苹果泥加工及储藏过程中6种农药残留变化  

Residue changes of 6 kinds of pesticides during the production and storage of apple puree

作　　者：王迎鑫 高庆超 李亚辉[2] 吉小凤[3] 张志勇[2] 梁颖[2] WANG Ying-Xin;GAO Qing-Chao;LI Ya-Hui;JI Xiao-Feng;ZHANG Zhi-Yong;LIANG Ying(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China;Institute of Food Safety and Nutrition,Jiangsu Academy of Agriculture Science,Nanjing 210014,China;Institute of Food Safety and Nutrition,Zhejiang Academy of Agriculture Science,Hangzhou 310021,China)

机构地区：[1]江苏大学食品与生物工程学院,镇江212013 [2]江苏省食品质量安全重点实验室,江苏省农业科学院农产品质量安全与营养研究所,南京210014 [3]浙江省农业科学院农产品质量安全与营养研究所,杭州310021

出　　处：《食品安全质量检测学报》2022年第24期8128-8134,共7页Journal of Food Safety and Quality

基　　金：国家重点研发计划项目(2019YFE0103900);现代农业产业技术体系建设专项(CARS-28)。

摘　　要：目的明确苹果泥加工及储藏过程中多菌灵、噻虫嗪、吡虫啉、啶虫脒、咪鲜胺和苯醚甲环唑残留变化规律。方法通过实验室模拟加工和加速储藏实验,采用液相色谱-质谱法检测其中多菌灵、噻虫嗪、吡虫啉、啶虫脒、咪鲜胺和苯醚甲环唑的残留变化。结果建立的检测方法中,6种农药回收率范围为80.48%~114.58%,相对标准偏差为2.08%~6.43%,检出限为0.10~1.25μg/kg,定量限为0.50~5.00μg/kg。苹果泥加工过程中清洗步骤农药残留浓度降低12.93%~38.87%,预煮步骤农药残留浓度降低24.61%~58.16%,而巴氏杀菌步骤农药残留浓度略有增加(P>0.05)。加速储藏过程中6种农药残留浓度均降低,其中咪鲜胺在加速储藏14 d后未检出。苹果泥加工全程及储藏过程中6种农药的加工因子均小于1。结论研究结果可为苹果泥中农药最大残留限量制定及消费者安全膳食引导提供参考,获得的加工因子可用于食品安全风险评估,提升风险评估结果的准确性。Objective To identify the changes of carbendazim,thiamethoxam,imidacloprid,acetamiprid,prochloraz and difenoconazole residues during processing and storage of apple puree.Methods The residual changes of carbendazim,thiamethoxam,imidacloprid,acetamiprid,prochloraz and difenoconazole in simulation of processing and accelerated storage experiments in the laboratory were detected by liquid chromatography-mass spectrometry.Results In the established detection method,the recoveries of the 6 kinds of pesticides were in the range of 80.48%-114.58%,the relative standard deviations were 2.08%–6.43%,the limits of detection were 0.10-1.25μg/kg,and the limits of quantitation were 0.50-5.00μg/kg.During the apple puree processing,the pesticide residue concentration in the cleaning step was reduced by 12.93%-38.87%,while in the pre-cooking step was reduced by 24.61%–58.16%,while that in the pasteurization step was slightly increased(P>0.05).The residual concentrations of 6 kinds of pesticides were all reduced during accelerated storage,and prochloraz was not detected after 14 days of accelerated storage.The processing factors of the 6 kinds of pesticides during the whole processing and storage of apple puree were all less than 1.Conclusion The results can provide a reference for the formulation of maximum pesticide residue limit in apple puree and the guidance of consumers’safe diet.The obtained processing factors can be used for food safety risk assessment,and the accuracy of risk assessment results can be improved.

关 键 词：苹果泥 农药残留 液相色谱-质谱法 加工 储藏 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]