【摘要】 研究柑橘罐头加工原料在产前、产中和产后的多菌灵残留变化情况,以及不同加工条件对多菌灵去除率的影响。结果显示,经多菌灵浸泡处理过的柑橘中多菌灵残留量随保存时间的延长先增加后减少。在柑橘罐头加工过程中,酸、碱处理对多菌灵的去除效果最明显。在加工后的罐头产品中,多菌灵残留量保持稳定。研究表明,柑橘罐头加工过程可去除果肉中的多菌灵,适当增加酸、碱用量和漂洗用水量可提高多菌灵的去除率。更多还原

【Abstract】 In the present study,the effects of different processing conditions on carbendazim residue in canned citrus during prenatal,middle and postpartum phase were studied. It was shown that the residual amount of carbendazim in citrus was increased first and then decreased with the prolonged storage time. During the production,acid process or alkali treatment showed the best carbendazim removal effect. After process,carbendazim residue in the canned citrus remained stable. It was concluded that the canning process could effectively remove carbendazim from citrus flesh,and the removal rate of carbendazim residue could be enhanced by increasing the amount of acid,alkali and washing water during production.更多还原