摘要
采用持续通臭氧浸泡处理,研究臭氧对蔬菜残留农药的去除效果以及对蔬菜品质的影响,并探讨减少VC流失的有效措施。结果表明,臭氧处理对残留农药的去除效果与处理时间、残留物种类有关。水中持续通臭氧加快去除油菜表面的残留农药,去除率为氯氰菊酯>三氟氯氰菊酯>对硫磷。臭氧处理可破坏蔬菜的表面形态及导致营养成分还原型VC的流失,叶菜类VC损失量和流失率较瓜果类蔬菜大,表现为:芥兰>油菜>青椒>黄瓜。缩短臭氧处理时间、加入少量食用醋、以及降低反应系统中水的温度可有效减少蔬菜中VC的流失。
The efficacy of ozone to remove residual pesticides on the surface of vegetables by immersing them in water while continuously introducing ozone was investigated as well as its effect on vegetable quality. Several effective approaches were proposed to reduce vitamin C(VC) loss. The results showed that the removal efficiency of pesticide residues by ozone was dependent on ozone treatment time and the type of pesticides. The removal process of pesticides could be accelerated by continuously introducing ozone. Cypermethrin, cyhalothrin and parathion were removed in decreasing order of efficiency. The surface of vegetables could be destroyed and the content of VC was reduced by ozone treatment. Under the same conditions, the absolute amount and percentage of VC loss in leaf vegetables were higher than in fruit vegetables, and the decreasing order was Brassica alboglabra L. H. Bailey, Brassica rapa L.Chinensis Group, Capsicum annuum L. and Cucumis sativus L. The VC loss could be reduced by shortening the treatment time, adding a small amount of vinegar or lowering the water temperature.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第21期124-128,共5页
Food Science
基金
日本三菱-多田电机株式会社海外委托研究项目
关键词
臭氧
残留
蔬菜
VC
去除率
ozone
residue
vegetable
vitamin C
removal rate
