不同清洗方式对瓜茄类蔬菜有机磷农药去除效果研究

Study on the Effect of Different Cleaning Methods on the Removal of Organ Phosphorus Pesticide in Melon and Eggplant Vegetables

选择5种不同的瓜茄类蔬菜,用不同的清洗方式进行清洗后,采用液相-质谱联用法检测样品中有机磷农药残留量。结果表明,对样品中敌敌畏、马拉硫磷、乙酰甲胺磷、氧乐果来说,最好的清洗方式是专用蔬果洗涤剂清洗,平均去除率分别为48.0%,87.3%,53.7%和51.8%,其次是温水浸泡;对辛硫磷而言,最好的清洗方式是温水浸泡清洗,平均去除率达71.1%,其次是专用蔬果清洗剂清洗。因此,有效去除瓜茄类蔬菜中的有机磷农药残留的清洗方式依次为:专用蔬果洗涤剂清洗>温水浸泡>淘米水清洗>洗洁精清洗>自来水冲洗。

Five different melon and eggplant vegetables selected, after cleaned by five different cleaning methods, the content of organ phosphorus pesticide residue in the samples were detected by liquid chromatography combined mass spectrometry. The result indicated that the best cleaning method was special fruits and vegetables detergent for dichlorvos, malathion, acephate and omethoate, of which the average removal rates were 48.0%, 87.3%, 53.7% and 51.8%, respectively, followed by warm water immersion. In the detection of phoxim, the best cleaning method was washing rice water cleaning, whose average removal rate was 71.1%, followed by special fruits and vegetables detergent cleaning. In summary, the order of cleaning methods to remove organ phosphorus pesticide residue was the special fruits and vegetables detergent cleaning〉warm water immersion〉washing rice water washing〉detergent washing〉running water washing.