白菜中吡虫啉、啶虫脒残留去除方法研究.pdf

2017年4月
食品研究与开发
第38卷第8期
Food Research And Development
标准与检测
38-一
DOI:10.3969/isSn.1005-6521.2017.08.032
白菜中叱虫啉、啶虫脒残留去除方法研究
王洪艳,梁辉,唐智光,李明珠,张玥瑶
(青岛工学院食品工程学院,山东青岛266300)
摘要:模拟莱农用药情况,将白莱浸泡在呲虫啉和啶虫脒水溶液中制备载药白莱样品,用各种清洗方法清洗载药莱
样,用高效液相色谱检測,计算吡虫啉、啶虫脒残留去除率,同时测定维生素C的损失情况。结果表明:不同温度清水漫
泡能够去除一部分呲虫嚇和啶虫脒残留,但是去除率与水温变化不呈正相关性。在浸泡的基础上,辅以搅动、臭氧、添加
洗洁精都能够提高白菜中吡虫啉和啶虫脒的去除率,洗洁精清洗去除率最高,但是考虑到残留问题以及维生素C的损
失情况,不建议用洗洁精清洗。超声清洗对白莱中吡虫嚇和啶虫脒的去除率以及维生素C损失率与超声时间不具有正
相关性
关键词:白菜;呲虫啉;啶虫脒;去除
Study on Removal Method of Imidacloprid, Acetamiprid Residue in Cabbage
WANG Hong-yan, LANG Hui, TANG Zhi-guang, LI Ming-zhu, ZHANG Yue-yao
(Food Engineering College of Qingdao University of Technology, Qingdao 266300, Shandong, China
Abstract: To preparing drug loaded samples, the cabbage was soaked in imidacloprid and acetamiprid aqueous
solution, simulated armers use pesticide scenarios, with all kinds of cleaning methods for loading samples
measured by HPLC, calculation of imidacloprid and acetamiprid residue removal rate, loss of simultaneous de
termination of vitamin C. The results showed that different temperature water immersion can remove part of imi
dacloprid and acetamiprid residues, but the removal rate and water temperature changes was no positive corre
lation between. On the basis of soaking, supplemented by churning, ozone, add detergent can improve the cab
bage in imidacloprid and acetamiprid removal rate, detergent removal rate was the highest, but taking into ac-
count the residue in food and vitamin C losses was not recommended use detergent to wash. Ultrasonic cleanin
on cabbage in imidacloprid and acetamiprid removal rate and vitamin C loss ratio and ultrasonic time does not
have a positive correlation
Key words: cabbage; imidacloprid; acetamiprid; remove
吡虫啉和啶虫脒都属于新烟碱类杀虫剂,该类药采用水或洗涤剂进行洗涤。 Cengiz等采用水洗、去皮
物具有杀虫普广、用量低、內吸传导性好、作用机制新以及冷冻除黄瓜中的敌敌畏和嗪僯残留,结果表明这
颖和环境相容性高等特点,被广泛用于水果蔬菜种植些方法能有效地降低残留水平。Rawn等采用洗涤和
过程中。近年来的农药残留监测结果发现,吡虫啉和去皮的方法去除苹果中的克菌丹残留,去除率达到
啶虫脒检出频率较高、检出量较多,严重影响农产品98%。 Duhan等研究了秋葵果实中喹螨瞇残留的去除
的食用安全性。加强农产品质量监控,有效降低农药方法。他们采用水洗、沸水浸泡以及沸水浸泡后水洗
残留量,不仅要加强生产过程管理,同时还要加强农等方法减少喹螨醚残留。结果显示,沸水浸泡加水洗
品产后加工处理研究,以采用有效的技术手段降低的效果最好,去除率达到60%~61%国内亦有采用水
农约残留量叫。日常生活中果蔬农药残留的去除主要或洗涤剂去除蔬菜中农药残留的报道』由于农药种
基余项目:青岛学院葷事长基金项目(2015KY004)
类,农作物种类的差异都会影响衣药的去除效果,关
作者简介:王洪施(1970-)、女(汉),讲师,土研究生,研究方向:于吡虫咻和啶虫脒在白菜中的去除方法鲜见报道。本
食品安全炇檢测技术
研究选择有代表性,易出现农药残留超标问题的白菜
万方数据