食品科学

• 工艺技术 • 上一篇    下一篇

H2O2降解大豆分离蛋白中残留乐果、抗蚜威农药的工艺优化

曹冬梅,张东杰   

  1. 黑龙江八一农垦大学食品学院,黑龙江 大庆 163319
  • 出版日期:2013-08-25 发布日期:2013-09-03

Degradation of Residual Dimethoate and Pirimicarb in Soybean Protein Isolate by H2O2

CAO Dong-mei,ZHANG Dong-jie   

  1. College of Food Science, Heilongjiang August First Land Reclamation University, Daqing 163319, China
  • Online:2013-08-25 Published:2013-09-03

摘要:

研究H2O2降解大豆分离蛋白中乐果和抗蚜威农药的效果。以乐果、抗蚜威的降解率为指标,利用二次多元D-饱和设计,探讨H2O2加入量、作用时间、pH值对乐果及抗蚜威降解效果的影响。结果表明:在室温时,H2O2加入量2.50mL/L、作用时间22.50min、pH6.5处理大豆分离蛋白后,大豆分离蛋白中的乐果、抗蚜威被有效降解,平均降解率为79.7%,满足国家安全标准,接近日本肯定列表制度0.01mg/kg的限制。

关键词: H2O2, 大豆分离蛋白, 乐果, 抗蚜威

Abstract:

The efficiency of H2O2 for degrading residual dimethoate and pirimicarb in soybean protein isolate was
investigated. The effect of H2O2 dose, treatment time and pH on the degradation rates of both pesticides was explored using
quadratic multivariate D-saturation design. The results indicated that after 22.50 min of exposure to 2.50 mL/L of H2O2 at pH
6.5, the residues of dimethoate and pirimicarb in soybean protein isolate were degraded by an average of 79.7%, meeting the
national safety requirement and reaching a level close to 0.01 mg/kg in the Japanese Positive List System.

Key words: H2O2, soybean protein isolate, pirimicarb, dimethoate