超声波清洗对不同蔬菜中农药残留的去除效果探究

研究旨在通过超声波清洗来降低蔬菜中农药残留量,研究高效、安全的农药去除条件,以期为蔬菜的采后超声波清洗产业化发展提供技术支持。以超声波功率、超声时间和超声温度3个因素设计正交试验,得出不同蔬菜的超声波清洗条件的最佳组合,进而比较不同蔬菜的农药残留去除效果。结果表明:超声波清洗对于叶类菠菜、小白菜和茄果类青椒的农药残留去除效果较好,农药去除率分别达到92.7%、92.1%、90.2%,但是对于块根类胡萝卜、白萝卜的清除效果不明显,最佳农药去除率仍低于30%。超声波清洗处理对不同蔬菜中农药残留的去除效果是不同的,叶类、茄果类蔬菜的去除效果要优于块根类蔬菜。

Removing Pesticide Residues in Different Vegetables with Ultrasonic Cleaning Method

This study aims to reduce the amount of pesticide residues in vegetables, and finds an efficient and safe pesticide removal method so as to provide technical support for the industry development of ultrasonic cleaning of vegetables after harvest. This study designed the orthogonal experiment with different ultrasonic power, time and temperatures in order to get the best ultrasonic cleaning condition of different vegetables, and then compared pesticide residue removal effect on different vegetables. The orthogonal experimental results showed that the pesticide residue removal effect of ultrasonic cleaning on pakchoi, spinach and green pepper was better, and the pesticide removal rate reached 92.7%, 92.1% and 90.2%, respectively, but for carrot and white radish, pesticide residue removal effect of ultrasonic cleaning was not obvious, and the best pesticide removal rate was still below 30%. Ultrasonic cleaning method has different pesticide residue removal effects on different vegetables. Pesticide residue removal effects on leafy and solanaceous vegetables are better than that on root vegetables.