四种杀菌剂在白及初加工过程中的残留变化  

Residue changes of 4 kinds of fungicides in the preliminary processing of Bletilla striata

作　　者：石贵远 黄文源 段婷婷[2] 李明 郭怡卿[1] 张盈[2,3] SHI Guiyuan;HUANG Wenyuan;DUAN Tingting;LI Ming;GUO Yiqing;ZHANG Ying(College of Plant Protection,Yunnan Agricultural University,Kunming 650500,China;Institute of Plant Protection,Guizhou Academy of Agricultural Sciences,Guiyang 550006,China;Guizhou Center for Pesticide Risk Monitoring,Guiyang 550006,China.)

机构地区：[1]云南农业大学植物保护学院,云南昆明650500 [2]贵州省农业科学院植物保护研究所,贵州贵阳550006 [3]贵州省农药风险监测中心,贵州贵阳550006

出　　处：《浙江农业学报》2024年第7期1677-1685,共9页Acta Agriculturae Zhejiangensis

基　　金：黔农科院青年科技基金(〔2020〕12号);黔科中引地(〔2022〕4008号)。

摘　　要：为明确白及初加工过程中多菌灵、三唑酮、戊唑醇和苯醚甲环唑的残留变化规律和加工因子,在实验室条件下,模拟白及的清洗、水煮和烘干3个初加工过程,采用超高效液相色谱串联质谱法(ultra high performance liquid chromatography-tandem mass spectrometry,UHPLC-MS/MS)检测白及初加工各阶段的农药残留浓度,并计算加工因子。结果表明,白及不同加工过程对4种杀菌剂残留浓度的影响差异较大。清洗过程使农药残留浓度降低4.6%~57.8%,加工因子为0.42~0.95,在清水中分别添加质量分数2%淀粉、2%食盐和2%小苏打对农药的去除效果可提升1.4~7.3倍;水煮过程使农药残留浓度降低38.6%~67.8%,加工因子为0.32~0.61;烘干过程由于浓缩效应使农药残留浓度升高2.1~3.2倍,加工因子为2.08~3.23。白及依次经2%食盐水清洗、水煮4 min、60℃烘干的初加工全过程对4种杀菌剂的降解作用大于因脱水造成的浓缩作用,可降低4种杀菌剂在干白及产品中的残留风险,全过程加工因子为0.34~0.67。因此,以鲜白及中4种杀菌剂残留评价经此初加工后干白及中4种杀菌剂残留的安全性是可行的,研究结果可为白及产品的安全风险评估提供基础数据参考。To identify the changes and processing factors of carbendazim,triadimefon,tebuconazole and difenoconazole residues during preliminary processing of Bletilla striata.The three preliminary processing processes(washing,boiling and drying)of B.striata were simulated under laboratory conditions,the ultra high performance liquid chromatography-tandem mass spectrometry(UHPLC-MS/MS)method was used to detect the pesticide residue concentrations at each stage of the preliminary processing of B.striata,and the processing factors were calculated.The results showed that there were great differences in the effects of different processing techniques on the residual concentrations of the four fungicides in B.striata.The washing process reduced the concentration of pesticide residues by 4.6%to 57.8%,and the processing factor ranged from 0.42 to 0.95.Adding 2%starch,2%salt,and 2%baking soda to clean water could increase the pesticides removal rate by 1.4 to 7.3 times.The boiling process could reduced the concentration of pesticide residues by 38.6%to 67.8%,and the processing factor ranged from 0.32 to 0.61.The oven drying process,due to the concentration effect,the pesticide residue concentration increased by 2.1 to 3.2 times,and the processing factor ranged from 2.08 to 3.23.The whole process of washing with 2%salt solution,boiling for 4 min,oven drying at 60℃had a greater degradation effect on the four fungicides than oven drying concentration effect,which could reduce the residual risk of the four fungicides in dry B.striata products,the processing factor of whole process ranged from 0.34 to 0.67.Therefore,it was feasible to evaluate the safety of four fungicide residues in dried B.striata after this preliminary processing by using four fungicide residues in fresh Bletilla striata.The research results could provide basic data reference for the safety risk assessment of B.striata products.

关 键 词：白及 杀菌剂 残留变化 初加工 加工因子 

分 类 号：S567.239[农业科学—中草药栽培] S4818[农业科学—作物学]