氯苯胺灵对马铃薯贮藏期间营养品质的影响及残留动态研究

Effects of CIPC on the Nutritional Quality of Potato Tubers during Storage and Residual Dynamic Study

以山东潍坊采集的菜用马铃薯为试验材料,分别采用质量浓度为0.6、1.0g/kg氯苯胺灵粉剂(CIPC)进行喷洒处理,对照组不做任何处理,然后置于4℃下贮藏150d,每30d检测一次马铃薯的发芽率、腐烂率、还原糖、淀粉、干物质、蛋白质、VC、绿原酸含量等营养品质指标,以研究CIPC对马铃薯贮藏期间营养品质影响及其残留动态。结果表明,4℃贮藏条件下,CIPC处理能降低马铃薯贮藏过程中发芽率和腐烂率,有利于马铃薯外观保持;0.6g/kgCIPC喷洒处理能抑制马铃薯还原糖含量的升高;两个浓度的CIPC处理均能延缓马铃薯贮藏过程中VC含量的降低,同时使蛋白质含量升高;在马铃薯贮藏期间氯苯胺灵残留远低于国家残留限量标准(30mg/kg),CICP残留风险不高。

In this study, vegetable potato tubers from Weifang, Shandong Province were taken as the test material,and sprayed with 0.6 and 1.0 g/kg of chlorpropham(CIPC) respectively, and with no treatment group as control, and then storaged at 4 ℃ for 150 days. The nutritional quality indexes including tubers sprout rate, decay rate, reducing sugar, starch, dry matter, protein, VC and chlorogenic acid content were detected every 30 days in order to evaluate the effects of CIPC on the nutritional quality of potato tubers and its residual dynamics during storage. The results indicated that CIPC could reduce tubers sprout rate and decay rate at 4 ℃, and help to maintain the appearance of potato tubers. 0.6 g/kg of CIPC treatment could significantly inhibit the increase of reducing sugar content. Both CIPC(0.6 and 1.0 g/kg) treatments could delay the reduction of VC content, and at the same time raise protein content during storage. The residue concentrations of CIPC was much lower than the national residue limits(30 mg/kg)during storage and the risk of CIPC residue was not high.