食品科学 ›› 2008, Vol. 29 ›› Issue (10): 183-186.

• 工艺技术 • 上一篇    下一篇

臭氧降解苹果中克菌丹农药残留技术研究

 詹萍, 田洪磊   

  1. 石河子大学食品学院;
  • 出版日期:2008-10-15 发布日期:2011-12-08

Study on Degradation of Captan Residue in Apple by Ozone

 ZHAN  Ping, TIAN  Hong-Lei   

  1. College of Food Science,Shihezi University,Shihezi 832000,China
  • Online:2008-10-15 Published:2011-12-08

摘要: 通过臭氧在清水中处理含有克菌丹农药的苹果实验,研究了臭氧对苹果中农药残留的降解效果。结果表明:随着臭氧浓度、臭氧处理时间及臭氧处理温度的升高苹果中克菌丹的残留量逐渐减少;臭氧对苹果中克菌丹残留农药的最佳处理条件:臭氧浓度6mg/L,在臭氧水pH11,温度为40℃条件下,处理30min后,苹果中克菌丹残留农药未有检出。

关键词: 臭氧, 克菌丹, 降解

Abstract: The degradation efficiency of captan residue contained in apple was determined by using ozone in water. The results showed that with the concentration of ozone,ozone treatment time and temperature increasing,the captan residue in apples decreases gradually. The optimal technological conditions of degradation are: initial concentration of ozone 6 mg/L,pH 11,temperature 40 ℃,and time 30 min. The captan residue in apple is not found,which is treated by ozone under the above conditions.

Key words: ozone, captan, degradation