食品添加剂对叶菜类蔬菜上海青中毒死蜱的去除效果  

The Remove of Chlorpyrifos Residues from Leaf Vegetables Brassica campestris by Three Food Additives

作　　者：陈峰[1] 胡进锋[1] 王俊[1] 吴玮[1] 王长方[1] 

机构地区：[1]福建省农业科学院植物保护研究所,福建福州350013

出　　处：《热带作物学报》2015年第1期158-162,共5页Chinese Journal of Tropical Crops

基　　金：福建省科技计划项目(No.2012I1012);财政专项"福建省农业科学院科技创新团队建设基金"(No.STIF~Y07);福建省发改委农业五新项目(编号:闽发改[2012]931号)

摘　　要：以叶菜类蔬菜上海青为试材,应用气相色谱法(GC)测定β-环糊精、碳酸氢钠和活性碳等3种食品添加剂对上海青中毒死蜱残留的去除效果。结果表明:食品添加剂种类、处理时间、处理浓度和毒死蜱浓度对毒死蜱的去除效果均存在极显著影响,同时添加剂种类与处理时间、添加剂种类、处理浓度及添加剂种类与毒死蜱浓度也存在极显著互作效应;在处理浓度为0.5 g/L,处理时间为30 min时,β-环糊精、碳酸氢钠和活性碳等3种食品添加剂均对毒死蜱的去除效果最好;毒死蜱残留量为7.90 mg/kg时,β-环糊精的去除效果最好,达68.47%;在毒死蜱残留量为17.72、35.37 mg/kg时,活性碳的去除效果均最好,分别达78.87%和69.55%。Three additives, β-cyclodextrin, activated carbon, sodium bicarbonate, were used to remove chlorpyrifos residues detected by gas chramatograghy（GC）on Brassica carnpestris L.ssp.Chinensis（L.）Makino. The removal rates were greatly affected by food additives category and concentrations, treatment time and ehlorpyrifos concentrations. The effect of the interaction among food additives category and concentrations, treatment time and chlorpyrifos concentrations was significant. The best removal rate of the three food additives was achieved when the concentration was 0.5 g/L and the treatment was 30 min. When the concentration of chlorpyrifos was 7.90 mg/kg, the effect for β-cyclodextrin was better than the other additives and the removal rate reached 68.47%. When the concentration of chlorpyrifos was 17.72 mg/kg and 35.37 mg/kg, the effect for activated carbon was better than the other additives and the removal rate reached 78.87% and 69.55%, respectively.

关 键 词：食品添加剂 叶菜类蔬菜 上海青 毒死蜱 农药残留 去除效果 

分 类 号：S436.36[农业科学—农业昆虫与害虫防治]