5种有机磷农药在10种蔬菜水煮过程中的消解研究  

Depletion of Organophosphorus Pesticide Residues in Vegetables during Boiling Process

作　　者：黄彧[1] 潘康标[1] 沈娟[1] 田子华[1] 赖珏琼[2] 王灿楠[2] 

机构地区：[1]江苏省农产品质量监督检验测试中心,江苏南京210036 [2]东南大学医学院,江苏南京210009

出　　处：《食品科学》2010年第3期142-144,共3页Food Science

摘　　要：采用气相色谱法检测乙酰甲胺磷、乐果、三唑磷、杀螟硫磷和毒死蜱5种有机磷农药在黄瓜、茄子、圆青椒、大白菜、青菜、胡萝卜、包菜、芹菜、花菜和四季豆水煮过程中的残留情况。结果表明,水煮加工对5种有机磷的残留量因不同蔬菜品种影响各有差异,乙酰甲胺磷的消解率71.1%～100%之间,乐果的消解率在16.2%～45.6%之间,三唑磷的消解率在40.1%～85.5%之间,杀螟硫磷的消解率在25.8%～61.5%之间,毒死蜱的消解率在12.8%～26.6%之间。Depletion of pesticide residues during boiling process is the important data for risk assessment.However,the related investigations have not been yet reported in China.The effect of boiling process on the residual level of acephate,dimethoate,triazophos,fenitrothion and chlorpyrifos in samples of cucumber,eggplant,round green pepper,Chinese cabbage,green vegetable,carrot,cabbage,celery,cauliflower and beans were determined by gas chromatography.Results showed that during boiling process different residual amounts of organophosphorus pesticides were observed in different species of vegetables.The depletion rate was ranged from 71.1% to 100% for acephate,16.2% to 45.6% for dimethoate,40.1% to 85.5% for triazophos,25.8% to 61.5% for fenitrothion and 12.8% to 26.6% for chlopyrifos.

关 键 词：农药残留 水煮过程 蔬菜 消解率 

分 类 号：TS207.53[轻工技术与工程—食品科学]