摘要
为确定不同处理方法对常见蔬菜中农药残留的去除效果,采用气相色谱法对经过去皮、贮藏、腌制的蔬菜进行了农药残留量分析。结果表明:去皮处理去皮对马拉硫磷和氧化乐果两种残留农药的去除效果优于对甲胺磷的去除效果,相应的去除率分别达到84.0%,88.6%,52.4%;贮藏处理条件下由于农药的挥发性会降低农药残留,但是要注意贮藏的时间和温度;在腌制处理过程中,随着食盐质量浓度的增加,青辣椒中农药残留的变化率分别为4.64%,-7.50%,-6.60%。其中正数表示农药残留增加量,负数表示农药残留减少量。
The experimental study of different processing methods of pesticide residues in vegetables removal was carried out in this article. The gas chromatography(GC) was used to analyze the pesticide residues in different treatment methods include peeling,storage and pickled. The results showed that peeling method could remove the absorption of pesticides of malathionand folimat significantly better than methamidophos,the residues removal rate was 84.0%,88.6% and 52.4% respectively; Under storage conditions due to the volatile pesticides will reduce pesticide residues,but be aware that storage time and temperature; Under pickled some cases it will lead to increased pesticide residues.
出处
《河北科技师范学院学报》
CAS
2015年第1期29-33,共5页
Journal of Hebei Normal University of Science & Technology
基金
河北省百名优秀创新人才支持计划项目(项目编号:BRⅡ-115)
秦皇岛市食品工程技术研究中心项目(项目编号:2011-60)
河北科技师范学院科研创新团队项目(项目编号:2012-07)
关键词
蔬菜
处理方法
农药残留
去除率
vegetables
treatment methods
pesticide
residues removal rate