摘要
采用气相色谱-质谱联用法(GC-MS),研究用自来水、淘米水、盐水和洗洁精水溶液浸洗不同时间对芹菜、油麦菜和花椰菜中甲拌磷农药残留的去除效果。结果表明,4种浸洗方法均能降低甲拌磷的残留量。其中盐水浸洗对甲拌磷去除的综合效果最好,平均去除率为43.9%;其次为洗洁精水,平均去除率为41.8%;淘米水和自来水平均去除率分别为31.0%和30.4%。分析浸洗时间对甲拌磷去除效果表明,用盐水浸洗5～10min,对甲拌磷去除效果最好;用其他3种方式浸洗,10～15min效果最好。
The removal of phorate residues in celery,leaf lettuce and cauliflower samples soaked respectively with tap water,rice-rinsing water,salt solution and detergent solution were studied by gas chromatography-mass spectrometry.The results showed that the methods all above have effects on wiping out pesticide from the vegetables.The effect of soaked with salt solution was the highest with removing rate about 43.9%.The removing rate soaked with detergent solution,rice-rinsing water and tap water was 41.8%,31.0% and 30.4% respectively.Soaked with salt solution for 2 to 5 min was the most effective way to remove phorate.When soaked with detergent solution,rice-rinsing water and tap water for more than 10 min,we got the best washing effect.
出处
《食品与机械》
CSCD
北大核心
2013年第4期76-78,共3页
Food and Machinery
基金
中华农业科教基金教材建设研究项目(编号:NKJ201203002)
关键词
蔬菜
甲拌磷
清洗方法
农药残留
去除效果
vegetables
phorate
cleaning ways
pesticide residue
removal effects
