家庭处理对豇豆中4 种常见农药残留的影响

通过研究豇豆加工过程中百菌清、哒螨灵、苯醚甲环唑及氯氰菊酯残留变化规律,为有效进行膳食评估提供依据。采用气相色谱法检测不同清洗及烹饪处理前后豇豆中农药残留量,结果显示：豇豆中百菌清、哒螨灵、苯醚甲环唑及氯氰菊酯的清洗加工因子分别为0.152～0.722、0.620～0.903、0.464～0.922、0.581～0.882;烹饪加工因子分别为0.077～0.311、0.194～0.554、0.198～0.479、0.443～0.732。不同清洗方式对豇豆充分清洗后农药去除效果相差不大,不同烹饪方式对加工因子的影响主要与样品质量变化有关。综上所述,通过清洗和烹饪处理,可明显减少豇豆中农药残留量,将加工因子引入膳食暴露量评估,能够更真实的反映食品安全现状,对保障食品安全具有重要意义。     

初加工过程对党参中5种农药残留的影响

[目的] 明确党参初加工过程中多菌灵、三唑酮、戊唑醇、咪鲜胺和苯醚甲环唑5种农药残留变化情况。[方法] 通过实验室浸泡法模拟农药污染试验,采用超高效液相色谱-串联质谱法(UHPLC-MS/MS)检测经过清洗、水煮和干燥3种初加工过程后,多菌灵、三唑酮、戊唑醇、咪鲜胺和苯醚甲环唑在党参中的残留量。[结果] 结果表明,清洗后党参中农药残留量降低至0.04~0.76 mg/kg,去除率达18.0%~87.9%,加工因子（PF）在0.12~0.79之间,以2%的小苏打水清洗效果最佳。水煮后残留浓度降低至0.069~0.64 mg/kg,去除率达18.6%~67.1%,PF在0.35~0.84之间,以水煮3 min处理对5种农药残留去除效果较好。党参中5种农药残留量在经干燥后残留量在0.27~1.22 mg/kg之间,PF值范围为1.86~4.10,比干燥前增加了44.3%~74.7%,不同温度下的农药残留量大小顺序为50 ℃＞40 ℃＞60 ℃。不同加工过程对5种农药的去除效果强弱顺序依次为：清洗>水煮>干燥。[结论]党参以2%小苏打水清洗,水煮时间为3 min,烘干温度为60 ℃进行加工,农药残留去除效果最佳;实验结果为有效预防农药残留对生产的影响提供技术支撑,对保障食品安全具有重要意义。     

不同加工方式对豇豆中毒死蜱残留量的影响

毒死蜱是一种常用的农药,蔬菜上的毒死蜱残留问题日益凸显,影响饮食安全,通过气相色谱检测方法,比较了水浸泡、水浸泡后冲洗、1%NaHCO3溶液、醋、洗涤剂和食盐浸泡等方法处理豇豆后的毒死蜱去除效果。其中水浸泡不同时间对豇豆中毒死蜱的去除率在33.332%～70.718%,效果较好;水浸泡后冲洗后去除率达45.623%～69.924%;1%NaHCO3溶液对毒死蜱的去除率达25.257%～49.299%;食用醋去除效果一般;洗涤剂去除率在17.588%～41.895%。食盐对毒死蜱的去除效果不显著。从中挑选出最佳清洗条件:水浸泡15min后清洗2min,进行不同烹饪方式烹饪,去除率范围在42.651%～46.358%。只有考虑加工过程的影响才能正确评价膳食中农药残留的暴露水平,更为真实地接近消费者的膳食暴露量,降低此种农药的风险值,对保障消费者的膳食安全具有积极意义。     

