食品科学

• 安全检测 • 上一篇    下一篇

冷藏与家庭处理对黄瓜中7 种农药残留的影响

陈国峰,王乐凯,刘 峰,张晓波,金海涛,任红波,马文琼   

  1. 黑龙江省农业科学院农产品质量安全研究所,农业部农产品质量安全风险评估实验室(哈尔滨),黑龙江 哈尔滨 150086
  • 出版日期:2016-05-25 发布日期:2016-05-18

Effects of Cold Storage and Home Processing on Seven Pesticides Residues in Cucumber

CHEN Guofeng, WANG Lekai, LIU Feng, ZHANG Xiaobo, JIN Haitao, REN Hongbo, MA Wenqiong   

  1. Agricultural Products Quality Safety Risk Assessment Laboratory (Harbin), Ministry of Agriculture, Safety and Quality Institute of Agricultural Products, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
  • Online:2016-05-25 Published:2016-05-18

摘要:

通过对黄瓜中7 种农药及2 种代谢物的残留量来评价冷藏与清洗、烹饪处理对农药及其代谢产物的影响。结果表明,在5 ℃贮藏条件下,黄瓜中的农药残留量随着冷藏时间的延长越来越低,10 d后黄瓜中的7 种农药降解率达38.9%~58.3%;清水清洗后7 种农药降解率在27.17%~80.00%之间,而清洁剂清洗的降解率可达33.33%~90.00%,2 种清洗方式所产生的农药降解率的差异与农药的水中溶解度相关;蒸、煮、炒3 种处理均能有效降低黄瓜中的农药残留量,煮处理对黄瓜中的农药消除效果最好,降解率在22.76%~85.00%之间,炒处理次之,降解率在21.52%~75.00%之间,蒸处理最差,在10.13%~53.25%之间。在烹饪处理过程中,烹饪所产生的温度为农药降解的关键因素。

关键词: 冷藏, 清洗, 烹饪, 黄瓜, 农药残留

Abstract:

Food safety has become a growing public concern in the recent years. The harmful pesticide residues in
vegetables have caused considerable interest among the consumers. In this study, the effects of cool storage, washing, and
cooking on the residue levels of seven pesticides and two metabolites in cucumber were evaluated. The results showed that
pesticide residue levels in cucumber decreased during storage at 5 ℃. The percentage degradation of seven pesticides were
in the range of 38.9%?58.3% after 10 days of storage. The percentage degradation of seven pesticides in cucumber washed
with tap water firstly were 27.17%?80.00%, while those of cucumber washed with detergent firstly were 33.33%?90.00%.
The difference in degradation efficiency between the two washing methods was related to water solubility of the pesticides.
The treatments of steaming, boiling, and stir-frying could also effectively reduce the levels of pesticide residues in cucumber.
Boiling provided the optimum pesticide elimination with a percentage degradation of 22.76%?85.00%, followed by stir-frying
with percentage degradation of 21.52%?75.00%, and steaming showed the lowest percentage degradation of 10.13%?53.25%.
In the cooking process, the temperature generated due to cooking is the key factor for pesticide degradation.

Key words: cold storage, washing, cooking, cucumber, pesticide residue

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