近些年来,食品安全问题逐渐成为人们关注的热点,而农药残留由于其对食品安全和人类健康的影响,引起了广泛的关注。随着越来越多的温室蔬菜出现在人们的生活中,其农药残留势必会对人们的健康产生巨大的影响。本文应用气相色谱法研究两种常见温室蔬菜(黄瓜、番茄)的农药百菌清残留情况及不同处理对其的影响。结果表明,百菌清在这两种温室蔬菜中严重超标,而实验中所采取的类似家庭采用的流水洗净和去皮两种不同处理方式都可以有效降低百菌清的残留量,去皮的效果更为显著 In recent years, the issue of food safety has gradually become a hot spot of concern. Pesticide residues have drawn wide attention because of their impact on food safety and human health. As more and more greenhouse vegetables appear in people’s lives, their pesticide residues will have a tremendous impact on people’s health. In this paper, gas chromatography was applied to study the residues of chlorothalonil in two common greenhouse vegetables (cucumber and tomato) and the effects of different treatments. The results showed that chlorothalonil exceeded the standard in both greenhouse vegetables severely and the similar household adopted water washing and peeled two different treatments adopted in the experiment can effectively reduce the residual amount of chlorothalonil, peeled The effect is more pronounced