超声清洗条件下小白菜对甲萘威的吸附特性  

The adsorption characteristics of Chinese cabbage on carbaryl under the ultrasonic cleaning

作　　者：陈雪[1] 程磊[1] 白鸽[1] 张杰[1] 曹雁平[1,2] 

机构地区：[1]北京食品营养与人类健康高精尖创新中心北京工商大学,北京100048 [2]食品添加剂与配料北京市高校工程研究中心,北京100048

出　　处：《食品工业科技》2017年第16期9-13,共5页Science and Technology of Food Industry

基　　金："十三五"国家重点研发计划项目课题(2016YFD0400802);北京市自然科学基金项目(6142003)

摘　　要：探讨超声清洗过程中蔬菜对清洗水中甲萘威的吸附特性。以小白菜为原料,研究超声频率、超声功率、超声时间、超声温度、清洗水中农药浓度对小白菜吸附甲萘威的影响。研究发现:随着频率减小、功率增大、时间延长、温度升高、甲萘威浓度增大,小白菜上甲萘威的吸附量增大。采用均匀实验优化清洗条件,利用偏最小二乘回归法分析均匀实验结果,得到最优条件为频率135 k Hz、功率0.25 W/cm2、时间5 min、甲萘威浓度5 mg/L,此条件下实测小白菜上甲萘威吸附量为0.68 mg/kg,与理论相对误差为5.59%。本文可为超声清洗小白菜的条件提供一定的理论依据。In this paper,the Chinese cabbage were used as the experimental materials to study the characteristics of carbaryl in washing water adsorbed to the vegetables under the ultrasonic technology,which involved different frequencies,powers,washing times,temperatures and the concentration of the cararyl.The results showed that the adsorption quantity of carbaryl on Chinese cabbage increased with the decrease of the frequencies,the rise of ultrasonic power,the length of cleaning time,the increase of water-bath temperature,the increase of concentration of carbaryl.The optimal ultrasound treatment conditions were determined by uniform design and least square regression analysis to be that frequency was 135 k Hz,power was 0.25 W/cm^2,time was5 min and concentration was 5 mg/L.The result of validation experiments showed an actual vaule of 0.68 mg/kg with a realitive error of 5.59% compared with theoretical value. This study provides a theoretical basis for the conditions of ultrasonic technology for washing Chinese cabbage.

关 键 词：超声 清洗 小白菜 甲萘威 

分 类 号：TS201.2[轻工技术与工程—食品科学]