五种加工方式对黄瓜中10种农药残留的去除效果
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摘要
在实验室模拟沉积农药条件下,通过液相色谱-串联质谱(LC-MS/MS)和气相色谱-串联质谱(GC-MS/MS)检测技术,研究了经水洗、水煮、炒制、去皮和腌制5种加工方式后,多菌灵、吡虫啉、啶虫脒、乙霉威、霜霉威、丙溴磷、氯氰菊酯、三唑磷、敌敌畏和嘧霉胺10种农药在黄瓜中的残留量变化情况。结果表明:在5种加工方式中,以去皮处理对农药的去除效果最明显,其中丙溴磷和氯氰菊酯的加工因子(PF)均为0.04,其他4种加工方式对农药去除效果的强弱顺序为水煮>炒制、水洗、腌制;农药的log Kow(辛醇水分配系数)值跟农药的去除效果直接相关,经水洗和水煮2种加工方式处理后,农药的log Kow值越小,越易被去除。另外,水洗、水煮和炒制处理,在0～10 min内随处理时间延长农药残留量呈减小的趋势,10种农药的PF变化范围为:水洗时PF在1.00～0.62之间,水煮时PF在0.86～0.37之间,炒制时PF在1.13～0.52之间。
The removal efficiencies of ten pesticide residues(carbendazim, imidacloprid, acetamiprid,diethofencarb, propamocarb, profenofos, cypermethrin, triazophos, dichlorvos and pyrimethanil) from cucumber by five different processing methods(washing, boiling, stir-frying, peeling and salting) were investigated under laboratory simulation using LC-MS/MS and GC-MS/MS. The results showed that peeling was the most effective pesticide removal method among these processing methods. Especially,in the cases of profenofos and cypermethrin, the processing factors by peeling were both 0.04. The pesticide removal abilities of other investigated processing methods were in the following order: boiling >stir-frying, washing, and salting. Meanwhile, it was found that the effects of processing methods were directly related to the log Kow of each pesticide. The smaller the log Kow of pesticides, the easier to remove them by washing and boiling. Moreover, we also investigated the time effect of pesticide residue removal with washing, boiling and stir-frying within 10 min. The results showed a decreasing trend of pesticide residue amounts with the increase of treatment time. For all investigated pesticide residues, the processing factors for washing, boiling and stir-frying varied in the region of 1.00-0.62,0.86-0.37 and 1.13-0.52, respectively, after 10 min treatments.
The removal efficiencies of ten pesticide residues(carbendazim, imidacloprid, acetamiprid,diethofencarb, propamocarb, profenofos, cypermethrin, triazophos, dichlorvos and pyrimethanil) from cucumber by five different processing methods(washing, boiling, stir-frying, peeling and salting) were investigated under laboratory simulation using LC-MS/MS and GC-MS/MS. The results showed that peeling was the most effective pesticide removal method among these processing methods. Especially,in the cases of profenofos and cypermethrin, the processing factors by peeling were both 0.04. The pesticide removal abilities of other investigated processing methods were in the following order: boiling >stir-frying, washing, and salting. Meanwhile, it was found that the effects of processing methods were directly related to the log Kow of each pesticide. The smaller the log Kow of pesticides, the easier to remove them by washing and boiling. Moreover, we also investigated the time effect of pesticide residue removal with washing, boiling and stir-frying within 10 min. The results showed a decreasing trend of pesticide residue amounts with the increase of treatment time. For all investigated pesticide residues, the processing factors for washing, boiling and stir-frying varied in the region of 1.00-0.62,0.86-0.37 and 1.13-0.52, respectively, after 10 min treatments.
引文
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[14]BIAN Y, LIU F, CHEN F, et al. Storage stability of three organophosphorus pesticides on cucumber samples for analysis[J].Food Chem, 2018, 250:230-235.
[15]农作物中农药残留试验准则:NY/T 788—2018[S].北京:中华人民共和国农业农村部,2018.Guideline for the testing of pesticide residues in crops:NY/T788—2018[S]. Beijing:Ministry of Agriculture and Rural Affairs of the People’s Republic of China, 2018.
[2]ZHAO L W, GE J, LIU F M, et al. Effects of storage and processing on residue levels of chlorpyrifos in soybeans[J]. Food Chem, 2014,150:182-186.
[3]BONNECHERE A, HANOT V, JOLIE R, et al. Effect of household and industrial processing on levels of five pesticide residues and two degradation products in spinach[J]. Food Control, 2012, 25(1):397-406.
[4]HOLLAND P, HAMILTON D, OHLIN B, et al. Effects of storage and processing on pesticide residues in plant products[J]. Pure Appl Chem, 1994, 66(2):335-356.
[5]KAUSHIK G, SATYA S, NAIK S. Food processing a tool to pesticide residue dissipation:a review[J]. Food Res Int, 2009, 42(1):26-40.
[6]TIMME G, WALZ-TYLLA B. Effects of food preparation and processing on pesticide residues in commodities of plant origin[J].Pestic Res Food Drink Water, 2004:121-148.
[7]BERRADA H, FERNáNDEZ M, RUIZ M, et al. Surveillance of pesticide residues in fruits from Valencia during twenty months(2004/05)[J]. Food Control, 2010, 21(1):36-44.
[8]BOULAID M, AGUILERA A, CAMACHO F, et al. Effect of household processing and unit-to-unit variability of pyrifenox,pyridaben, and tralomethrin residues in tomatoes[J]. J Agric Food Chem, 2005, 53(10):4054-4058.
[9]BURCHAT C S, RIPLEY B D, LEISHMAN P D, et al. The distribution of nine pesticides between the juice and pulp of carrots and tomatoes after home processing[J]. Food Addit Contam, 1998,15(1):61-71.
[10]RASMUSSSEN R R, POULSEN M E, HANSEN H C, et al.Distribution of multiple pesticide residues in apple segments after home processing[J]. Food Addit Contam, 2003, 20(11):1044-1063.
[11]HUAN Z, XU Z, JIANG W, et al. Effect of Chinese traditional cooking on eight pesticides residue during cowpea processing[J].Food Chem, 2015, 170:118-22.
[12]XU X M, CHEN J Y, LI B R, et al. Carbendazim residues in vegetables in China between 2014 and 2016 and a chronic carbendazim exposure risk assessment[J]. Food Control, 2018, 91:20-25.
[13]LIANG Y, WANG W, SHEN Y, et al. Effects of home preparation on organophosphorus pesticide residues in raw cucumber[J]. Food Chem,2012, 133(3):636-640.
[14]BIAN Y, LIU F, CHEN F, et al. Storage stability of three organophosphorus pesticides on cucumber samples for analysis[J].Food Chem, 2018, 250:230-235.
[15]农作物中农药残留试验准则:NY/T 788—2018[S].北京:中华人民共和国农业农村部,2018.Guideline for the testing of pesticide residues in crops:NY/T788—2018[S]. Beijing:Ministry of Agriculture and Rural Affairs of the People’s Republic of China, 2018.