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。

Effect of chlorpyrifos residue by different processing methods in cowpea

Chlorpyrifos were widely used,the increasingly pesticide residue in vegetables were harmful to food safety. The effect of immersion time in water,washing after immersion,1% NaHCO3,vinegar,dishwashing liquid and salt solution on cowpea were analyzed through gas chromatography. Different waterlogging time was helpful for the chlorpyrifos remove,which the removeale rate was 33.332%～70.718%;To clean the chlorpyrifos in cowpea with water flow after different waterlogging time,which the removal rate were 45.623%～69.924%;To remove the chlorpyrifos by flushing with 1% NaHCO3 solution,which the removal rate was 25.257%～49.299%;The eliminating effect of vinegar was good,the eliminating effect of dishwashing liquid was 17.588%～41.895%,and salt washing were not ideal. The detail for the best clean condition was to soak 15mins and before washing 2 mins,the removale rate was 42.651%～46.358%. The diet exposure assessment should take the processing in consideration to evaluate the pesticide residue on the diet exactly,which will be truly closed to the diet exposure volume,decrease the pesticide risk value.So will be positive to guarantee the diet safety.