臭氧对青菜中3种有机磷农药去除效果及Vc和类胡萝卜素含量的影响

为综合评价臭氧在蔬菜产后处理中降低有机磷农药残留的作用及其对蔬菜营养成分的影响,分别 采用不同浓度臭氧水和水中持续通臭氧浸泡两种处理方式,模拟测定臭氧对青菜中有机磷农药残留的去除效果, 及臭氧处理对青菜中Vc、类胡萝卜素含量的影响。结果表明,臭氧可加快去除水浸泡处理青菜中的残留农药,且以 水中持续通臭氧处理效果更佳;青菜中残留农药敌敌畏、乐果和毒死蜱的浓度分别为11．22,6．31和7．04 mg／kg 时,以0．119 mol／L NaHCO3水溶液浸泡,并持续通臭氧处理30 min,去除率分别为79．32％,63．26％和65．54％; 臭氧水处理对青菜中Vc含量基本没有影响,但明显降低类胡萝卜素含量。

Removal of 3 organophosphate insecticide residues with ozone and its influence on the content of Vc and carotenoid in vegetables

To evaluate the removal effect of pesticide residue and the influence on the content of Vc and Carotenoid in vegetables with ozone, two methods, including continuously adding ozone into water and soaking with different original concentrations of ozone,were conducted by GC. The results showed that the ozone could accelerate the removal of pesticide by socking vegetables in water,and continuously adding ozone into water could get better result, combos of NaHCO3 and ozone had higher removing rates for residues than simply continuously adding ozone. When the residue concentrations of dichlorvos, dimethoate,and chlorpyrifos were 11. 22, 6. 31 and 7. 04 mg/kg,the removing ratioes for 30 min were 79.32%, 63.26% and 65.54% respectively,by soaking into 0.119 mol/L NaHCO3 solution and continuously adding ozone. There was no significant difference in the content of Vc between CK and treatments,but the content of carotenoid was significantly reduced after treated with based-ozone clear water or NaHCO3 solution. The value was reduced by 4.79 and 4.89 mg/L respectively after treated for 30 min.