The enzyme inhibition method can be used to quickly detect organophosphate and carbamate pesticide residues, which inhibit the activity of esterase. But spicy vegetables also contain sulfur compounds that affect enzyme activity, which can lead to false positives. In this experiment, using activity inhibition rate as the index, different heating treatment and time to deal with 4 kinds of spicy vegetables were carried out to eliminate or reduce the false positive in enzyme inhibition method. The results indicated that under the appropriate heating temperature, which was 80 ℃, 90 ℃, 80 ℃, 80 ℃, for chives, onion, garlic and green pepper, respectively, the inhibition rate of enzyme activity decreased from 37.06%, 9.65%, 17.02%, 50.34% to 12.69%, 2.95%, 5.79%, 33.61%, respectively. In addition to green pepper, to some extent, this method could eliminate or greatly reduce the false positive that brought by spicy vegetables in the enzyme-inhibition method, which could improve the accuracy in enzyme-inhibition method to detect organophosphate and carbamate pesticide residues in spicy vegetables.
JIANG Lu
,
YE Lin
,
HOU Xiaoyan
,
SHEN Guanghui
,
LI Shanshan
,
ZHANG Zhiqing
. Elimination of false positive in the detection of spicy vegetables by wheat bran esterase-inhibition method[J]. Food and Fermentation Industries, 2021
, 47(4)
: 247
-252
.
DOI: 10.13995/j.cnki.11-1802/ts.025009
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