食品科学

• 营养卫生 • 上一篇    下一篇

家庭处理对豇豆中4 种常见农药残留的影响

陈志强,徐 志,冯信平,郇志博,郑雪虹   

  1. 1.华中农业大学食品科学技术学院,湖北 武汉 430070;2.中国热带农业科学院分析测试中心,海南 海口 571101
  • 出版日期:2014-09-15 发布日期:2014-09-12

Effects of Household Processing on Residues of Four Common Pesticides in Cowpea

CHEN Zhi-qiang, XU Zhi, FENG Xin-ping, HUAN Zhi-bo, ZHENG Xue-hong   

  1. 1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
    2. Analysis and Testing Center, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
  • Online:2014-09-15 Published:2014-09-12

摘要:

通过研究豇豆加工过程中百菌清、哒螨灵、苯醚甲环唑及氯氰菊酯残留变化规律,为有效进行膳食评估提供依据。采用气相色谱法检测不同清洗及烹饪处理前后豇豆中农药残留量,结果显示:豇豆中百菌清、哒螨灵、苯醚甲环唑及氯氰菊酯的清洗加工因子分别为0.152~0.722、0.620~0.903、0.464~0.922、0.581~0.882;烹饪加工因子分别为0.077~0.311、0.194~0.554、0.198~0.479、0.443~0.732。不同清洗方式对豇豆充分清洗后农药去除效果相差不大,不同烹饪方式对加工因子的影响主要与样品质量变化有关。综上所述,通过清洗和烹饪处理,可明显减少豇豆中农药残留量,将加工因子引入膳食暴露量评估,能够更真实的反映食品安全现状,对保障食品安全具有重要意义。

关键词: 食品加工, 农药残留, 豇豆, 加工因子, 膳食暴露评估

Abstract:

In this study, we studied the changing patterns of residues of chlorothalonil, pyridaben, cypermethrin anddifenoconazole in cowpea during household processing, in order to provide the basis for effective dietary exposureassessment. These pesticides were detected by gas chromatography with electron capture detector (GC-ECD). The resultsshowed that the washing factors of the four pesticides were 0.152–0.722, 0.620–0.903, 0.464–0.922 and 0.581–0.882,respectively, and the cooking factors were 0.077–0.311, 0.194–0.554, 0.198–0.479 and 0.443–0.732, respectively. Theremoval rates of the pesticides residues in cowpea were similar after being fully washed by different methods and thecooking factors were mainly related to the changes in cowpea quality with different cooking methods. It is concluded that thelevels of pesticide residues in cowpea are signif??icantly reduced after being washed and cooked, and it can reflect the situationof food safety more truly. This has a great significance for ensuring food safety when taking processing factors into accountfor risk assessment of dietary intake.

Key words: food processing, pesticide residue, cowpea, processing factor, risk assessment of dietary intake

中图分类号: