农药胁迫对小白菜营养品质的影响及农药残留的去除方法研究
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1.华中农业大学食品科技学院;2.洛阳师范学院食品与药品学院

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湖北省农业科技创新中心,中央高校基本科研业务费专项资金


Effect of pesticide stress on nutritional quality of pakchoi and removal methods of pesticide residues
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College of Food Science and Technology, Huazhong Agricultural University

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    摘要:

    对小白菜施加低、中、高浓度的农药(百菌清、毒死蜱和氟虫腈),研究了农药残留对小白菜营养品质的影响。比较了不同清洗方式(自来水、盐水、碱水、淘米水和洗涤剂)和烹饪方式(烫漂、沸水煮和热油翻炒)对小白菜农药残留的去除效果。结果表明:小白菜水分含量、可溶性蛋白质和硝酸盐含量随施药浓度增加均先降低后增加;不同处理组间维生素C含量和类胡萝卜素含量无显著性差异(P>0.05);还原糖、钙和磷含量与空白组相比均先增加后降低;高浓度组粗纤维含量增加。洗涤剂清洗对于3种农药均有良好的去除效果,碱水浸泡和淘米水浸泡效果次之,盐水和自来水效果最差。百菌清的热稳定性差,受热极易分解,3种烹饪方式去残留率均在94%以上;60℃烫漂和100℃煮沸对毒死蜱的去除率较低,而热油翻炒能明显提高毒死蜱的去除率;对氟虫腈而言,热油翻炒去残留效果最好,沸水煮和烫漂次之。

    Abstract:

    The effect of pesticide residues on the nutritional quality of pakchoi has been studied by applying low, medium and high concentrations of pesticides (chlorothalonil, chlorpyrifos and fipronil) to pakchoi. The effects of different washing and cooking methods on removing pesticide residues in pakchoi were compared. The results showed that the contents of water, soluble protein and nitrate all decreased firstly and then increased with the increase of the application concentration; there were no significant differences in vitamin C contents and carotenoid contents between the different treatment groups(P> 0.05); the contents of reduced sugar, calcium and phosphorus increased firstly and then decreased compared with the blank group; the crude fiber content of high concentration group increased. Detergent had the best removal effect for all the three pesticides, alkali water and rice washing water soaking was the second, and salt water and clear water was the last. The thermal stability of chlorothalonil is poor, and the removal percentages of three cooking methods for chlorothalonil were all above 94%; 60℃ blanching and 100℃ boiling for chlorpyrifos had lower removal effect, while hot oil stir-frying could significantly improve the removal effect; the removal effect of stir-frying was the best for fipronil, followed by blanching and boiling.

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  • 收稿日期:2022-05-15
  • 最后修改日期:2022-06-18
  • 录用日期:2022-06-21
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