不同贮藏保鲜条件和加工过程对草莓及其加工产品中粉唑醇残留的影响

目的:研究不同温度贮藏、不同保鲜剂保鲜后贮藏以及加工过程对草莓及其加工产品中粉唑醇残留的影响。方法:草莓样品利用液相色谱串联质谱(UPLC-MS/MS)进行粉唑醇残留量分析。结果表明:粉唑醇在常温22℃下贮藏4 d粉唑醇降解率最高达到61.54%。山梨酸钾保鲜后草莓常温贮藏72 h后降解率最低为16.48%。草莓酱加工过程中发现灭菌后的草莓酱中粉唑醇浓度(0.61 mg/kg)为整个过程最低。结论:粉唑醇在常温下贮藏降解快,保鲜剂并不影响粉唑醇的降解,柠檬酸钠和山梨酸钾处理后同比常温下未处理草莓粉唑醇的降解减慢。清洗、榨汁和灭菌过程均能去除粉唑醇在草莓中的残留。

Effect of Storage and Preservation and Processing on the Flutriafol Residues in Strawberry and Processed Products

Objective:The effect of different temperature storage,storage after preservation of different preservatives and processing on the flutriafol residues in strawberry and processed products. Methods:Pesticide residues in strawberry samples were determined by ultra-performance liquid chromatography coupled with tandem mass spectrometry(UPLC-MS/MS). Results:The flutriafol residues in strawberry degraded fast with the reduction of 61.54% in the room temperature(22℃)storage on 4 days.And flutriafol residues in strawberry degraded slowly with the reduction of 16.48% after potassium sorbate on 72 h. In the process of strawberry jam,the concentration(0.61 mg/kg)in strawberry jam after sterilization was found to be the lowest in the whole process. Conclusion:In normal temperature,the degradation of flutriafol was fast,and the preservatives did not affect the degradation of flutriafol. The degradation rate of the flutriafol in the strawberry which treated by sodium citrate or potassium sorbate was slower than untreated at normal temperature. The washing,juicing and sterilization process can remove the residue in strawberry.