元分析方法评估食品加工对果菜中农药残留的作用

本文采用元分析方法评估食品加工对果类蔬菜中农药残留作用。通过多个数据库文献搜索、数据采集、元分析统计计算,获得特定食品加工方式对果菜中农药残留作用的响应比值、实验间变异及置信区间,并对实验数据进行了同质性Q检验。结果显示研究所取数据具有同质性,自来水清洗、多种溶液清洗、去皮、水煮、清炒、漂烫、烘烤对果菜中农药作用的响应比值均小于0.6,说明食品加工对去除果菜中农药残留有较好作用,可达到40%以上;其中漂烫和烘烤的响应比值分别为0.04和0.01,农药去除效果极佳,可达到95%以上;与自来水清洗相比,乙酸溶液、氯化钠溶液、碳酸钠溶液、碳酸氢钠溶液清洗对农药去除均有较好的效果。元分析获得食品加工对果菜中农药残留作用的响应比值可作为加工因子用于食品安全风险评估中,并可指导果菜安全消费。     

芹菜和番茄加工过程中农药残留及变化规律研究

现代家庭熟制品大多是选择以炒为主的烹饪方式,而该种烹饪除了可以使食物加工成熟,变得易被机体消化,提高口感以外,烹饪能否有效地减少食物上的农药残留却被人们所忽视。因此以芹菜、番茄为研究对象,分析研究未清洗、清洗1次、清洗2次、炒后两者中高效氯氟氰菊酯和嘧菌酯残留量的动态变化,便于对烹饪性食品的农药残留控制。结果表明,在对芹菜和番茄进行清洗和炒的处理都可以明显地减少其农药的残留。而且,清洗的次数越多其农药残留量就越少。虽然,清洗和炒都能够明显地减少农药的残留,但清洗3次的芹菜和番茄烹饪后依然可以检测出农药的残留。     

剁辣椒家常加工对5种农药残留的影响

为研究剁辣椒家常加工过程对农药残留的影响,在实验室模拟沉积农药条件下,通过优化分散固相萃取方法建立了剁辣椒中5种农药的QuEChERS结合液相色谱-串联质谱检测方法,研究了经水洗、晾干、切碎、加盐腌制4道家常加工工序后,吡虫啉、啶虫脒、精甲霜灵、嘧菌酯和苯醚甲环唑5种农药在剁辣椒加工过程中的残留量变化情况。结果表明:剁辣椒中5种农药的残留量随着加工工序的增加而呈下降的趋势,全过程加工因子分别为0.2、0.32、0.23、0.21和0.14。经过剁辣椒家常腌制21 d后5种农药的农药残留的膳食暴露量大大降低,膳食风险指数分别较未加工降低了80.6%、68.7%、76.3%、78.4%、85.9%。而在不同加工工序中不同农药的加工因子变化有差异,这与农药本身的理化特性密不可分,log Kow（辛醇水分配系数）值小的农药（吡虫啉和啶虫脒）,在水洗处理下的残留量少,且冲洗处理较浸泡处理去除农药效果好;而log Kow值大的农药（嘧菌酯和苯醚甲环唑）,在加盐腌制处理下的残留量少,且在剁辣椒腌制的无氧环境中农药降解速率逐渐变缓。因此剁辣椒家常加工过程可以减少农药残留量,提高剁辣椒食用安全性。     

冷藏与家庭处理对黄瓜中7 种农药残留的影响

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。     

清洗方法对果蔬农药残留去除效果的影响

为有效去除蔬菜水果中农药残留以提高食用安全性,比较用清水、淘米水、洗洁剂浸泡和臭氧机对青菜、米苋、蕹菜、芹菜、黄瓜、辣椒和茄子中常用农药百菌清、腐霉利和氯氟氰菊酯残留的去除效果。结果表明:同种蔬菜相同清洗方式,3种农药残留去除率依次为:百菌清腐霉利氯氟氰菊酯[青菜清水浸泡10 min后,百菌清、腐霉利、氯氟氰菊酯去除率分别为(90.34±3.63)%、(76.34±1.76)%、(22.73±5.26)%];不同种类蔬菜同种农药残留的去除效果由高到低为:叶菜类果菜类[青菜和黄瓜清水浸泡10 min后,百菌清去除率分别为(90.34±3.63)%,(56.59±2.77)%];不同清洗方式对农药残留的去除效果,采用淘米水浸泡5 min~10 min,去除农药残留效果最好。此外,对于带皮果蔬黄瓜,通过去皮,百菌清去除率为100%,腐霉利去除率为77.5%。结论:农药残留的去除效果与清洗方式、农药和果蔬种类有关。     

