果蔬加工过程农药残留行为研究及加工因子在风险评估中的应用

食品安全问题一直是社会关注的焦点，而果蔬中农药残留是影响食品安全的重要因素之一。果蔬产品大部分需要经过加工处理，残留在果蔬中的农药在加工过程中受到不同程度的影响，如清洗、去皮等加工对于果 蔬表面的非内吸性农药有显著的去除效果，而热处理过程对某些农药存在蓄积作用，在某些情况下也会加快分解或形成有毒的代谢产物。随着加工工艺水平不断提升，新型的加工方式在果蔬加工过程中应用越来越广泛，对农药残留影响也越发复杂。因此，本文对果蔬加工过程中农药残留行为影响进行系统综述，并总结农药残留加工因子在膳食暴露评估中的应用，以期为农药残留进行精准膳食风险评估和农药合理使用提供依据。

Study on pesticide residue behavior during fruit and vegetable processing and application of processing factors in risk assessment

Pesticide residues in fruits and vegetables are one of the significant variables affecting food safety, which has always been a major concern for society. The majority of fruits and vegetables require processing. Processing has varied degrees of impact on pesticide residues in fruits and vegetables. For instance, non-systemic pesticides on the surfaces of fruits and vegetables can be largely removed through cleaning, peeling, and other processing. However, can cause some pesticides to accumulate and, in rare situations, might speed up the decomposition or produce harmful metabolites. New processing techniques are being utilized in the processing of fruits and vegetables at an increasing rate, and as processing technology advances, their impacts on pesticide residues become more complex. In order to provide the foundation for an accurate dietary risk assessment of pesticide residues and the prudent use of pesticides, the effects of pesticide residues in fruit and vegetable processing were systematically reviewed in this paper, along with the application of pesticide residues processing factors in dietary exposure assessment.