绿叶菜农药残留去除的清洗方法  

Optimization on pesticide residues removing methods of green leafy vegetables

作　　者：卫晓怡[1,2] 楼文高[3] 王胜桥[4] 白晨[1,2] 张艳艳[1,2] 陆文蔚[1,2] 刘天琪[1] 马秉杰 

机构地区：[1]上海商学院旅游与食品学院,上海200235 [2]上海商学院流通领域食品管理中心,上海2014001 [3]上海商学院计算机学院,上海200235 [4]上海商学院管理学院,上海200235

出　　处：《食品与发酵工业》2014年第10期90-96,共7页Food and Fermentation Industries

基　　金：上海市教委高校青年教师资助计划(sxy12006);上商启明星项目(QMX2012-11);上海高校工商管理重点学科建设项目资助(NH1-2-1-1410);上海商学院博士科研启动基金(173301-203);上海高校知识服务平台项目(ZF1226);央财资金建设项目(YC1105-D-4-1-3)

摘　　要：以毒死蜱及克百威复合农药污染的绿叶菜(生菜、菠菜)为研究对象,模拟其在流通环节中采用清水、NaHCO3碱性溶液清洗方法,检测不同清洗时间、温度、溶剂浓度等条件下农药残留去除情况,通过响应面方法确定其最佳的清洗方式。结果表明:NaHCO3碱性溶液清洗效果优于清水,在清洗时间28 min,温度42℃,质量分数1.8%NaHCO3的清洗条件下,绿叶菜混合农药残留去除率达73.88%。Lettuce （Lactuca sativa） , spinach （Spinacia oleracea） , and kinds of green leafy vegetables were ex- posed to pesicide chlorpyrifos and carbofuran to study the effects of commercial wash methods （water and NaHCO3 so- lution） on the removal of the residues. The response surface method was used to modify the best cleaning mode which involves washing temperature, time, and solution concentration. The results showed that, NaHC03 solution could sig- nificantly lower pesticide of the green leafy vegetables than water, and the best cleaning condition was washing at 42℃ for 28min with 18‰ mass fraction of NaHCO3 solution. The pesticide residue removal rate was up to 73.88%.

关 键 词：绿叶菜 流通环节 清洗 农药残留 响应面法 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]