摘要
利用水浸泡、洗洁精浸洗、臭氧处理等不同的方法处理甘蓝叶片,研究不同处理方法对甘蓝中高效氯氰菊酯的去除效果。结果表明,各种方法对甘蓝中农药残留都有不同程度的去除作用。用70℃水温浸泡10min,去除率达78.43%;用pH为9的水浸泡30min,去除率是37.82%;用含0.05%完美芦荟蔬果洁净剂的水浸泡60min,去除率为60.12%;用通臭氧30min的水浸泡30min,去除率达55.23%。组合处理(水温为25℃,pH为9,通臭氧时间为30min,浸泡30min)对高效氯氰菊酯残留的去除率达77.93%,且对蔬菜外观不造成影响,是一种有效可取的高效氯氰菊酯残留去除方案。
This study was conducted to evaluate the effectiveness of various methods of removing beta-cypermethrin residue from contaminated vegetables before consumption. When treated with water, the removing rates increased with water temperature, pH and time. The highest removing rate 78.43% was achieved at 70℃ for 10 rain, which, however, also led to a destructive vegetable appearance, so water temperature of 50℃ for 10 rain was recommended. The concentration of beta-cypermethrin in vegetables was reduced by about 26.17%, 19.23% and 37.82% when treated for 30min with water of pH5, pH7 and pH9, respectively, while, the removing rates were lower when treated for only 5 min with the corresponding water. The addition of two kinds of detergents enhanced the removal effectiveness with a removing rate of 60.12% and 30.12% respectively in 60 min, compared with the control （only water） 15.99%. The ozone-treated water also had effects on the residue removing and the best result was expected in 30 min, with the removing rate of 55.23%. Based on the individual treatment, an optimized treatment combination was obtained： the water used for washing vegetables was treated with ozone for 30min, and then adjusted to pH 9, the vegetable was soaked in it at 25℃ for 30 rain, with the removing rate being 77.93%.
出处
《农业环境科学学报》
CAS
CSCD
北大核心
2005年第5期1018-1021,共4页
Journal of Agro-Environment Science
基金
福建省青年科技人才创新项目(2002J033)
福建省自然科学基金(B0320003)
关键词
高效氯氰菊酯
甘蓝
残留去除
臭氧
beta-eypermethrin
vegetable
residue removal
ozone
