不同烹饪方式对绿豆芽中两种植物生长调节剂的影响  

Effects of Different Cooking Methods on Two Plant Growth Regulators in Mung Bean Sprouts

作　　者：范兴 FAN Xing(Guangxi Vocational and Technical College,Nanning 530226,China)

机构地区：[1]广西职业技术学院,广西南宁530226

出　　处：《食品安全导刊》2022年第27期57-59,共3页China Food Safety Magazine

摘　　要：目的:揭示焯水、微波、炒制3种不同烹饪方式对绿豆芽中4-氯苯氧乙酸钠(Sodium 4-Chlorophenoxyacetate,4-CPANa)和6-苄基腺嘌呤(6-Benzyladenine,6-BA)2种植物生长调节剂残留变化的影响及膳食暴露风险。方法:采用4-CPANa和6-BA对绿豆芽进行实验室模拟培育,通过超高效液相色谱-串联质谱法对培育出的绿豆芽进行烹饪前后两种植物生长调节剂的快速测定。结果:烹饪方式对两种植物生长调节剂的影响效果为微波>炒制>焯水。结论:烹饪过程可有效降低绿豆芽中4-CPANa和6-BA的残留及膳食暴露风险,对消费者的膳食安全具实际指导意义。Objective:To reveal the effects of three different cooking methods,namely blanching,microwaving and stir-frying,on the changes of residues of two plant growth regulators,sodium 4-chlorophenoxyacetate(4-CPANa)and 6-benzyladenine(6-BA),in mung bean sprouts and the risk of dietary exposure.Method:Mung bean sprouts were cultivated in a laboratory simulation test using 4-CPANa and 6-BA,and the cultivated mung bean sprouts were subjected to rapid determination of the two plant growth regulators before and after cooking by ultra performance liquid chromatography-tandem mass spectrometry.Result:The effect of cooking method on the two plant growth regulators was microwave>stir-fry>blanching.Conclusion:The cooking process can effectively reduce the residues of 4-CPANa and 6-BA in mung bean sprouts and the risk of dietary exposure,which is a practical guideline for the dietary safety of consumers.

关 键 词：4-氯苯氧乙酸钠 6-苄基腺嘌呤 绿豆芽 烹饪 膳食暴露评估 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] TS201.6[轻工技术与工程—食品科学与工程]