【摘要】 简单有效的农产品农药残留去除方法,对于减少最终摄入量、保障人们的健康具有重要的研究意义和应用价值。应用液相色谱检测技术,测定了经过清水、淘米水、碱水、洗涤剂水溶液、盐水洗涤消解等家用方法处理后青菜中吡虫啉农药的残留水平,比较了不同处理吡虫啉农药的去除效果。结果表明,各种处理方法对青菜中残留吡虫啉均有一定的去除作用。随着清水浸泡时间的延长,青菜中吡虫啉残留量逐渐减少,但清水的浸泡效果并非特别理想,浸泡45 min后吡虫啉的去除率为43.10%;水温升高,青菜中的吡虫啉残留量减少更多,60℃水溶液浸泡5 min后去除率达到41.83%,但会破坏维生素及其他营养成分;"立白"牌洗涤剂的去除效果是3种洗涤剂中最好的,去除率为45.18%;碱性条件下吡虫啉不稳定,淘米水和碱水浸泡青菜15 min后,去除率分别为52.82%和72.51%;盐水洗涤具有较好的的去除效果,去除率可以达到90%以上。本研究推荐5%盐水浸泡15 min为家庭清除青菜中吡虫啉农药残留的最佳方法。更多还原

【Abstract】 Adopting a simple and effective residues removal method of pesticides in farm produce has important research significance and practical application value for reducing the final intake of pesticides and protecting health of people.The level of imidacloprid residues in pakchoi was determined by using liquid chromography(LC) method after home processing procedures,and the efficiencies of the different processing methods were also compared.Results showed that the removal effect of waterlogging was not satisfying,and the eliminating rate of imidacloprid after waterlogging was only 43.10% for 45 min.The eliminating rate was increased with the increase of temperature,and the eliminating rate was 41.83% for 5 min by soaking in water at 60 ℃,but vitamins and other nutrient components in the organization of pakchoi were destroyed at this temperature.Degradation by "Libai" detergent was the best among three detergents,with the degradation rate of 45.18%.In basic solution,imidaoprid was unstable,the eliminating rates of the rice washing water and lye being 52.82% and 72.15%,respectively.The eliminating rate of imidadoprid residues reached above 90% by salt water washing.Therefore,5% salt solution treatment for 15 min is the ideal method for the degradation of imidaoprid among home processing procedures.更多还原