不同清洗和加工方式对苹果中残留吡虫啉的去除效果

以苹果中残留吡虫啉为研究对象,根据中国家庭在苹果食用前的清洗习惯,选择6 种不同清洗方式（清水冲洗、清水浸泡后再冲洗、食用盐溶液浸泡后再冲洗、食用醋溶液浸泡后再冲洗、食用碱溶液浸泡后再冲洗和果蔬清洗剂溶液浸泡后再冲洗）清洗苹果。研究表明,清水浸泡后再冲洗对苹果残留吡虫啉的去除效果最好,去除率为53.46%～84.23%,加工因子为0.157 7～0.465 4。在苹果加工方式中,清水浸泡后再冲洗、去皮对苹果残留吡虫啉去除率为91.20%～97.64%,加工因子为0.023 6～0.088 0。清水浸泡后再冲洗、去皮、榨汁对苹果残留吡虫啉的去除率为93.26%～97.85%,加工因子为0.021 5～0.067 4。此研究为评估不同的清洗、加工方式对苹果中残留农药的去除效果,对食品风险性评估具有重要指导意义。     

清洗对蔬菜中灭蝇胺、咪鲜胺及其代谢物的影响

为研究清洗处理对蔬菜中农药残留的影响,选择3种不同类型的蔬菜品种,设置3个农药浓度组分别为空白、低浓度、高浓度组进行田间喷施试验,在安全间隔期后进行采收,对比3种蔬菜中灭蝇胺、咪鲜胺及其代谢物的去除效果。结果表明,3种蔬菜清洗后的加工因子均小于1,其中灭蝇胺的去除率为25.61%～66.00%,三聚氰胺的去除率为14.69%～89.74%,2,4,6-三氯苯酚的去除率为20.69%～50.73%。综上,清洗可以去除2种农药及其代谢物,但达不到完全去除,其中灭蝇胺的去除效果较咪鲜胺更好。     

Reduction of pesticides residues on okra fruits by different processing treatments

For the first time, the effect of washing, water boiling, chemical boiling, steaming and cooking treatments on the reduction of residues of indoxacarb, fenarimol, acetamiprid and chlorfenapyr in okra fruits was investigated. Residues were analyzed using quick, easy, cheap, effective, rugged, and safe (QuEChERS) method combined with liquid chromatography tandem-mass spectrometry (LC–MS/MS). Our results show that some treatments could significantly decrease pesticide residues. The reduction of residues by washing treatment was not correlated to water solubility: Chlorfenapyr (non-systemic pesticide) was decreased by 90 % and acetamiprid (systemic pesticide) was removed by 48 %. Therefore, we suggest that pesticide residues were washed off by removing the loosely attached pesticides on the okra fruit surface. The time of exposure in both boiling and steaming treatments has no significant effect on reduction of pesticides residues. Additionally, cooking after the washing and boiling treatments reduced the pesticides residues. In particular, acetamiprid was reduced after the cooking treatment to 90 %.     

烹食过程对蔬菜中五种农药残留的动态影响

利用色谱分析法研究白菜和菜豆中克百威、甲胺磷、氧乐果、PP-DDT和氰戊菊酯等5种农药在洗涤和烹饪处理后残留量的动态变化情况,为农药残留风险分析与限量标准制订提供参考。结果表明,洗涤处理后农药残留去除率在8.0%—77.7%之间,清水洗涤效果最差;不同烹饪方式的去除效果差距明显,炸制处理最高达94.1%,而蒸制处理仅为48.3%;白菜样品的洗涤处理效果好于菜豆,烹饪处理效果则相反;克百威、甲胺磷和氰戊菊酯的洗涤处理效果较好,而氧乐果的煮制处理去除率最高,PP-DDT在其它烹饪方式处理后去除率较高。     

