豇豆中残留氟苯虫酰胺的清洗效率评价

Evaluation of different household cleaning methods for reducing flubendiamide residues in cowpeas

以豇豆中残留氟苯虫酰胺为检测对象,根据清洗习惯,选择6种不同清洗方式(清水冲洗及清水、食用醋溶液、食用盐溶液、食用碱溶液和果蔬清洗剂溶液浸泡再冲洗)清洗豇豆,评价豇豆中残留氟苯虫酰胺的清洗效率。结果表明:经食用醋溶液和食用碱溶液浸泡再冲洗对豇豆中残留氟苯虫酰胺的去除效果最好,去除率分别为23.17%~79.90%和27.45%~81.78%,其中0.1%食用醋溶液浸泡60min冲洗2min和10%食用碱溶液浸泡60min冲洗2min的去除率分别为79.90%和81.78%。清水、食用盐溶液和果蔬清洗剂溶液浸泡再冲洗可去除豇豆中部分残留的氟苯虫酰胺,去除率分别为20.38%~47.19%、14.51%~61.09%和11.07%~67.06%。清水冲洗对豇豆中残留氟苯虫酰胺的去除效果最差,去除率仅为21.32%。该研究对选择科学合理的清洗方式去除农产品中的残留农药具有一定的指导意义。

In this study,pesticide residues flubendiamide in the cowpea fruits were cleaned with different techniques following vegetable cleaning habits,namely cleaning including rinsing with running water,cleaning after soaking in water,edible vinegar solution,edible salt solution,edible sodium bicarbonate solution or fruit and vegetable cleaning solution.Results indicated that both soaking the cowpea fruits in the edible vinegar solution or edible sodium bicarbonate solution followed by rinsing with running tap water could effectively remove the flubendiamide residues on the cowpea fruits and removal rates were 23.17%-79.90%,27.45%-81.78%,respectively.The removal efficiencies were the best and removal rates were 79.90% and 81.78% when the cowpea fruits were soaked in the 0.1% edible vinegar solution or0.1% edible sodium bicarbonate solution for 60 min and then cleaning using running tap water for 2 min,respectively.The removal efficiencies were the better and removal rates were 20.38%-47.19%,14.51%-61.09% and 11.07%-67.06% when the samples were soaked in the water,edible salt solution and fruit and vegetable cleaning solution,respectively.Removal rates was 21.32% when the samples were cleaned using running tap water and their removal efficiency being the worst.The research has some directive significances for selecting scientific and reasonable ways to remove pesticide residues in agricultural products.