| 加工过程对蔬菜中农药残留的影响 |
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| 引用本文： | 顾蓓蓓,孟文静,李,泉等.加工过程对蔬菜中农药残留的影响[J].安徽农业科学,2013(23):9762-9765. |
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| 作者姓名： | 顾蓓蓓 孟文静 李 泉等 |
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| 作者单位： | [1]泰州出入境检验检疫局,江苏泰州225300 [2]江苏农牧科技职业学院,江苏泰州225300 |
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| 基金项目： | 泰州市科技支撑计划项目（TN2013017）. |
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| 摘 要： | 综述了目前国内外蔬菜生产加工中的加工过程对蔬菜中农药残留的影响,着重讨论了对原料蔬菜进行清洗、去皮、水煮、脱水、速冻、腌渍等加工处理对农药残留的影响以及控制措施,以期为蔬菜制品生产加工中减少农药残留、保障消费者食品安全、确保我国出口蔬菜制品质量提供一定的参考.
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| 关 键 词： | 蔬菜 农药残留 加工工艺 |
Effect of Processing Treatment on Pesticide Residues in Vegetable |
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| Institution: | GU Bei-bei et al (Taizhou Entry-Exit Inspection and Quarantine Bureau, Taizhou, Jiangsu 225300) |
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| Abstract: | The influence of processing treatments on pesticide residues in vegetable and their products at home and abroad was reviewed. The effects on pesticide residues and relative control treatments for each processing step, including washing, peeling, poaching, dehydration, deepfreeze, pickle were discussed, respectively. The review will provide reference for commercial vegetable industry and consumers＇ health. |
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| Keywords: | Vegetable Pesticide residues Processing technique |
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