Reduction of methomyl and acetamiprid residues from tomatoes after various household washing solutions

The removal of pesticide residues is essential in order to control and reduce the harmful effects of pesticides commonly used in agriculture. The aim of this study was to investigate the effectiveness of 18 different household washing solutions for the reduction of methomyl and acetamiprid residues from tomatoes. These basic household solutions were used to prepare washing solution to remove pesticides. During this study, tomatoes were divided into two groups: in the first group, tomatoes were treated with the pesticides and the second group was washed with household solutions (distilled water, acetic acid, sodium chloride, ethanol, sodium bicarbonate, hydrogen peroxide, sodium hypochlorite, and liquid soap, lemon juice, mineral water, zam-zam water, whey, milk, and their combinations) after treating with pesticides. The pesticides residues in all samples were extracted by the QuEChERS technique, analyzed by LC-MS/MS. The results showed significant reduction in residues of all washed groups compared with the control (p < 0.01). Acetic acid, sodium chloride+sodium bicarbonate, zam-zam water, acetic acid+sodium chloride, sodium hypochlorite, milk, acetic acid+sodium chloride+sodium bicarbonate, liquid whey, liquid soap, lemon juice, ethanol, and sodium bicarbonate were found to remove more than 50% of both pesticide residues. The effectiveness of washing solutions was different for every type of pesticide. In the same way, blend of washing solutions has shown a synergetic effect on the removal of pesticides and was more effective compared to one solution. This research has raised the potential use of household solutions easily found at home that could be used to remove pesticide residues.     

Effect of processing on the reduction of pesticide residues in a traditional Chinese medicine (TCM)

ABSTRACT

The behaviour of residues of tebuconazole, prochloraz, and abamectin in rehmannia during rehmannia decoction processing was systemically assessed. The pesticides were determined by ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS) after each processing step including washing, steaming and drying, carbonising, and boiling. Results showed that the pesticide residues significantly decreased after the steps of washing, carbonising, and boiling. Washing reduced pesticide residues by 41.2%–60.0%; carbonising reduced pesticides by 27.1%–71.1% in both prepared rehmannia and unprepared rehmannia. After boiling, the concentrations of tebuconazole and prochloraz were 0.0002–0.0022 mg kg^?1 in decoctions. Abamectin was not detected in rehmannia after carbonising, and it was not detected in decoctions either. The processing factors (PFs) were less than 1 during food processing, indicating that the full set of processing can reduce the residues of tebuconazole, prochloraz, and abamectin in rehmannia decoction.     

酸性电生功能水联合超声波去除马铃薯净菜中4种农药残留效果分析

为研究电生功能水联合超声波清洗对马铃薯净菜中农药残留的去除效果,对采用不同切割方式的马铃薯净菜进行腐霉利、甲拌磷、百菌清和毒死蜱混合模拟污染,通过QuEChERS前处理方法结合气相色谱-质谱联用法(GC-MS)进行检测,得到酸性电生功能水(AcEW)-超声波清洗处理对马铃薯净菜中4种农药残留的去除率,探讨不同清洗液、样...     

Effects of processing and cooking on the levels of pesticide residues in rice samples

The effects of processing and cooking on the levels of pesticide residues in rice samples were investigated for 11 pesticides in pre-harvest (9 pesticides) and post-harvest (4 pesticides) samples. In the polishing process, the transfer ratio (%, total pesticide residue amount in product/that in brown rice) of rice bran ranged from 40% to 106%, and the transfer ratio of polished rice ranged from 9% to 65% in pre-harvest samples. These values varied from pesticide to pesticide. The processing factor (the concentration (mg/kg) of pesticide in product/that in the brown rice) of polished rice ranged from 0.11 to 0.73. The loss of pesticides during processing and/or cooking did not correlate to any single physical or chemical property. Investigation of changes of pesticide residues during processing and/or cooking is useful not only to establish MRLs, but also to recognize actual levels of pesticide residues in food.