食品工业科技Issue(12)：96-98,102,4.
不同烹调方式对马铃薯中氯苯胺灵残留量的影响
Effect of different cooking ways on CIPC residue concentrations in potatoes
摘要
Abstract
Residue concentrations of main component of the potato sprout inhibitor chlorpropham（CIPC）in potatoes were affected by both treatment way of sprout inhibitor and methods of cooking potato. Potatoes were treated with self-made potato sprout inhibitor powder for 4d,then were stored at 18～22℃ and 3～5℃ for 30d,respectively. The results showed that the CIPC concentrations in the peel of potatoes were 22. 48～36. 27,45. 35～56. 40,63. 72～74. 61mg·kg-1 by treating with boiling、pressure cooking and microwave cooking,respectively. While in the peeled tubers,the residues were 2. 17～3. 32,2. 86～3. 70,3. 54～4. 02mg·kg-1. By the methods of treatment above compared with contrast control,it showed that the CIPC residue concentrations in the peel had significant differences,but no significant differences in the peeled tuber. Meanwhile,the highest residue were found in the potato tubers at 4℃,and the little amounts of CIPC in the cooking water was also detected.关键词
高效液相色谱法/抑芽剂/氯苯胺灵/高压锅烹调/微波炉烹调Key words
high performance liquid chromatography/sprouts inhibitor/chlorpropham/pressure cooking/microwave cooking分类
轻工纺织引用本文复制引用
李守强,田世龙,刘刚,安丽丽,葛霞,程建新..不同烹调方式对马铃薯中氯苯胺灵残留量的影响[J].食品工业科技,2011,(12):96-98,102,4.基金项目
现代农业产业技术体系建设专项 （）
科技人员服务企业行动项目 （）
国家科技支撑计划项目 （）
农业科技成果转化资金项目 （）
国家自然基金项目 （）
