模拟加工对豇豆中三唑磷及阿维菌素残留量的影响  

Effects of simulated family processing on triazophos and abamectin residues removal in cowpea

作　　者：张小玲[1] 韦燕[2] 谢艳丽[3] 方宗壮 范咏梅[2] 张宇[2] 章程辉[1] 

机构地区：[1]海南大学食品学院,海南海口570228 [2]海南大学环境与植物保护学院,海南海口570228 [3]海南大学分析测试中心,海南海口570228

出　　处：《广东农业科学》2015年第12期86-90,共5页Guangdong Agricultural Sciences

基　　金：海南省自然科学基金(214017)

摘　　要：采用田间喷药、模拟家庭加工,结合HPLC和GC检测方法探究炒、炖、凉拌处理方式对豇豆中三唑磷和阿维菌素两种常用农药残留量的去除效果.结果表明：经过加工处理后的豇豆中三唑磷的去除率为32.6％～70.0％,阿维菌素的去除率为39.0％～78.0％.其中煨炖的方式对两种农药的去除效果最好,三唑磷去除率为58.9％～70.0％,阿维菌素去除率为72.9％～78.0％.豇豆经家庭加工处理后,农药残留量接近消费者膳食中的农药暴露水平,这对于保障消费者的膳食安全具有实际指导意义.The removal rate of 2 pesticides, triazophos and abamectin, in cowpea in the family processing of stir-fly, stew and cold were studied through HPLC and GC techniques, using the field spraying and simulated family processing methods. The results showed that the removal rate of triazophos in cowpea was 32.6%-70.0%, and that of abamectin was 39.0%-78.0% after processing. Among the 3 methods, the effect of stew was the best with triazophos and abamectin removal rates of 58.9%-70.0% and 72.9%-78.0%, respectively. The results indicated that the residues were more close to the exposure level of pesticide in consumer diet after family processing, and it was guaranteed to the safe consumer diet with practical significance.

关 键 词：阿维菌素 三唑磷 豇豆 家庭加工 去除率 

分 类 号：S643.3[农业科学—蔬菜学] TS255.36[农业科学—园艺学]