咪鲜胺在香蕉防腐保鲜储藏中的残留消解动态分析

Residual Dynamics of 45% Prochloraz in Storage Banana

气相色谱分析45%咪鲜胺香蕉常温储藏和冷库储藏下的消解动态规律和最终残留。采用咪鲜胺药液浸泡法处理刚采摘的香蕉,经检测咪鲜胺在香蕉中的消解动态符合负指数方程,半衰期:常温下是10.06～10.33 d,在冷库条件下19.64～21.80 d。室温储藏28 d后,咪鲜胺的分解率达86.22%以上,冷库条件下70 d达90%以上。最终残留量,以高剂量900 mg/kg浸果一次,储藏天数7～21 d,常温条件和冷库条件下果肉中的残留未检出,全果中的残留常温下是0.925～3.345 mg/kg,冷库条件下是2.789～4.182 mg/kg。常温储藏较低温储藏降解速度显著加快,其残留代谢物主要集中于果皮,而果肉部分残留极少。按GB 2763-2005,咪鲜胺在香蕉上的MRL值为5 mg/kg,45%咪鲜胺乳油在香蕉贮藏时采用500～1 000倍浸果,浸果1 min,且浸果1次,贮藏保鲜7 d以上,是安全的。

The residual prochloraz in storage-banana were determined by GC with ECDNi63-The bananas picked for a short time were soaked in prochl0raz liquid.The results showed that the residue decline of proehloraz in the bananas was found to conform to exponential equation. The half-life of proehloraz was 10.06-10.33 d in room temperature（20 ℃-25 ℃）and 19.64-21.80 d in cool temperature（13 ℃ -14 ℃）, respectively. The prochloraz was degraded by more than 86.22% in the normal temperature warehouse after 28d. After 70d, the prochloraz was degraded by more than 90.00% in the refrigeration house. The final residue results showed that during 7-28 days storage at room temperature, soaked for one time in high dosage （900 mg/kg）, the bananas prochloraz residues were 0.925-3.345 mg/kg; and were 2.789-4.182 mg/kg at cool temperature. The prochloraz residue was not found in banana pulps. The residue was mostly left in the banana peel and the metabolic rate of proehloraz stored in normal environment was more rapid than that in cool temperature storage.With reference to the MRL（5 mg/kg）of GB2763-2005, it was suggested that the safety period was 7 d after soaking in 45% prochloraz diluted by 500-1000 times, soaked 1 time for lminute.