| 剁辣椒家常加工对5种农药残留的影响 |
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| 引用本文： | 李凯龙,陈武瑛,陈同强,张忞,熊志林,王丹,陈昂. 剁辣椒家常加工对5种农药残留的影响[J]. 食品工业科技, 2021, 42(16): 229-235. DOI: 10.13386/j.issn1002-0306.2020110264 |
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| 作者姓名： | 李凯龙 陈武瑛 陈同强 张忞 熊志林 王丹 陈昂 |
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| 作者单位： | 1.湖南省植物保护研究所/湖南省农业科学院环境安全评价中心,湖南长沙 4101252.湖南省食品质量监督检验研究院,湖南长沙 410111 |
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| 基金项目： | 国家重点研发计划（2018YFD0200100）;湖南省自然科学基金（2020JJ5312） |
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| 摘 要： | 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...
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| 关 键 词： | 剁辣椒 加工 农药残留 加工因子 |
| 收稿时间： | 2020-11-30 |
Effect of Chopped Pepper Processing on the Residues of 5 Pesticides |
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| LI Kailong,CHEN Wuying,CHEN Tongqiang,ZHANG Min,XIONG Zhilin,WANG Dan,CHEN Ang. Effect of Chopped Pepper Processing on the Residues of 5 Pesticides[J]. Science and Technology of Food Industry, 2021, 42(16): 229-235. DOI: 10.13386/j.issn1002-0306.2020110264 |
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| Authors: | LI Kailong CHEN Wuying CHEN Tongqiang ZHANG Min XIONG Zhilin WANG Dan CHEN Ang |
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| Affiliation: | 1.Institute of Plant Protection, Hunan Academy of Agricultural Science, Changsha 410125, China2.Hunan Institute of Food Quality Supervision Inspection and Research, Changsha 410111, China |
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| Abstract: | To study the effect of chopped pepper homemade processing on pesticide residues, the QuEChERS combined with liquid chromatography tandem mass spectrometry (LC-MS/MS) detection method for 5 pesticides in chopped pepper was established by optimizing the dispersive solid phase extraction method under the conditions of simulated deposition of pesticides in the laboratory. After washing, drying, chopping, and salting for 4 processing procedures, the changes in the residual amount of the five pesticides (imidacloprid, acetamiprid, metalaxyl-M, azoxystrobin and difenoconazole) during the processing of chopped peppers were researched. The results showed that the residues of the five pesticides showed a decreasing trend with the increase of processing procedures, and the overall processing factor was 0.2, 0.32, 0.23, 0.21 and 0.14, respectively. After chopped peppers were pickled at home treatment for 21 days, the dietary exposure of the pesticide residues of the five pesticides was greatly reduced, and the dietary risk index was reduced by 80.6%, 68.7%, 76.3%, 78.4%, and 85.9% respectively compared with the unprocessed. However, the processing factor changes of different pesticides in different processing procedures were different, which was inseparable from the physical and chemical properties of the pesticide. Pesticides with a small log Kow (octanol water partition coefficient) had a small residual amount under washing treatment. The washing treatment was better than the immersion treatment to remove pesticides, while the pesticides with a large log Kow value had less residues under the salting treatment, and the degradation rate of the pesticides slowed down in the anaerobic environment of pickled peppers. Therefore, the homemade processing of chopped peppers could reduce the amount of pesticide residues and improve the food safety of chopped peppers. |
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