烹食过程对蔬菜中五种农药残留的动态影响

Effects of Washing and Cooking on Five Pesticides Residues in Vegetables

利用色谱分析法研究白菜和菜豆中克百威、甲胺磷、氧乐果、PP-DDT和氰戊菊酯等5种农药在洗涤和烹饪处理后残留量的动态变化情况,为农药残留风险分析与限量标准制订提供参考。结果表明,洗涤处理后农药残留去除率在8.0%—77.7%之间,清水洗涤效果最差;不同烹饪方式的去除效果差距明显,炸制处理最高达94.1%,而蒸制处理仅为48.3%;白菜样品的洗涤处理效果好于菜豆,烹饪处理效果则相反;克百威、甲胺磷和氰戊菊酯的洗涤处理效果较好,而氧乐果的煮制处理去除率最高,PP-DDT在其它烹饪方式处理后去除率较高。

By chromatography,the dynamic changes of pesticide residues in Chinese cabbage and French bean subjected to washing and cooking,were investigated to provide reference for pesticide residues risk analysis and residue limits formulation,including carbofuran,methamidophos,omethoate,PP-DDT and fenvalerate.The results showed that after washing,the removal rate was between 8.0％ and 77.7％,the efficiency of water was the worst,the loss of pesticide residues had obvious difference between cooking methods,the highest rate of frying and steaming were 94.1％ and 48.3％ respectively,the washing effect of Chinese cabbage was better than French bean,the cooking effect was the opposite,the washing effect of carbofuran,methamidophos,and fenvalerate was higher,omethoate had the highest removal rate of boiling,the rate of PP-DDT was high in the other cooking treatments.