食品与发酵工业 >

2022 , Vol. 48 >Issue 6: 125 - 133

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026502

研究报告

电生功能水清洗对鲜切蔬菜农药残留去除的影响

  • 刘媛 ,
  • 朱旭冉 ,
  • 王健 ,
  • 刘洋 ,
  • 万宇平 ,
  • 吴小胜 ,
  • 李娜 ,
  • 王继英 ,
  • 刘佳 ,
  • 苗雨田
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  • 1(河北北方学院 河北省农产品食品质量安全分析检测重点实验室,河北 张家口,075000)
    2(承德市农林科学院,河北 承德,067000)
    3(北京勤邦生物技术有限公司,北京,102206)
    4(河北英茂生物科技有限公司,河北 石家庄,050000)
    5(国家副食品质量监督检验中心,北京,102209)
博士, 副教授(王健教授为通信作者,E-mail:xuanyuanjian0228@126.com)

收稿日期: 2020-12-18

  修回日期: 2021-05-11

  网络出版日期: 2022-04-25

基金资助

河北省重点研发计划农业关键共性技术攻关专项(20325501D;18227138D);国家副食品质量监督检验中心合作课题;河北省现代农业技术体系蔬菜产业创新团队建设项目(HBCT2018030208;HBCT2018030212)

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The effects of electrolyzed functional water treatment on pesticides reduction in fresh cut vegetables

  • LIU Yuan ,
  • ZHU Xuran ,
  • WANG Jian ,
  • LIU Yang ,
  • WAN Yuping ,
  • WU Xiaosheng ,
  • LI Na ,
  • WANG Jiying ,
  • LIU Jia ,
  • MIAO Yutian
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  • 1(Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food,Hebei North University, Zhangjiakou 075000, China)
    2(Chengde Academy of Agriculture and Forestry Sciences, Chengde 067000, China)
    3(Beijing Kwinbon Biotechnology Co.Ltd., Beijing 102206, China)
    4(Hebei Kingmoral Biotech Co.Ltd., Shijiazhuang 050000, China)
    5(National Non-staple Food Quality Supervision and Inspection Center, Beijing 102209, China)

Received date: 2020-12-18

  Revised date: 2021-05-11

  Online published: 2022-04-25

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摘要

探究电生功能水(electrolyzed functional water,EFW)清洗处理对鲜切甘蓝、西兰花和彩椒表面有机磷(甲拌磷、毒死蜱)、拟除虫菊酯(高效氯氟氰菊酯、氟氯氰菊酯)和杀菌剂(腐霉利、百菌清)三类农药的去除规律。经农药混合模拟污染、清洗、QuEChERS前处理及GC-MS检测得到6种农药残留的去除率,探讨不同清洗液、样液比、清洗温度、清洗方式及清洗时间对农药残留去除率的影响规律。结果表明,酸性电生功能水(acidic electrolyzed water,AcEW)对甘蓝和西兰花中农药去除效果较好,碱性电生功能水(alkaline electrolyzed water,AlEW)对彩椒中农药去除效果较好;AcEW对拟除虫菊酯和有机磷的去除率较高,而AlEW对杀菌剂的去除率较高;鲜切甘蓝、西兰花和彩椒清洗时的最佳样液比分别为10∶400、10∶1 600和10∶800;25 ℃与45 ℃相比,农药残留去除效果差异不显著(P＞0.05),但4 ℃下多数农药残留去除率显著降低(P＜0.05);总体而言,间歇振荡处理对鲜切甘蓝,连续振荡处理对鲜切西兰花和彩椒具有较好的农药残留去除效果,在此条件下清洗20 min,3种鲜切蔬菜的农药残留去除率分别为72.28%～91.04%、72.28%～90.11%和72.24%～88.12%。该研究所获得的EFW处理对3种鲜切蔬菜的农药残留去除规律,为EFW在叶菜、花菜和果菜类蔬菜采后农药残留去除工艺中的应用提供了理论和技术支持。

关键词： 电生功能水; 鲜切蔬菜; 农药残留; 清洗处理; 气相色谱-质谱联用

本文引用格式

刘媛 , 朱旭冉 , 王健 , 刘洋 , 万宇平 , 吴小胜 , 李娜 , 王继英 , 刘佳 , 苗雨田 . 电生功能水清洗对鲜切蔬菜农药残留去除的影响[J]. 食品与发酵工业, 2022 , 48(6) : 125 -133 . DOI: 10.13995/j.cnki.11-1802/ts.026502

Abstract

The purpose of the research is to investigate the effects of electrolyzed functional water (EFW) treatment on the removal of organophosphorus (phorate and chlorpyrifos), pyrethroid (lambda-cyhalothrin and cyfluthrin) and fungicide (procymidone and chlorothalonil) from the surface of fresh-cut cabbage, broccoli and color pepper. The simulating pollution was carried out by soaking three fresh-cut vegetables in a mixture of pesticides. And the vegetable samples were washed by different treatments, and after which the pesticide removal rates were determined by QuEChERS combined with GC-MS. The effects of washing solution, the ratio of sample to washing solution, washing temperature, washing method and washing time on pesticide removal rates were studied. The results showed that acidic electrolyzed water (AcEW) could efficiently remove pesticide from cabbage and broccoli comparing with other traditional washing solutions, and alkaline electrolyzed water (AlEW) had a better removal effect on pesticides in color pepper. Besides, AcEW showed higher degradation efficiency for pyrethroid and organophosphorus, whereas AlEW was more sensitive to fungicides. The optimal ratio of sample to washing solution for fresh-cut cabbage, broccoli and color pepper was 10∶400, 10∶1 600 and 10∶800, respectively. The pesticide removal rates at 25 ℃ were not significantly different from those at 45 ℃ (P>0.05), but they were significantly higher than those at 4 ℃ (P<0.05). In general, the optimal washing method for fresh-cut cabbage was intermittent oscillation, and the corresponding method for broccoli and color pepper was continuous oscillation. With the treatment of these conditions for 20 minutes, the removal rates of 6 pesticides in fresh-cut cabbage, broccoli and color pepper were 72.28%-91.04%, 72.28%-90.11% and 72.24%-88.12%, respectively. The change patterns of pesticide reduction obtained in this study provide theoretical and technical support for the application of EFW in pesticide residues removal from postharvest leafy, flower and fruit vegetables.

Key words： electrolyzed functional water; fresh-cut vegetables; pesticide residues; washing treatment; gas chromatography-mass spectrometry

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