不同加工工艺对速冻毛豆中毒死蜱残留量的影响

采用气相色谱法,测定了不同加工工艺对速冻毛豆中的毒死蜱残留量的影响。结果表明,各种加工工艺对速冻毛豆中的毒死蜱残留都有不同程度的去除作用。热烫时间越长,毒死蜱残留量越低,98℃热烫180s后,残留下降43.7%;相同时间内,清水浸泡洗涤的去除率为47.0%,15%盐水浸泡洗涤的去除率为81.1%;固定浓度O3处理时间越长,毒死蜱残留量越低,相同时间内,浓度越高的O3处理,毒死蜱的去除率越高,经5mg/kgO3处理30min,去除率为40.3%;H2O2处理也具有与O3处理相同的作用,经3.0mL/LH2O2作用30min,去除率为57.3%。结果显示,适当延长加工工艺中的热烫时间,或采用盐水浸泡的生产工艺,或是采用O3或H2O2处理的生产工艺,均能有效降低速冻毛豆中毒死蜱的残留量。

Effect of Different Process Technology on Final Residues of Chlorpyrifos in Frozen Green Soy Bean

The effects of different process technology on final residues of chlorpyrifos in frozen green soy bean were examined by gas chromatography. The results indicated that various methods played different roles in the reduction of pesticide residues. The final residues of chlorpyrifos in frozen green soy bean decreased with the increase of blanching time. The reduction of pesticide residues was 43.7% at 98℃ after blanching treatment of 180s,and at the same time,the removing rate was 47.0% and 81.1% when washing with water and 15% sodium chloride,respectively. The residues of chlorpyrifos were lower at longer treatment time at fixed ozone concentration. The removing rate was higher at higher concentration of ozone in water at the same time; the removing rate was 40.3% after the treatment with 5mg/kg ozone. The hydrogen peroxide treatment showed the same effects,and the removing rate was 57.3% after the treatment with 3.0mL/L hydrogen peroxide. The results showed that prolonging properly blanching reaction time,using saline immersion,ozone treatment and hydrogen peroxide treatment can significantly decreased chlorpyrifos residues in frozen green soy bean.