【摘要】 目的:采用元分析方法获得食品加工对特定种类蔬菜中农药残留作用的响应比值,为食品安全风险评估提供加工因子;方法:通过数据库中文献搜索、数据采集、元分析计算,获得特定食品加工对叶菜中农药残留作用的响应比值及相关参数;结果:研究中所取数据具有同质性,食品加工中自来水洗、乙酸水洗、食盐水洗、次氯酸钠水洗、漂烫、清炒、微波对叶菜中农药作用的响应比值分别为0.45,0.45,0.54,0.15,0.76,0.27,0.99,其中次氯酸钠水洗和清炒对降低叶菜中农药残留具有较好的效果,微波处理效果最差。乙酸水洗与自来水洗相比去除农药的作用没有增加,食盐水洗作用反而有所降低。置信区间数据显示漂烫和微波处理具有降低以及增加农药残留的可能性;结论:上述食品加工方法均对叶菜中农药残留具有一定降低作用,所获得的响应比值可作为加工因子用于食品安全风险评估,并可指导叶菜安全消费。更多还原

【Abstract】 Objectives: The effects of food processing on pesticide residues in leafy vegetables was analyzed by metaanalysis approach. The response ratio given by meta-analysis approach would be used as processing factor in food safety risk assessment; Method: The data was collected in many literatures searched in Science Direct database and CQVIP,then calculated by meta-analysis approach to get the response ratios, confidence interval and intra assay coefficient of variation of food processing on pesticide residues in leafy vegetables; Results: The response ratios of food processing including tap water washing, acetic acid washing, Na Cl washing, Na Cl O washing, blanching, stir-frying, microwave on pesticide residues were 0.45, 0.45, 0.54, 0.15, 0.76, 0.27 and 0.99, respectively. Na Cl O washing and stir-frying have good effects in reducing pesticide residues in leafy vegetables which is on the contrary with microwave. Compared with tap water washing, acetic acid washing and Na Cl washing have similar and lesser effects in reducing pesticide residues.The confidence interval showed the blanching and microwave have the effects of reducing and increasing pesticide residues in leafy vegetables; Conclusion: Food processing mentioned above all have effects in reducing pesticide residues in leafy vegetables, the response ratios given by meta-analysis approach would be used as processing factor in food safety risk assessment and a guide for safety consumption of leafy vegetables for consumers.更多还原