不同加工方法对豇豆中4种农药残留的影响

Effects of Different Processing Methods on Four Kinds of Pesticide Residue in Cowpea

通过液相色谱串联质谱法检测,研究自来水冲洗处理及50℃水、2%食盐水、2%洗涤剂、2%食醋和2%NaHCO3浸泡处理对豇豆高频率检出农药啶虫脒、多菌灵、灭蝇胺和噻虫嗪的去除效果。结果表明,采用上述处理方式,啶虫脒的消解率为13.61%49.17%,多菌灵的消解率为18.45%51.52%,灭蝇胺的消解率为13.68%51.15%,噻虫嗪的消解率为15%52.65%。豇豆经处理后,4种农药都不同程度地被降解,可有效降低农药安全风险,以2%NaHCO3浸泡30 min效果最好,其对4种农药消解率达到49.17%52.65%。

The digestion effects of tap water rinsing, 50 ℃ water immersion, 2% salt water immersion, 2% detergent immersion, 2% vinegar immersion and 2% NaHCO_3 immersion on acetamiprid, carbendazim, cyromazine, thiamethoxam, which were high frequency detected in cowpea were analyzed through liquid chromatography tandem mass spectrometry detection. The results showed that, using those methods, the digestion rate was range from13.61% to 49.17% for acetamiprid, 18.45% to 51.52% for carbendazim, 13.68% to 51.15% for cyromazine, and15% to 52.65% for thiamethoxam. After treatment, four kinds of pesticides were degraded in different degrees,which could effectively reduce the pesticide safety risk, and digestion effect of 2% NaHCO_3 immersion was the best which the digestion rate was range from 49.17% to 52.65%.