不同预处理方法对水果果皮中有机磷农药残留的影响  

Effect of different pretreatment methods on the residue of organic phosphorus in fruit peel

作　　者：童一江[1] 

机构地区：[1]沈阳师范大学粮食学院,辽宁沈阳110034

出　　处：《食品工程》2015年第3期40-42,共3页Food Engineering

摘　　要：采用不同的预处理方法对水果果皮中的有机磷进行处理,将处理好的样品消化后,利用紫外分光光度法测出相应的有机磷农药残留量,并对测定结果进行比较。试验结果表明,使用立白果蔬清洗剂将水果浸泡10min的方法更适合于日常生活中对水果果皮的预处理。This paper is mainly through different pretreatment methods to deal with organophosphorus in fruit peel. After digesting the good sample, the corresponding organophosphorus pesticide residues were measured by using ultraviolet spectrophotometry, and the determination results were compared.The experimental results show that the method of using liby detergent soak the fruit 10 min is more suitable for pretreatment of fruit peel in everyday life.

关 键 词：预处理 农药残留 有机磷 钼蓝法 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]