韭菜中毒死蜱残留去除技术研究

Removal of Chlorpyrifos Residues in Chinese Chive

通过家庭常用清洗方法对韭菜中超标率较高的毒死蜱进行清洗处理,比较得出最佳的清洗方法。分别通过不同条件(温度、时间、次数)清水洗涤、不同质量分数的柠檬酸、食醋溶液、碳酸钠、碳酸氢钠、食盐、洗洁精溶液对韭菜进行清洗,毒死蜱的去除率从高到低如下:清水洗涤二次去除率为49.92%,清洗效果最好,其次分别为3‰立白洗洁精(去除率为40.57%)、3‰雕牌洗洁精(去除率为39.96%)、1‰食醋溶液(去除率为36.79%)、3‰碳酸氢钠溶液(去除率为35.35%)、浸泡10min去除率为34.91%、浸泡温度40℃去除率为33.24%、1‰食盐溶液(去除率为31.24%)、1‰碳酸钠溶液与1‰柠檬酸溶液(去除率为26.46%)最低。分别选取食醋溶液、碳酸钠溶液、食盐溶液三个因素进行3水平的L9(33)正交试验,以韭菜中毒死蜱去除率为主要评价指标,并以韭菜特征香气和VC含量作为辅助评判指标。结果表明:用40℃清水浸泡两次,每次10min后,分别用1‰食醋、3‰碳酸钠、1‰食盐依次清洗为最佳清洗方案,去除率高达80%以上,农残平均为0.0076mg/kg,毒死蜱在韭菜中的残留量能够符合韩国和日本的0.01mg/kg要求,更能达到我国残留限量值0.1mg/kg要求;VC和特征香气有一定损失但不太严重。

Commonly used household cleaning methods to clean chlorpyrifos in Chinese chive were compared.The effects of cleaning methods with different cleaning media on chlorpyrifos in Chinese chive were explored.The studies on removal efficiency of chlorpyrifos in Chinese chive with different cleaning conditions such as various temperatures,time,concentrations of citric acid,vinegar,sodium carbonate,sodium bicarbonate,salt,cleanser essence and different ultrasonic conditions were carried out.The results demonstrated that the best methods with removal rate of 49.92% was cleaning twice using water,which was followed by 40.57% using 3‰ Liby detergent,39.96% using 3‰ Diao Brand detergent,36.79% using 1‰ vinegar solution,35.35% using 3‰ sodium bicarbonate solution,34.91% using 40 ℃ water,33.24% using water at room temperature for 10 min,31.24% using 1‰ salt solution,26.46% using 1‰ sodium carbonate and 1‰ citric acid solution.The optimal combination was 1‰ vinegar solution,3‰ sodium carbonate solution and 1‰ salt solution,which could remove more than 80% of the chlorpyrifos in Chinese chive,and result in chlorpyrifos residues less than 0.01 mg/kg and the least loss of vitamin C and aroma.The cleaning procedure involved cleaning Chinese chive at 40 ℃ water for 10 min twice,and then soaking Chinese chive in 1‰ vinegar solution,3‰ sodium carbonate solution,and 1‰ salt solution for 10 min,respectively.