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中国农学通报

中国农学通报 ›› 2016, Vol. 32 ›› Issue (26): 80-86.doi: 10.11924/j.issn.1000-6850.casb16060022

所属专题： 植物保护； 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

叶类蔬菜中氨基甲酸酯类农药残留的超声波清洗条件优化

何天宇1,程 璨1,赵 迪2   

  1. (1中国农业大学食品科学与营养工程学院,北京 100083；2上海天祥质量技术服务有限公司,北京 100027）
  • 收稿日期:2016-06-05 修回日期:2016-08-31 接受日期:2016-07-25 出版日期:2016-09-21 发布日期:2016-09-21
  • 通讯作者: 赵 迪
  • 基金资助:
    无基金

Removing Carbamates Pesticide Residues from Leafy Vegetables with Ultrasonic Washer

He Tianyu1, Cheng Can1, Zhao Di2   

  1. (1College of Food Science and Nutrition Engineering, China Agricultural University, Beijing 100083;2Shanghai Intertek Testing Services Ltd., Beijing 100027)
  • Received:2016-06-05 Revised:2016-08-31 Accepted:2016-07-25 Online:2016-09-21 Published:2016-09-21

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摘要： 研究旨在通过优化超声波清洗条件降低叶类蔬菜中氨基甲酸酯类农药的残留量，研究高效、安全的农药去除方法，以期为叶类蔬菜的采后超声波清洗产业化发展提供技术支持。通过比较超声波处理与清水漂洗处理在农药去除率中的差异性，并且从超声波功率、清洗时间和清洗温度等方面探究超声波处理对果蔬中氨基甲酸酯类农药残留的清除效果，然后通过正交试验得出超声波清洗条件的最佳组合，最后结合超声波清洗对叶类蔬菜中营养成分的影响，从而得出叶类蔬菜中氨基甲酸酯类农药残留的超声波清洗最佳条件。实验结果显示：当超声波功率为100 W，清洗时间为5 min，清洗温度为19℃时，得到菠菜的最佳清洗效果，农药去除率可以达到92.7%；当超声波功率70 W，清洗时间5 min，清洗温度19℃时，得到小白菜的最佳清洗效果，农药去除率达到92.1%。而且菠菜、小白菜经超声波清洗的去除效果要显著优于清水浸泡去除效果。根据不同清洗条件下抗坏血酸保留率的比较分析，得出：在使用超声波清洗叶类蔬菜时，超声波功率不应超过100 W，清洗时间控制在5 min内，清洗温度不超过25℃，这样既能够有效地去除叶类蔬菜中的农药残留，同时对营养成分也具有较高的保留率。

关键词: 干旱地区、农田土壤、温室气体、通量、保护性耕作, 干旱地区、农田土壤、温室气体、通量、保护性耕作

Abstract: This study aims to reduce the amount of carbamates pesticide residues in leafy vegetables, and find an efficient and safe pesticide removal method so as to provide technical support for the industrialization development of ultrasonic cleaning of leafy vegetables after harvest. Different ultrasonic powers, cleaning time and cleaning temperatures were set to study the carbamates pesticide residues removal effect in leafy vegetables with ultrasonic washer treatment, and the treatment using only water without ultrasonic cleaner was set as the control group. Orthogonal experiment was designed to get the optimal ultrasonic cleaning conditions. In addition, the study explored the effect on nutrients in the leafy vegetables with ultrasonic cleaning method. The orthogonal experimental results showed that when the cleaning powers was 100 W, cleaning time was 5 min, and cleaning temperature was 19℃, cleaning effect was the best on spinach and pesticide removal rate could reach 92.7%. When the ultrasonic power was 70 W, cleaning time was 5 min and cleaning temperature was 19℃, cleaning effect was the best on pakchoi and pesticide removal rate could reach 92.1%. What’s more, the pesticide removal effect of ultrasonic cleaning was better than that of the control. Based on the retention rate of ascorbic acid under different ultrasonic cleaning conditions, the ultrasonic power should not exceed 100 W, the cleaning time should be controlled in 5 min and the cleaning temperature should not exceed 25℃ so as to effectively remove pesticide residues and maximize the retention of nutrients in leafy vegetables.

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