食品与发酵工业2017，Vol.43Issue(10)：80-87,8.DOI:10.13995/j.cnki.11-1802/ts.013887
4-氯苯氧乙酸钠对大豆芽品质的影响及其安全风险性分析
Analysis of sodium 4-chlorophenxyacetate on bean sprouts quality and safety evaluation
摘要
Abstract
The aim of this study was to investigate the effect of sodium 4-chlorophenoxyacetate (4-CPANa) treatment on the growth of bean sprouts and its safety.The determination of 4-CPANa in bean sprouts was optimized and simulation experiment was designed.The first method was using 4-CPANa solution to soak in tap water during bean sprouts cultivation;the second method was using 4-CPANa solution to soak and cultivated by spraying tap water;the third method was 4-CPANa and water alternating spray.Then the sensory evaluation and basic growth indexes of mature bean sprouts and the residues of 4-CPANa in the sprouts were determined.The results showed that the spiked recoveries of 4-CPANa in bean sprouts were 84.67％-89.78％,the lowest detection limit was 0.05mg/kg.The first method with 0.5mg/L 4-CPANa and the third group with 5 mg/L all showed higher scores in color,appearance,taste,smell and texture.The total scores were 83.67 and 83.45 respectively.The first method showed better result in the yield,fresh weight,axis diameter,axis length,root weight and root length of bean sprouts.The residual amount of 4-CPANa in bean sprouts of the three treatment groups decreased with the increasing of incubation time.The conclusion is that the best quality of bean sprouts was the third method with 5 mg/L 4-CPANa:no residual of 4-CPANa was detected and no exposure risk for people.关键词
大豆芽/4-氯苯氧乙酸钠/生长状况/安全风险评价Key words
bean sprouts/sodium 4-chorophenxyacetate/growth/safety evaluation引用本文复制引用
李长凤,王沙沙,崔小利,谭悦,丁涌波,阚建全..4-氯苯氧乙酸钠对大豆芽品质的影响及其安全风险性分析[J].食品与发酵工业,2017,43(10):80-87,8.基金项目
中华人民共和国农业部财政专项项目(GJFP201501201) （GJFP201501201）
