上海农业学报2011，Vol.27Issue(1)：124-128,5.
蔬菜餐前处理与农药残留关系的研究
Study on the relationship between treatments of edible vegetables and pesticide residues
陆文玉 1吴敬忠 1张霆 1吴君兰 1顾玉珍 1赵红双1
作者信息
- 1. 上海市闵行区农业技术服务中心,上海,201109
- 折叠
摘要
Abstract
Edible leaf vegetables and solanaceous vegetables were treated by adopting different soaking methods ,soaking periods, and peeling methods in order to study the variations of pesticide residues in the vegetables. The results showed that soaking Chinese cabbage in water for 0～10 min and then washing could reach the highest rate of removing the cyfluthrin and cypermethrin residues, or 45.0％～66.7％ ,and directly washing could have the rate of removing the fenvalerate and dimethoate residues to the maximum, or 60.0％ ～64.9％. Soaking lettuce in water for 10 min and then washing could remove the cyfluthrin, cypermethrin and fenvalerate residues to the maximum,with the removal rate being 62.1％～87.5％; For removing the dimethoate residue,soaking lettuce in water for 30 min and then washing could reach the highest removal rate, or 52.7％, and soaking for 10 min and then washing could reach 40.9％ in the removal rate. As for eggplants and cucumbers,different-time soakings and peeling treatment could reach 53. 8％ ～ 100％ in the rate of removing cyfluthrin, cypermethrin, fenvalerate, dichlorvos, folimat and dimethoate residues, and the average removal percentage was 87％. Therefore, it was suggested that Chinese cabbage and lettuce be soaked with water for 0～10 min and then washed before being used as table vegetables, and eggplants and cucumbers be washed with water and then peeled.关键词
蔬菜/浸泡/去皮/农药残留/去除率分类
农业科技引用本文复制引用
陆文玉,吴敬忠,张霆,吴君兰,顾玉珍,赵红双..蔬菜餐前处理与农药残留关系的研究[J].上海农业学报,2011,27(1):124-128,5.
