【摘要】 以黄瓜为介质,采用正交设计方法,研究了不同处理方法组合对毒死蜱、百菌清、三唑酮和农利灵等4种常用农药残留的去除效果。结果表明,各种处理对黄瓜中4种农药有一定的去除作用,去除率分别为毒死蜱26.61%~77.98%、三唑酮8.10%~62.86%、百菌清75.26%~95.25%和农利灵16.45%~79.45%。以4种农药平均去除率为评价依据,影响去除效果的因素大小依次为添加剂类型>浸泡时间>臭氧处理>漂洗次数,去除方法优化组合为将蔬菜放入2%食醋或食用碱水溶液,用臭氧处理20 m in,继续浸泡25 m in,用自来水漂洗2次,每次1 m in。以该优化的处理组合,测定了不同蔬菜中4种残留农药的去除效果,结果表明,毒死蜱去除率为41.14%~75.71%、三唑酮为36.98%~67.08%、百菌清为22.59%~88.72%和农利灵为29.86%~90.17%;去除率大小为菜豆类>叶菜类>茄果类蔬菜。臭氧对4种农药去除效果的影响次序为农利灵>毒死蜱>三唑酮>百菌清,臭氧处理时密封,去除率均高于敞口的处理,处理方式对结果的影响次序为三唑酮>毒死蜱>农利灵>百菌清。更多还原

【Abstract】 A reduction method of pesticide residues in vegetables was developed.To optimize the method-the residue reduction factors were measured under different treatments designed by orthogonal array.The results showed that removal ratios of chlorpyrifos,triadimefon,vinclozolin and chlorothalonil in cucumber were 26.61%~77.98%,8.10%～62.86%,75.26%～95.25% and 16.45%～79.45%,respectively.According to the average percentage of pesticide residues removed,the sequence of 4 factors was adjuvant>soakage time>time of ozone treatment>rinse times.After optimization,vegetables were treated for 20 min in tap water plus 2% vinegar with ozone,followed with soakage for 25 min,and then rinsed with tap water for 2 min.The results indicated that removal rates of chlorpyrifos,triadimefon,chlorothalonil and vinclozolin in 5 kinds of vegetables were 41.14%～75.71%,36.98%～67.08%,22.59%～88.72% and 29.86%～90.17%,respectively.更多还原