臭氧水去除大白菜中百菌清残留的研究

为了研究大白菜中百菌清残留经臭氧水处理后的去除效果,采用臭氧质量浓度不同和同一臭氧质量浓度浸泡时间不同处理,利用乙腈溶剂提取,固相萃取净化,毛细管柱气相色谱法分离。GC-ECD进行定性定量分析。结果显示,通入臭氧10,15,30和40min制备臭氧水质量浓度为0.99,3.48,5.26和5.64mg/L,百菌清去除率分别为14.7%,90.5%,96.7%和97.5%;说明随着臭氧水质量浓度增大,百菌清残留去除效果越好。当臭氧水质量浓度(5.2~5.3mg/L)一定时,随着浸泡时间延长,百菌清残留去除效果增加;臭氧水浸泡大白菜15min和30min,百菌清残留去除率分别为83.8%,98.3%,同样的时间以自来水做对照组浸泡,百菌清去除率分别为6.9%,18.3%,说明臭氧水去除百菌清农药的效果显著。

Removal of chlorothalonil residue in cabbage treated by ozone solution

To study the effect of ozone treatment to chlorothalonil residue in cabbage, different ozone concentrations and soaking times with the same ozone concentration were conducted. The samples were extracted with acetonitrile, cleaned up with solid- phase extraction, and analyzed with capillary gas chromatography with ECD. The results showed that ozone was bubbled into water for 10,15,30 and 40 rain to get the ozone solutions at 0.99, 3.48,5.26, 5.64 mg/L, chlorothalonil removal rates were 14.7%, 90.5%, 96.7% and 97.5%. Chlorothalonil removal increased with the longer soaking time at the concentrations of ozone solutions 5.2 - 5.3 mg / L. Ozone treated cabbage for 15 min or 30 min, chlorothalonil removal rates were 83.8 % or 98.3%, while the water control were 6.9% or 18.3%, respectively.