以娃娃菜为试验对象,研究了有机磷水解酶、吐温、臭氧3种处理方法及其两两组合方法对蔬菜中7种有机磷农药残留的消降效果及对蔬菜营养、色泽和质地的影响。结果表明:6种消降方法都能有效降解娃娃菜表面的残留农药,吐温+臭氧、吐温+酶制剂组合方法较单一消降方法有明显的增效作用。吐温+臭氧组合处理消降率达65%～81%,吐温+酶制剂组合处理敌敌畏、毒死蜱、马拉硫磷、甲基对硫磷的消降率达65%～99%,但对甲胺磷、乙酰甲胺磷、氧乐果等内吸性农药的消降率只有40%。蔬菜经消降技术处理后,L*值、a*值、b*值与对照相比没有明显差异,还原型Vc仍保留在80%以上,且能保持其固有的感官质量要求。

The applications of organophosphorus hydrolase,tween,ozone and combination treatments to the organophosphorus pesticides degradation in baby cabbage were conducted.Their impact on nutrition,color and texture elements of vegetable was analyzed.The result showed that tween combined ozone and tween combined enzyme displayed visible synergistic effect.It was most effective by combination of tween plus ozone with 65%~81% degradation.Washing by tween combined enzyme can reduced four kinds of organophosphorus pesticides residue such as dichlorovos,chlorpyrifos,malathion and methyl-parathion to 65%~99%.And it also had 40% degradation in systemic insecticides such as methamidophos,acephate,omethoate.After degradation,the value of L*,a*,b* in vegetable surface were almost constant.The content of ascorbic acid in the baby cabbage maintained more than 80%.Overall,the baby cabbage kept the good sensory quality.