橙皮渣中农药残留的影响

Effects of Fermentation on Pesticide Residues in Sweet Orange Peel

利用热带假丝酵母(Candida tropicalis)1254和宇佐美曲霉(Aspergillus usamii)对甜橙皮渣进行发酵处理,研究发酵过程对皮渣中16种农药残留含量的影响。结果显示:酵母和曲霉发酵处理对甜橙皮渣中百菌清和敌敌畏残留的降解最显著,降解率达到了72.87%～100%;除氧化乐果外,其他有机磷农药残留的降解率为27.95%～62.28%,显著高于对照,也高于相应处理中的三氯杀螨醇、腐零利和菊酯类农药残留的降解率。此外,酵母发酵处理对皮渣中农药残留降解的总体效果要好于曲霉处理。

The effects of Candida tropicalis and Aspergillus usamii fermentation on pesticide residues in sweet orange peel were investigated in this paper. Among the 16 pesticide residues, the reduction rates of chlorothalonil and dichlorvos residues in these peels were the highest by two fermentation courses, and their values ranged from 72.87% to 100%; on the other hand, the reduction rates （27.95%-62.28%） of organophosphorus pesticide residues without omethoate in the two fermenting courses were generally higher than those of pyrethroid, dicofol and procymidone pesticides, as well as significantly higher than CK; furthermore, the effects of Candida tropicalis on reducing pesticide residues in the fermented peels were generally superior to the Aspergillus usamii treatment.