双孢菇加工工艺中多菌灵等3种农药残留的控制

Control of Three Pesticide Residues during Agaricus bisporus Processing

采用液相色谱-串联质谱法检测4种双孢菇加工工艺产品中的多菌灵、乙霉威和咪鲜胺3种农药残留,并分析降低3种农药残留的关键工艺步骤和参数。结果表明,对多菌灵等3种农药的去除率从大到小依次为罐头、盐渍、速冻和冷冻干燥工艺,其相对残留率范围为3.4%~11.7%、11.5%~22.3%、61.5%~86.1%和150.4%~152.3%。罐头工艺中,清洗和加热是降低3种农药残留的关键步骤,用Na2CO3溶液浸泡清洗25 min具有最佳降低效果,多菌灵去除率可达37.2%;延长预煮时间能够提高3种农药的实际去除率,14 min预煮使多菌灵、乙霉威和咪鲜胺的去除率分别达到22.0%、15.9%和17.1%。

Liquid chromatography-tandem mass spectrometry(LC-MS/MS)was used to determine three pesticide residues including carbendazim,diethofencarb and prochloraz in four different processed products of Agaricus bisporus.Meanwhile,the key process and parameters for reducing pesticide residues were analyzed.The results showed that the percentage removal of three pesticide residues by different processing methods were in the following decreasing order:canning>salting>quick freezing>freeze drying,and the residual levels of pesticides in these processed products were in the ranges of3.4%-11.7%,11.5%-22.3%,61.5%-86.1%and150.4%-152.3%respectively.Washing and heating were the key steps for reducing3pesticide residues in canned products.Soaking in Na2CO3solution for25minutes was the most effective among these processing treatments,resulting in37.2%removal of carbendazim.The percentage removal of three pesticides were increased by increasing precooking time,which were22.0%,15.9%,and17.1%,respectively after precooking for14minutes.