不同清洗方法对果蔬表面敌敌畏的去除效果分析

为研究不同清洗方法对果蔬表面敌敌畏的去除效果,将黄瓜、娃娃菜、桃子、苹果4种果蔬分别用清水冲洗、清水浸泡、碱水浸泡、淘米水浸泡、盐水浸泡、果蔬清洁剂浸泡,温度40℃处理10min后,利用酶抑制剂法快速检测敌敌畏的去除效果。结果表明:各清洗方式均对果蔬表面敌敌畏有一定去除效果,但去除效果存在差异,其中果蔬清洁剂效果最好,对高残留的桃子也具有较好的去除效果,从而使其对乙酰胆碱脂酶的抑制率从79.6%降至24.5%,采用清水冲洗效果则有限,对于低残留的苹果,残留敌敌畏对乙酰胆碱酯酶的抑制率从46.5%降至25.2%,而高残留的桃子从79.6%降至56.8%,未达到食用标准。

Removal Effect of Dichlorvos Residues in Fruit and Vegetables with Different Cleaning Methods

For the research on different cleaning methods of removing effect for dichlorvos on surface of fruits and vegetables,cucumber,baby cabbage,peach and apple,four kinds of fruits and vegetables were cleaned with tap water,water immersion,water containing alkaline,water washed rice,saline water,detergent solution,soaking in the temperature of 40℃for 10min.The enzyme inhibition method was used to detect dichlorvos removal effect quickly.The results showed that the daily cleaning methods all had removing effect on dichlorvos,but the removal efficiency were different,the effect of detergent solution was the best,even for high residual peaches,inhibition rate was from 79.6%to 24.5%,the effect of tap water was limited,the inhibition rate was from 46.5%to 25.2%for low residual apple dichlorvos,and inhibition rate for high residual peaches was from79.6%to 56.8%,did not reach the standard consumption.