烹调方法对蔬菜中农药残留水平的影响

The Influence of Different Cooking Methods on Pesticide Residue in Vegetables

目的研究不同烹调方法对蔬菜中农药残留的去除水平和影响因素。方法用浸泡法制备农药污染样本,采用多种烹调方式对样本进行处理,分别检测烹调前后样本中农药浓度,计算消除率。结果不同烹调方法对蔬菜中农药残留去除率不同,基本趋势为蒸>炖>包>炒;同一烹调方法对不同蔬菜中农药残留去除率不同,水分含量大的蔬菜中农药消除率大于水分含量小的蔬菜;烹调时间对蒸的样品农药残留有明显影响,而对炖和炒的样品初始浓度无明显影响。结论不同烹调方法对蔬菜中农药残留去除情况差别较大,应指导群众采用去除农药残留效率高的方法。

[ Objective ] To study the removal capability and influencing factors of different cooking methods on pesticide residue in vegetables. [ Methods] The vegetable samples of pesticide pollution were treated by different cooking methods, which were prepared by soaking method. Before and after cooked, the pesticide concentrations of samples were tested respectively, and the eliminate rate were calculated. [ Results ] There was difference on the eliminate rate of pesticide residue in vegetables among different cooking methods, and the basic trend was steaming 〉 braising 〉 bursting 〉 frying. The eliminate rates of different vegetable which cooked by same methods were different, and the eliminate rates of the vegetables which contain more water were higher. The cooking time had obvious effect on pesticide residue in the steaming samples, and had no effect in the braising and frying samples. [ Condusion] There was great difference in the removal capability of pesticide residue in vegetables among different cooking methods, and the high efficient methods should be recommended to people.