超声波处理降解苹果汁中的农药毒死蜱

Decrease of chlorpyrifos in apple juice by ultrasonic treatment

【目的】为降低苹果汁中农药毒死蜱的残余量.【方法】采用超声波处理促进其降解,通过单因素试验考察了苹果汁中毒死蜱的初始浓度、超声处理时间、超声处理温度对苹果汁中毒死蜱降解率的影响,并在此基础上采用响应面法对降解工艺进行优化.【结果】回归模型能较好的反应各因素水平与响应值之间的关系,同时最佳降解工艺参数为超声温度65℃,处理时间85min,苹果汁中毒死蜱初始浓度为163μg/L,在此条件下苹果汁中毒死蜱降解率可达85.796 7%.【结论】该研究可以为果汁中农药毒死蜱残留的降解提供参考.

【Objective】In order to reduce residue of chlorpyrifos in apple juice,the ultrasonic was used to promote the decrease of chlorpyrifos.【Method】Single factor test was designed to analyze the original concentration of chlorpyrifos,processing time and temperature with ultrasonic on the chlorpyrifos decrease rate in apple juice and optimizing further decrease process technology with response surface method.【Result】The regression model could reflect the relationship between each factor and level and response value.The optimal condition was as follows：ultrasonic temperature 65 ℃,processing time 85 minutes and original concentration of chlorpyrifos in the apple juice 163μg/L.The decrease rate of chlorpyrifos reached to87.796 7%under the optimized condition.【Conclusion】The study provides reference for decrease of chlorpyrifos in juice.