桃脆片加工过程中3种农药残留动态

Dynamics of three pesticide residues during the processing of peach crisps

采用田间喷药和室内模拟加工方式,研究变温压差膨化法和真空冷冻干燥法加工桃脆片过程中,毒死蜱、多菌灵和吡虫啉的残留动态,为桃脆片膳食暴露风险评估以及加工过程中农药残留消减提供科学指导。结果表明:去皮是去除桃果实中毒死蜱残留的关键步骤,去除率高达84.7%;清洗和去皮是去除桃果实中多菌灵残留的关键步骤,去除率分别为48.8%和44.0%;清洗、去皮和热烫对桃果实中残留的吡虫啉有较好的去除作用,去除率分别为21.0%、29.5%和32.5%。变温压差膨化处理的桃脆片中毒死蜱、多菌灵和吡虫啉的加工因子分别为0.12、0.06和0.92,真空冷冻干燥处理的桃脆片中3种农药的加工因子分别为0.06、0.14和2.26,真空冷冻干燥法造成桃脆片中吡虫啉残留富集。膳食暴露风险评估结果表明,变温压差膨化法和真空冷冻干燥法加工的桃脆片中毒死蜱、多菌灵和吡虫啉的膳食暴露风险均处于可接受水平。

Field spraying and indoor simulation processing methods were used to study the residual dynamics of chlorpyrifos,carbendazim and imidacloprid during the processing of peach crisps by explosion puffing drying method and vacuum freeze drying method.The aim of this research was to provide scientific guidance for the risk assessment of dietary exposure in peach crisps and pesticide residue reduction during peach crisps processing.The results showed that peeling was the key step to remove chlorpyrifos residues in peach fruits,with a removal rate of 84.7%.Washing and peeling were the key steps to remove carbendazim residues in peach fruits,with removal rates of 48.8%and 44.0%,respectively.Washing,peeling and blanching all had good removal effects on imidacloprid residues in peach fruits,and the removal rates were 21.0%,29.5%and 32.5%,respectively.By explosion puffing drying method,the processing factors of chlorpyrifos,carbendazim and imidacloprid in peach crisps were 0.12,0.06 and 0.92,respectively.By vacuum freeze drying method,the processing factors of three pesticides in peach crisps were 0.06,0.14 and 2.26,respectively,which indicated that the vacuum freeze drying method caused imidacloprid residue enrichment in peach crisps.Evaluation results of dietary exposure risks showed that,under the explosion puffing drying method and vacuum freeze drying method,the dietary exposure risks of chlorpyrifos,carbendazim and imidacloprid in the peach crisps were all acceptable.