摘要
通过对黄瓜中7种农药及2种代谢物的残留量来评价冷藏与清洗、烹饪处理对农药及其代谢产物的影响。结果表明,在5℃贮藏条件下,黄瓜中的农药残留量随着冷藏时间的延长越来越低,10 d后黄瓜中的7种农药降解率达38.9%-58.3%;清水清洗后7种农药降解率在27.17%-80.00%之间,而清洁剂清洗的降解率可达33.33%-90.00%,2种清洗方式所产生的农药降解率的差异与农药的水中溶解度相关;蒸、煮、炒3种处理均能有效降低黄瓜中的农药残留量,煮处理对黄瓜中的农药消除效果最好,降解率在22.76%-85.00%之间,炒处理次之,降解率在21.52%-75.00%之间,蒸处理最差,在10.13%-53.25%之间。在烹饪处理过程中,烹饪所产生的温度为农药降解的关键因素。
Food safety has become a growing public concern in the recent years. The harmful pesticide residues in vegetables have caused considerable interest among the consumers. In this study, the effects of cool storage, washing, and cooking on the residue levels of seven pesticides and two metabolites in cucumber were evaluated. The results showed that pesticide residue levels in cucumber decreased during storage at 5 ℃. The percentage degradation of seven pesticides were in the range of 38.9%-58.3% after 10 days of storage. The percentage degradation of seven pesticides in cucumber washed with tap water firstly were 27.17%-80.00%, while those of cucumber washed with detergent firstly were 33.33%-90.00%. The difference in degradation efficiency between the two washing methods was related to water solubility of the pesticides. The treatments of steaming, boiling, and stir-frying could also effectively reduce the levels of pesticide residues in cucumber. Boiling provided the optimum pesticide elimination with a percentage degradation of 22.76%-85.00%, followed by stir-frying with percentage degradation of 21.52%-75.00%, and steaming showed the lowest percentage degradation of 10.13%-53.25%. In the cooking process, the temperature generated due to cooking is the key factor for pesticide degradation.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第10期203-207,共5页
Food Science
基金
2015年国家农产品质量安全风险评估项目(GJFP201500101)
关键词
冷藏
清洗
烹饪
黄瓜
农药残留
cold storage
washing
cooking
cucumber
pesticide residue
