不同清洗方式对叶用莴苣中毒死蜱残留水平的影响

【目的】为叶用莴苣安全食用寻找依据。【方法】以叶用莴苣中散叶莴苣和结球莴苣为材料,以清水、清洁剂、盐水和淘米水浸泡5、15、30、60、120min的后,利用气相色谱检测2种叶用莴苣中毒死蜱残留量水平变化的情况。【结果】散叶莴苣和结球莴苣用清洁剂浸泡5 min可以去除50%左右的农药残留;清水浸泡5min可以去除30%左右的农药残留,并且浸泡时间越长,农药残留越少;盐水浸泡15 min可以去除40%的毒死蜱;淘米水浸泡15min可以去除35%的毒死蜱。【结论】因此,在日常生活中,考虑到时间和效率的综合因素,最好的方法为用清洁剂浸泡5min。此外,研究发现,散叶莴苣农药残留含量始终高于结球莴苣。

Effect of different cleaning methods on lettuce chlorpyrifos residue levels

Objective]The aim was to analyze the changes of the pesticide residues on lettuce under different cleaning methods,which could provide some guidance for the safe consumption of lettuce.Methods]Leaf lettuce and cabbage lettuce were used as materials.The changes of chlorpyrifos residues in lettuce were detected by gas chromatography with different cleaning methods including water、detergent、brine and rice water,undert soaking 5 min,15 min,30 min,60 min,120 min.Results]Lettuce soaked with detergent for 5mins,about 50％ of the pesticide residues can be removed.Lettuce soaked with water for 5mins,about 30％ of the pesticide residues can be removed,the longer soaking time,the less pesticide residues.Lettuce soaked with hrine for 15mins,40％ of the chlorpyrifos can be removed;Lettuce soaked with rice water for 15mins,35％ of the chlorpyrifos can be removed.Conclusion]Therefore,in daily life,taking into account the combined factors of time and efficiency,the best method was soaking for 5mins with detergent.In addition,the study found that the pesticide residue content of leaf lettuce was always higher than cabbage lettuce.