乙酰甲胺磷及其代谢物甲胺磷在辣椒酱加工过程中的残留量变化

为了研究乙酰甲胺磷及有毒代谢产物甲胺磷在辣椒酱加工过程中的加工因子,从而优化辣椒酱的加工过程,本研究采用气相色谱-火焰光度检测器(GC-FPD)分别检测辣椒酱加工中清洗、自然发酵和灭菌3个步骤中2种农药残留量的变化。结果表明:经流动水冲洗后,乙酰甲胺磷和甲胺磷的加工因子分别为0.71和0.58;自然发酵过程中,经发酵微生物作用,有部分乙酰甲胺磷降解为甲胺磷,乙酰甲胺磷和甲胺磷的加工因子分别为0.68和1.17;灭菌过程对2种农药残留量的变化影响不大。综合考虑辣椒酱的品质和农药残留两方面因素,建议尽量适当延长辣椒的清洗时间,在不影响辣椒酱品质的前提下,发酵过程中加入一定量的澄清剂,加强对2种农药的吸附作用。

Changes in the residues of acephate and its metabolite methamidophos in pepper sauce during processing

The processing factors (PF) of acephate and its metabolite methamidophos in fermented pepper sauce were investigated in order to improve the processing treatment. The residues in washing, natural fermentation, and sterilization processing of the above 2 pesticides were detected with GC-FPD. The results showed that the PFs of acephate and methamidophos reduced to 0.71 and 0.58 after washing, respectively. In the natural fermentation process, acephate was degraded to some extent to methamidophos by fermentation microorganisms, and the PFs of acephate and methamidophos were 0.68 and 1.17, respectively. The impact of sterilization process on the residues of the 2 pesticides was not significant. Given the quality and pesticide residues of pepper sauce, extending washing time properly was recommended, and adding a certain amount of clarifying agent in fermentation process, as long as the quality is not influenced, could strengthen the adsorption of the 2 kinds of pesticides.