论文部分内容阅读
目的通过研究清洗及烹饪过程对辣椒中百菌清、哒螨灵、腐霉利、氯氟氰菊酯及氰戊菊酯残留的影响,了解农药在加工过程中的变化规律,为膳食暴露评估提供依据。方法采用实验室浸泡法模拟农药污染试验,并模拟家庭日常加工对辣椒进行清洗、烹饪等处理,通过气相色谱法(ECD)检测加工前后辣椒中农药残留变化。结果清洗及烹饪对农药残留均有明显影响,以上5种农药在辣椒中经清洗和烹饪后总去除率分别为54.12%~99.47%、58.78%~95.95%、55.74%~93.68%、41.37%~95.67%和44.71%~95.09%;不同烹饪方法对农药的去除作用由强到弱为:油炸>炒制>焯水,且烹饪时间越长,去除作用越大,当烹饪时间超过2 min后,去除作用则不发生明显变化。结论烹饪对辣椒中农药残留的去除作用比清洗时好,加工对农药的影响受农药的水解、高温分解特性、熔沸点及饱和蒸汽压等性质的共同作用决定。
Objective To study the influence of cleaning and cooking processes on the residues of chlorothalonil, pyridaben, pyrimethanil, cyhalothrin and fenvalerate in pepper, understand the changing rules of pesticides during processing, evaluate the dietary exposure Provide evidence. Methods The laboratory immersion method was used to simulate the pesticide pollution test. The daily processing of the household was simulated to wash and cook peppers. The changes of pesticide residues in peppers before and after processing were detected by gas chromatography (ECD). Results The total pesticide residues were significantly affected by cleaning and cooking. The total removal rates of the above five pesticides were 54.12% -99.47%, 58.78% -95.95%, 55.74% -93.68%, 41.37% ~ 95.67% and 44.71% ~ 95.09%, respectively. The effect of different cooking methods on the removal of pesticides from strong to weak was: frying> frying> boiled water, and the longer the cooking time, the greater the removing effect. When the cooking time exceeded 2 min , Removal of significant changes did not occur. Conclusion The effect of cooking on the removal of pesticide residues in pepper is better than that of cleaning. The influence of processing on pesticides is determined by the combined action of pesticide hydrolysis, pyrolysis characteristics, melting point and saturated vapor pressure.