炮制方法对人参农药残留的影响研究

Sudy of the influence of processing on pesticide residues of Ginseng

目的研究炮制方法对人参农药残留的影响。方法采用传统炮制工艺制备红参、生晒参、白干参和炸晒参,采购红参、生晒参、保鲜参和冻干参,以鲜参作为对照,建立气相色谱法对人参样品中有机氯农药残留进行检测。结果人参样品中检出五氯硝基苯、六氯苯和艾氏剂,其他农药未检出。9份样品均检出五氯硝基苯,5份样品检出六氯苯,2份样品检出艾氏剂,自制红参和采购红参中五氯硝基苯残留量分别为0.2874和0.2349mg/kg,明显低于鲜参中0.4462 mg/kg的残留量;结论采用适宜的蒸制工艺可降低人参中五氯硝基苯的残留量,规范人参加工炮制工艺可提升人参食用和药用的安全性。

Objective To study the influence of processing on pesticide residues of Ginseng. Methods Fresh ginsengs and four kinds of ginseng products were purchased from a Ginseng processing factory ourselves,and fresh ginsengs were processed by four traditional methods,the content of pesticide residues of all the products were determined. Results The content of pesticide residues of self-made red Ginseng and commercial red Ginseng was remarkably lower than fresh Ginseng. Conclusion Suitable steaming process can promote the degradation of the pesticide residues of Gensing.