食品与发酵工业 >

2022 , Vol. 48 >Issue 11: 192 - 199

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030717

研究报告

高铁酸钾联合表面活性剂去除紫甘蓝、生菜中农药残留的条件优化

  • 卫晓怡 ,
  • 徐涵瑜 ,
  • 张路遥 ,
  • 司晓晶 ,
  • 韩梅 ,
  • 崔琳琳
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  • (上海商学院 酒店管理学院食品系,上海,200235)
第一作者:博士,副教授(通信作者,E-mail:weixy@ sbs.edu.cn)

收稿日期: 2022-01-05

  修回日期: 2022-02-09

  网络出版日期: 2022-06-23

基金资助

上商启明星科研项目(11999-3061);上海市自然科学基金项目(20ZR1440200);上海商学院校级一流本科课程建设项目(SBS-2022-XJJK-01);上海商学院校级教育教学改革研究项目(SBS-2022-XJJG-02);上海商学院大学生创新创业项目;上商青年科研创新团队项目(14KY-QNTD05)

收起

Optimization on removal conditions of pesticide residues in purple cabbage and lettuce using potassium ferrate combined with surfactant

  • WEI Xiaoyi ,
  • XU Hanyu ,
  • ZHANG Luyao ,
  • SI Xiaojing ,
  • HAN Mei ,
  • CUI Linlin
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  • (Department of Food Science, College of Hospitality Management, Shanghai Business School, Shanghai 200235, China)

Received date: 2022-01-05

  Revised date: 2022-02-09

  Online published: 2022-06-23

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摘要

该研究以鲜切蔬菜中常见的紫甘蓝和生菜为研究对象,通过浸泡毒死蜱、乐果、丁硫克百威、联苯菊酯等农药导致叶面吸附而模拟农残超标,以响应面法优化高铁酸钾(K2FeO4)的清洗条件,并添加表面活性剂椰子油脂肪酸二乙醇酰胺(coconut oil fatty acid diethanolamide,CDEA)以提高蔬菜叶面农残的去除效果。结果表明,在28 ℃、0.6 g/L的K2FeO4清洗15 min的最优条件下,添加20 g/L CDEA使毒死蜱、乐果、丁硫克百威在紫甘蓝中去除率达77.35%、73.56%、70.12%,在生菜中达82.34%、78.11%、79.58%;添加80 g/L CDEA使联苯菊酯在紫甘蓝和生菜中的去除率分别为70.57%、74.48%。研究表明,K2FeO4结合CDEA是一种高效的农残去除剂,可推广应用于鲜切蔬菜的加工处理。

关键词： 高铁酸钾; 表面活性剂; 紫甘蓝; 生菜; 农药残留; 清洗处理

本文引用格式

卫晓怡 , 徐涵瑜 , 张路遥 , 司晓晶 , 韩梅 , 崔琳琳 . 高铁酸钾联合表面活性剂去除紫甘蓝、生菜中农药残留的条件优化[J]. 食品与发酵工业, 2022 , 48(11) : 192 -199 . DOI: 10.13995/j.cnki.11-1802/ts.030717

Abstract

In this study, purple cabbage and lettuce were used as raw material and soaked in chlorpyrifos, dimethoate, carbofuran, bifenthrin pesticides resulting in leaf pesticide adsorption exceed the maximum residue limits. The washing treatment by potassium ferrate (K2FeO4) was optimized by using the response surface methodology and the best parameters for removing vegetable pesticide residues was determined. Moreover, as a surfactant, the coconut oil fatty acid diethanolamide (CDEA) was added to improve the removal effect of pesticide residues on vegetables. The results showed that under the optimal conditions of 28 ℃ and 0.6 g/L K2FeO4 cleaning for 15 min, the removal rates of chlorpyrifos, dimethoate and carbosulfan in purple cabbage could reach 77.35%, 73.56% and 70.12% by adding 20 g/L CDEA. In lettuce, the removal rates were 82.34%, 78.11% and 79.58%. While the removal rate of bifenthrin were 70.57% and 74.48% by the addition of 80 g/L of CDEA in purple cabbage and lettuce, respectively. Therefore, the results showed that potassium ferrate combined with the surfactant was an effective pesticide residue remover, which could be widely used in fresh cut vegetables processing.

Key words： potassium ferrate; surfactant; purple cabbage; lettuce; pesticide residues; washing treatment

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