清洗方式对蔬菜中农药残留去除效果的影响  

Effect of cleaning methods on removal of pesticide residues in vegetables

作　　者：王璐 李静 李鹏辉 于振振 高鹏宇 顾颖颖[2] WANG Lu;LI Jing;LI Peng-hui;YU Zhen-zhen;GAO Peng-yu;GU Ying-ying(Public Experiment Center,University of Shanghai for Science and Technology,Shanghai 200093,China;College of Science,University of Shanghai for Science and Technology,Shanghai 200093,China)

机构地区：[1]上海理工大学公共实验中心,上海200093 [2]上海理工大学理学院,上海200093

出　　处：《实验室科学》2019年第1期1-3,6,共4页Laboratory Science

基　　金：国家自然科学基金(项目编号:21603143);上海理工大学2018年度教师教学发展研究项目(项目编号:CFTD2018064Y)

摘　　要：采用高效液相色谱法检测蔬菜中的农药残留,选择生菜、菠菜、黄瓜和卷心菜四种蔬菜,选择甲霜灵、三唑酮和高效氯氟氰菊酯三种蔬菜中常用的农药,采用超声波清洗、清水浸泡、常温水(22℃)、温水(42℃)和淘米水五种清洗方式进行实验,找出清洗蔬菜的最佳方式。实验结果表明,由于不同农药的分子结构特性和溶解性不同,并且不同的蔬菜表面状态各不相同,使得不同的清洗方式对其都有不同的效果。但总体来说,使用超声波清洗方式是其中最有效的清洗方法,经过超声波处理的蔬菜农药残留量最低。The pesticide residues(triadimefon,λ-Cyhalothrin, metalaxyl) in vegetables were detected by HPLC, four kinds of vegetables were selected as lettuce, spinach, cucumber and cabbage. The cleaning methods including ultrasonic cleaning, water soaking, room temperature water (22℃), warm water (42℃) and rice-rinsing water were conducted. The experimental results show that different cleaning methods have different effects on the removal of pesticide residues because pesticides have different molecular structural characteristics and solubility and the vegetable surface states are different. Generally speaking, the ultrasonic cleaning is the most effective way of cleaning vegetables. After ultrasonic treatment, the pesticide residues in vegetables are the lowest.

关 键 词：农药残留 高效液相色谱 三唑酮 高效氯氟氰菊酯 甲霜灵 

分 类 号：TS207.3[轻工技术与工程—食品科学]