PDF《五种加工方式对黄瓜中 10 种农药残留的去除效果》

? 研究论文 ? DOI: 10.

16801/j.issn.1008-7303.2019.0046 五种加工方式对黄瓜中

10 种农药残留的去除效果 向嘉, 柴勇, 褚能明, 康月琼, 孟霞, 张雪梅, 李典晏, 杨俊英* (重庆市农业科学院 农业质量标准与检测技术研究所/农业农村部农产品质量监督检验测试中心 (重庆),重庆 401329) 摘要:在实验室模拟沉积农药条件下,通过液相色谱-串联质谱 (LC-MS/MS) 和气相色谱-串联 质谱 (GC-MS/MS) 检测技术,研究了经水洗、水煮、炒制、去皮和腌制

5 种加工方式后,多菌 灵、吡虫啉、啶虫脒、乙霉威、霜霉威、丙溴磷、氯氰菊酯、三唑磷、敌敌畏和嘧霉胺

10 种 农药在黄瓜中的残留量变化情况.结果表明:在5种加工方式中,以去皮处理对农药的去除效 果最明显,其中丙溴磷和氯氰菊酯的加工因子 (PF) 均为 0.04,其他

4 种加工方式对农药去除效 果的强弱顺序为水煮>

炒制、水洗、腌制;

农药的 log Kow(辛醇水分配系数) 值跟农药的去除效 果直接相关,经水洗和水煮

2 种加工方式处理后,农药的 log Kow 值越小,越易被去除.另外,水洗、水煮和炒制处理,在0~10 min 内随处理时间延长农药残留量呈减小的趋势,10 种 农药的 PF 变化范围为:水洗时 PF 在1.00~0.62 之间,水煮时 PF 在0.86~0.37 之间,炒制时 PF 在1.13~0.52 之间. 关键词: 加工方式;

加工因子;

黄瓜;

农药残留;

去除效果;

食品安全 中图分类号:S481.8;

TQ450.263 文献标志码:A 文章编号:1008-7303(2019)03-0345-07 Removal efficiencies of ten pesticide residues from cucumber by five processing methods XIANG Jia, CHAI Yong, CHU Nengming, KANG Yueqiong, MENG Xia, ZHANG Xuemei, LI Dianyan, YANG Junying* (Institute of Quality Standards and Testing Technology for Agro-products, Chongqing Academy of Agricultural Sciences/Supervise &

Test Center for Agricultural Product Quality, Ministry of Agriculture and Rural Affairs(Chongqing), Chongqing 401329, China) Abstract: The removal efficiencies of ten pesticide residues (carbendazim, imidacloprid, acetamiprid, diethofencarb, propamocarb, profenofos, cypermethrin, triazophos, dichlorvos and pyrimethanil) from cucumber by five different processing methods (washing, boiling, stir-frying, peeling and salting) were investigated under laboratory simulation using LC-MS/MS and GC-MS/MS. The results showed that peeling was the most effective pesticide removal method among these processing methods. Especially, in the cases of profenofos and cypermethrin, the processing factors by peeling were both 0.04. The 农药学学报 2019, 21(3): 345-351 Chinese Journal of Pesticide Science http://nyxxb.alljournal.cn 收稿日期:2018-10-18;

录用日期:2019-02-25. 基金项目:重庆市科研院所绩效激励引导专项 (cstc2017jxjlX0006);

科技部食品安全数据采集和融合共享关键技术研究项目 (2017YFC1602001);

国家蔬菜产品质量安全风险评估专项 (GJFP201800202). 作者简介:向嘉,女,助理研究员,研究方向为农药残留分析及农产品质量安全,E-mail:xjia1212@126.com;

* 杨俊英,通信作者 (Author for correspondence),女,副研究员,研究方向为农药残留分析及农产品质量安全,E-mail:736988090@qq.com pesticide removal abilities of other investigated processing methods were in the following order: boiling >

stir-frying, washing, and salting. Meanwhile, it was found that the effects of processing methods were directly related to the log Kow of each pesticide. The smaller the log Kow of pesticides, the easier to remove them by washing and boiling. Moreover, we also investigated the time effect of pesticide residue removal with washing, boiling and stir-frying within