泡菜发酵过程中农药残留的变化规律研究

The Dynamic Variation of Pesticide Residues in Edible Agricultural Products by Pickle Fermentation

初步分析泡菜发酵过程中多种农药残留的变化规律,为研究泡菜食品的安全性提供一定的数据基础。参照国标,结合实际实验设备建立13种农药残留检测方法,选取四川泡菜常用原材料之一的大白菜作为研究对象,跟踪检测大白菜发酵过程中的农药残留含量,并同时测定泡菜水总酸、总盐含量。除乐果和乙酰甲胺磷未检出外,发酵前期,有机氯和菊酯类农药残留水平没有明显变化,有机磷类农药残留水平略有下降趋势;发酵15d,所有农药残留量均低于方法检出限。对于此次研究检出的11种农药残留,在保证泡菜原材料农药残留水平符合标准的前提下,发酵工艺对泡菜食品安全性不会产生不良影响。

To detect the pesticide residues during pickle fermentation,and study the safety of pickled food.Based on the national standard and laboratory equipment,the GC testing methods for 13 pesticides were established.The raw cabbage one of the commonly raw materials used in Sichuan was selected,and the pesticide residues of the raw cabbage when fermented were determined and total acid salt while tracking the total salt content every day.In addition to dimethoate and acephate not detected,pre-fermentation,organochlorine and pyrethroid pesticide residue levels did not change significantly,organophosphate residue levels declined slightly;fermented for 15 days,all pesticide residues were below the detection limit.For the 11 kinds of pesticide residues in this study,and in the level of pesticide residues in raw materials to ensure pickle according to the criteria of the fermentation process does not adversely affect on the security of pickled food.