关键词: 农药残留, 农药残留, 急性膳食风险评估, 急性膳食摄入量, 确定性方法

Abstract: Biochemistry and physiology of Vallisneriasp inulosa root was investigated when the temperature of the water was between eight and ten centigrade, and this will be useful for the storage and production of Vallisneriasp inulosa root. The results showed that as the time of storage goes on，the contents of water and amylum were decreased gradually, the content of reducing sugar and the degree of enzymatic browning were both increased gradually, respiratory intensity、Peroxidase activity and phenols content were showed increased and then decreased；soluble protein content、Polyphenol oxidase activity and Catalase activity were showed decreased and then increased.