加工过程对柑橘罐头多菌灵残留的影响  

Effect of processing on carbendazim residue in canned citrus

作　　者：方琦 张俊[1,2] 周锦云[2] FANG Qi;ZHANG Jun;ZHOU Jinyun(College of Chemistry and Life Sciences,Zhejiang Normal University,Jinhua 321004,China;Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China)

机构地区：[1]浙江师范大学化学与生命科学学院,浙江金华321004 [2]浙江省农业科学院食品科学研究所,浙江杭州310021

出　　处：《浙江农业学报》2018年第9期1599-1603,共5页Acta Agriculturae Zhejiangensis

基　　金：国家现代农业(柑橘)产业技术体系(CARS-26-07B)

摘　　要：研究柑橘罐头加工原料在产前、产中和产后的多菌灵残留变化情况,以及不同加工条件对多菌灵去除率的影响。结果显示,经多菌灵浸泡处理过的柑橘中多菌灵残留量随保存时间的延长先增加后减少。在柑橘罐头加工过程中,酸、碱处理对多菌灵的去除效果最明显。在加工后的罐头产品中,多菌灵残留量保持稳定。研究表明,柑橘罐头加工过程可去除果肉中的多菌灵,适当增加酸、碱用量和漂洗用水量可提高多菌灵的去除率。In the present study,the effects of different processing conditions on carbendazim residue in canned citrus during prenatal,middle and postpartum phase were studied.It was shown that the residual amount of carbendazim in citrus was increased first and then decreased with the prolonged storage time.During the production,acid process or alkali treatment showed the best carbendazim removal effect.After process,carbendazim residue in the canned citrus remained stable.It was concluded that the canning process could effectively remove carbendazim from citrus flesh,and the removal rate of carbendazim residue could be enhanced by increasing the amount of acid,alkali and washing water during production.

关 键 词：食品加工 农药残留 食品安全 

分 类 号：S481.8[农业科学—农药学] TS295.6[农业科学—植物保护]