清洗方法对果蔬农药残留去除效果的影响

The Influence of Cleaning Methods on Pesticide Residue Removal Effect of Fruits and Vegetables

为有效去除蔬菜水果中农药残留以提高食用安全性,比较用清水、淘米水、洗洁剂浸泡和臭氧机对青菜、米苋、蕹菜、芹菜、黄瓜、辣椒和茄子中常用农药百菌清、腐霉利和氯氟氰菊酯残留的去除效果。结果表明:同种蔬菜相同清洗方式,3种农药残留去除率依次为:百菌清>腐霉利>氯氟氰菊酯[青菜清水浸泡10 min后,百菌清、腐霉利、氯氟氰菊酯去除率分别为(90.34±3.63)%、(76.34±1.76)%、(22.73±5.26)%];不同种类蔬菜同种农药残留的去除效果由高到低为:叶菜类>果菜类[青菜和黄瓜清水浸泡10 min后,百菌清去除率分别为(90.34±3.63)%,(56.59±2.77)%];不同清洗方式对农药残留的去除效果,采用淘米水浸泡5 min^10 min,去除农药残留效果最好。此外,对于带皮果蔬黄瓜,通过去皮,百菌清去除率为100%,腐霉利去除率为77.5%。结论:农药残留的去除效果与清洗方式、农药和果蔬种类有关。

To explore the influence of cleaning methods on pesticide residue removal effect of vegetables and fruits and improve the safe quality of foods, the pesticide residues removal efficiency of water, rice-rinsing wa- ter, detergent and ozone machine on （chlorothalonil, procymidone, cyhalothrin） in green vegetables, rice amaranth, spinach, celery, cucumber, pepper and eggplant were analyzed. Our results showed that the removal efficiency of the same cleaning methods on the pesticides residues were chlorothalonil 〉 procymidone 〉 cy-halothrin [The removal rate were （90.34±3.63） %, （76.34±1.76） %, （22.73±5.26） %, respectively after the vegetables were soaked in water for 10 min]; the removal rates of pesticides residues on different vegetables were leafy vegetables 〉 fruit vegetables [The removal rates ofchlorothalonil were （90.34±3.63） % and （5659±2.77） %, respectively ） after the green vegetables and cucumber were soaked in water for 10 mini ; for the different cleaning methods, five to ten minutes soaking in rice-rinsing water was the best ways to remove pesticide ; additional- ly, for the vegetables with peel e.g. cucumber, the removal rate of chlorothalonil and procymidone were 100 % and 77.5 %, respectively, after the peel was removed. Conclusion： the removal rate of pesticide residues is closely related to the cleaning methods, categories of pesticides and vegetables.