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。

Effect of Food Processing on Pesticide Residues in Fruits and Vegetables Evaluated by Meta-analysis

A meta-analysis approach was used to study the effects of food processing on pesticide residues in fruits and vegetables. The response ratios, confidence intervals, and intra assay coefficients of variation for the effects of specific food processing methods on the pesticide residues in fruits and vegetables were obtained via literature search using multiple databases, data collection, and meta-analysis; the homogeneity of the data was examined by Q-statistic. The results indicated that the collect data were homogeneous and all the response ratios from the processing methods, including washing with tap water, washing with various solutions, peeling, boiling, frying, blanching, and baking, were all less than 0.6, indicating that the food processing methods mentioned in the paper showed optimum effects on the removal of the pesticide residues in fruits and vegetables, with a removal rate of up to 40%. Among these, the response ratios of blanching and baking were 0.04 and 0.01, respectively, showing that both methods effectively removed pesticide residues (a removal rate of more than 95%). Compared with tap water washing, washing with acetic acid solution, sodium chloride solution, sodium carbonate solution or sodium bicarbonate solution showed a favorable effect in the removal of pesticide residues. The response ratios reflecting the effect of the food processing on the pesticide residues in fruits and vegetables were obtained by a meta-analysis approach, which has applications in food safety risk assessment. This method can also serve as a guide for fruit and vegetable consumption.