摘要
为了去除苹果汁中的有机磷农药残留,提高其安全性,文中以甲胺磷为例,研究了超声波处理对苹果汁中甲胺磷的降解效果以及超声功率和处理时间对甲胺磷降解的影响。结果表明:超声波能显著降低苹果汁中的甲胺磷浓度,且超声功率和处理时间对甲胺磷的降解均有显著影响(P<0.05)。随着功率的增加和处理时间的延长,甲胺磷的降解率升高。当超声功率为500 W,处理时间为120 min时,甲胺磷的降解率最大,达到57.2%。动力学分析表明,一级动力学模型能很好拟合超声波作用下的甲胺磷降解。
In order to eliminate the organophosphorus pesticides residues in apple juice and improve its safety,ultrasonic treatment was use to decrease the concentration of methamidophos in apple juice.Results showed that ultrasonic treatment was effective for the degradation of methamidophos.The degradation percentage of methamidophos was significantly improved as power and treatment time increased during ultrasonic treatment（P0.05）.The maximum degradation（57.2%） was achieved after the ultrasonic treatment at 500W for 120 min.The degradation kinetics of methamidophos was fitted to the first-order kinetics model well.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第12期80-84,共5页
Food and Fermentation Industries
基金
北京市科技计划项目(101105046610001)
中国农业大学基本科研业务费研究生科研创新专项(kycx09100)
中国农业大学基本科研业务费(2009JS77)
关键词
超声波
甲胺磷
苹果汁
动力学
ultrasonic treatment
methamidophos
apple juice
degradation kinetics
