食品工业科技2017，Vol.38Issue(16)：9-13,5.DOI:10.13386/j.issn1002-0306.2017.16.003
超声清洗条件下小白菜对甲萘威的吸附特性
The adsorption characteristics of Chinese cabbage on carbaryl under the ultrasonic cleaning
摘要
Abstract
In this paper,the Chinese cabbage were used as the experimental materials to study the characteristics of carbaryl in washing water adsorbed to the vegetables under the ultrasonic technology,which involved different frequencies,powers,washing times,temperatures and the concentration of the cararyl.The results showed that the adsorption quantity of carbaryl on Chinese cabbage increased with the decrease of the frequencies,the rise of ultrasonic power,the length of cleaning time,the increase of water-bath temperature,the increase of concentration of carbaryl.The optimal ultrasound treatment conditions were determined by uniform design and least square regression analysis to be that frequency was 135 kHz,power was 0.25 W/cm2,time was 5 min and concentration was 5 mg/LThe result of validation experiments showed an actual vaule of 0.68 mg/kg with a realitive error of 5.59％ compared with theoretical value.This study provides a theoretical basis for the conditions of ultrasonic technology for washing Chinese cabbage.关键词
超声/清洗/小白菜/甲萘威Key words
ultrasonic/washing/Chinese cabbage/carbaryl分类
轻工纺织引用本文复制引用
陈雪,程磊,白鸽,张杰,曹雁平..超声清洗条件下小白菜对甲萘威的吸附特性[J].食品工业科技,2017,38(16):9-13,5.基金项目
“十三五”国家重点研发计划项目课题(2016YFD0400802) （2016YFD0400802）
北京市自然科学基金项目(6142003). （6142003）
