加工方式对芒果干制过程中保鲜类农药残留量的影响

为研究不同加工方式对芒果干制过程中保鲜类农药残留量的影响,以芒果干的加工过程为例,研究清洗、去皮、护色、硬化、热烫及干燥等各个加工环节对芒果中常用保鲜类农药咪鲜胺、多菌灵、甲基硫菌灵及代谢物2-氨基苯并咪唑残留量变化规律的影响。结果表明:在芒果干制的过程中,随着加工环节的增加,芒果中常用保鲜类农药总体呈逐渐下降的趋势;去皮对咪鲜胺的影响最大,降解率达94.82%;干燥脱水的过程使得芒果干中4种农药的残留量增加,与真空干燥相比,恒温干燥箱干燥可以较大程度的去除芒果干制过程中的大部分农药残留,农药去除效果较好。

Effect of Processing Methods on Preservatives Pesticide Residues in Dried Mango

In order to study the effect of different processing methods on pesticide residues in the dried mango, different processing methods, namely, washing, peeling, color-protecting, hardening, blanching and drying were treated to clarify the changes of pesticides(prochloraz, carbendazim, thiophanate-methyl and its metabolite 2-amino benzimidazole)in mango slices. It was concluded that, the overall handling, pesticides decreased with the increase of processing; Peeling was the largest impact on prochloraz, degradation rate of 94.82%; All kinds of pesticide residues increased in the process of drying and dehydration, constant temperature drying oven could remove most of the pesticide residues, preservatives pesticide removal effect is good compared with the vacuum drying.