水煮工艺对芸豆中毒死蜱残留量的影响

Effect of Boiling Process on Residual of Chlorpyrifos in Kidney Bean

研究水煮工艺下对芸豆中毒死蜱残留的影响,以芸豆为原材料,对其进行清水浸泡、洗涤剂浸泡、淘洗、水煮处理,通过高效液相色谱法对其进行残留量的分析。运用单因素试验筛选出残留量最小的加工方式,用正交试验筛选出最佳的加工工艺。结果表明,毒死蜱清除率最好的处理方式为水煮,其次是清水浸泡。得出的最佳加工工艺为淘洗处理次数4次,清水浸泡处理时间2 h,水煮处理时间20 min,此时的清除率为89.95%,此加工工艺有效提升了芸豆中毒死蜱的清除率。

In order to study the effect of Boiling processing methods on chlorpyrifos residues in the kidney bean,different processing methods,water immersion,detergent immersion,washing washing and boiling were treated to clarify the changes of pesticides in kidney bean.Using the method of HPLC to determine chlorpyrifos residues in the kidney bean,single factor was used to screen out the processing method with the least residual amount,and orthogonal test was used to screen out the best processing technology.The results showed that the best treatment for chlorpyrifos clearance rate was water boiling,followed by water soaking.The optimal processing technology was washing for 4 times,soaking in water for 2 h and boiling for 20 min,and the removal rate was 89.95%.This processing technology effectively improved the removal rate of Chlorpyrifos poisoning on kidney beans.