典型家庭加工处理对蔬菜中农药残留的影响研究进展  

Research Progress of the Influence on Pesticide Residues in Vegetables by Typical Household Processing Treatment

作　　者：崔家榕 董丰收 徐军[2] 吴小虎[2] 潘兴鲁 郑永权[2] CUI Jiarong;DONG Fengshou;XU Jun;WU Xiaohu;PAN Xinglu;ZHENG Yongquan(College of Horticulture and Landscape,Tianjin Agricultural University,Tianjin 300384,China;State Key Laboratory for Biology of Plant Diseases and Insect Pests,Institute of Plant Protection,Chinese Academy of Agricultural Sciences,Beijing 100193,China)

机构地区：[1]天津农学院园艺园林学院,天津300384 [2]植物病虫害综合治理全国重点实验室,中国农业科学院植物保护研究所,北京100193

出　　处：《现代农药》2023年第3期60-64,共5页MODERN AGROCHEMICALS

基　　金：国家自然科学基金(31872004)。

摘　　要：蔬菜从田间到餐桌通常经过多种加工过程,不同的加工过程往往会影响蔬菜中农药残留的变化。大部分加工过程可降低蔬菜中农药残留,如清洗、去皮、烹饪等,但也有少数加工过程会增加残留浓度,如加热干燥、腌制等,甚至转化成毒性更高的代谢物。本文综述了清洗、去皮、烹饪、干燥等典型家庭加工处理对蔬菜中农药残留的影响,提出了降低蔬菜农药残留的科学合理的家庭加工处理方法和建议,以期为降低蔬菜中农药残留风险提供参考。Vegetables usually undergo a variety of processing from field to table,and different processing often affects the residues of pesticides.Most processing treatments can reduce pesticide residues in vegetables,such as washing,peeling and cooking.However,a few processing processes can also increase the concentration of pesticides and even convert to higher toxic metabolites,such as heat treatment,drying,and pickling.This paper reviewed the effects of typical home processing treatments such as washing,peeling,cooking,drying on pesticide residues,and proposed scientific and rational methods for reducing residues in home processed vegetables and suggestions on future research in order to provide a reference for reducing the risk of pesticide residues in vegetables.

关 键 词：蔬菜 加工过程 农药残留 家庭加工 

分 类 号：S-1[农业科学]