摘要
采用臭氧、加热、碱水水解等方法在处理含有有机磷和氨基甲酸酯农药的蔬菜,研究了各方法对蔬菜中农药残留的脱除效果影响。结果表明:同时采用热升温处理、碱水水解、臭氧降解等方法对蔬菜中残留的多种农药进行脱除,其效果显著。
The residues of organic phosphorus and carbaminate in vegetables were removed under different treatmengts including degradation by ozone, heating up, soaking in alkaline water. The results indicated that the residues of organic phosphorus and carbaminate remarkably decreased under synthesis using all of treatments.
出处
《食品工业》
北大核心
2008年第5期35-37,共3页
The Food Industry
基金
河南省重点科技攻关计划(072102140012)
关键词
蔬菜
农药
多残留
脱除
vegetable
pesticide
many kinds of remains
remove