过氧化氢降解青菜中百菌清农药残留的研究  

Study on Degradation of Chlorothalonil Pesticide Residues in Brassica Chinensis by Hydrogen Peroxide

作　　者：刘玉娇 倪林 顾红梅 LIU Yujiao;NI Lin;GU Hongmei(Jingjiang Agricultural Products Quality Inspection Center,Taizhou 214500,China;Nanjing Tech University,Nanjing 211816,China)

机构地区：[1]靖江市农产品质量检测中心,江苏泰州214500 [2]南京工业大学,江苏南京211816

出　　处：《现代食品》2025年第5期158-160,164,共4页Modern Food

摘　　要：本文采用过氧化氢降解青菜中百菌清农药残留,研究了过氧化氢质量分数、处理时间、处理温度对降解率的影响。结果表明,过氧化氢处理时间对百菌清农药残留的降解影响最大,最佳降解条件为过氧化氢质量分数0.6%,处理时间20 min,处理温度40℃,此时青菜中百菌清农药残留的降解率为99.3%。In this paper,hydrogen peroxide was used to degrade chlorothalonil pesticide residues in vegetables.The effects of hydrogen peroxide concentration,treatment time and treatment temperature on the degradation of chlorothalonil pesticide residues in vegetables were studied.The results showed that the treatment temperature of hydrogen peroxide had the greatest effects on the degradation of chlorothalonil pesticide residues.The optimal degradation conditions were as follows:the mass fraction of hydrogen peroxide was 0.6%,the treatment time was 20 min,the treatment temperature was 40℃,the degradation rate of chlorothalonil pesticide residue in vegetables was 99.3%under these conditions.

关 键 词：过氧化氢 百菌清 降解 农药残留 

分 类 号：TS201.6[轻工技术与工程—食品科学]