低糖姜脯加工过程对甲基硫菌灵和多菌灵残留的影响

为研究低糖姜脯加工过程对生姜中甲基硫菌灵和多菌灵残留量的影响,以江永香姜为原料,通过浸药方式强化初始残留量,采用液相色谱串联质谱法测定各主要加工工序中2种农药残留量的变化,并计算2种农药在各工序中的加工因子。结果表明,在低糖姜脯加工过程中,除2次干燥工序,其他加工工序对甲基硫菌灵和多菌灵的残留水平均有一定的降低作用,全果清洗步骤多菌灵的去除率为31.1%,甲基硫菌灵的去除率高达62.3%;去皮工序甲基硫菌灵和多菌灵的去除率分别为82.0%和72.9%,漂烫工序甲基硫菌灵和多菌灵的去除率分别为36.8%和77.3%,硬化、超声辅助加热渗糖和上胶衣过程均对甲基硫菌灵和多菌灵的去除有一定的积极影响。在整个加工过程中,各工序姜脯样品的加工因子均小于1,低糖姜脯成品中的甲基硫菌灵和多菌灵的加工因子分别为0.010和0.023,表明整个加工过程可以显著降低姜脯中甲基硫菌灵和多菌灵的残留量(P<0.05)。本研究结果为生姜加工工艺的优化和农药残留的膳食暴露风险评估提供了数据支撑和参考。

Effect of Processing on the Distribution and Reduction of Thiophanate-methyl and Carbendazim Residues in Low Sugar Preserved Ginger

The effect of processing of low-sugar preserved ginger on the fate of thiophanate-methyl and carbendazim were systemically evaluated.In order to assess the persistence during Jiangyong fragrant-ginger processing,the pesticide residues were strengthened by dipping with the solution.Pesticide residues were determined by Liquid chromatography coupled with tandem mass spectrometry after main procedure and the processing factors of two pesticides in main product samples were calculated.The results showed that during the whole process of low-sugar preserved ginger, the residue of thiophanate-methyl and carbendazim could be significantly reduced to a certain extent after each process except for the two drying processes. The washing step reduced thiophanate-methyl residues by 62.3% and carbendazim residues by 31.1%. The peeling process is the effective step to remove pesticide residues and yielded 82.0% loss in thiophanate-methyl and 72.9% loss in carbendazim from washed ginger. The blanching step reduced thiophanate-methyl residues by 36.8% and carbendazim residues by 77.3%, respectively. Hardening, sugar-immersing and upper coating exerted limited positive effects on the removal of thiophanate-methyl and carbendazim. The processing factors (PFs) of low sugar preserved ginger samples after each step were generally less than 1, the PFs of the overall process for thiophanate-methyl and carbendazim were 0.010 and 0.023, indicating the whole process can significantly reduce the thiophanate-methyl and carbendazim residues that were present in low sugar preserved ginger(P<0.05).The research can provide reference for the optimization of ginger processing technology as well as the dietary exposure assessment of pesticide residues.