【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。更多还原

【Abstract】 Inthisstudy,westudiedthechangingpatternsofresiduesofchlorothalonil,pyridaben,cypermethrinanddifenoconazoleincowpeaduringhouseholdprocessing,inordertoprovidethebasisforeffectivedietaryexposureassessment.Thesepesticidesweredetectedbygaschromatographywithelectroncapturedetector(GC-ECD).Theresultsshowedthatthewashingfactorsofthefourpesticideswere0.152–0.722,0.620–0.903,0.464–0.922and0.581–0.882,respectively,andthecookingfactorswere0.077–0.311,0.194–0.554,0.198–0.479and0.443–0.732,respectively.Theremovalratesofthepesticidesresiduesincowpeaweresimilarafterbeingfullywashedbydifferentmethodsandthecookingfactorsweremainlyrelatedtothechangesincowpeaqualitywithdifferentcookingmethods.Itisconcludedthatthelevelsofpesticideresiduesincowpeaaresignif??icantlyreducedafterbeingwashedandcooked,anditcanreflectthesituationoffoodsafetymoretruly.Thishasagreatsignif??icanceforensuringfoodsafetywhentakingprocessingfactorsintoaccountforriskassessmentofdietaryintake.更多还原