加工方式对蔬菜中吡虫啉、高效氯氟氰菊酯的影响

为研究加工方式对蔬菜中吡虫啉、高效氯氟氰菊酯的影响，对采摘前8 d分别喷施0.12 mg/kg吡虫啉（H1）、0.04 mg/kg吡虫啉（L1）、180 mg/kg高效氯氟氰菊酯（H2）和60 mg/kg高效氯氟氰菊酯（L2）的蔬菜（西红柿、青萝卜和小白菜）进行煮制和炒制加工，并采用高效液相色谱法和气相色谱法检测蔬菜加工前后吡虫啉、高效氯氟氰菊酯及其代谢物含量。结果表明，3种蔬菜煮制加工后均无吡虫啉残留，而炒制加工后的青萝卜和西红柿H1组均有残留，其中西红柿H1组残留量为0.097 mg/kg，青萝卜L1和H1组残留量分别为0.224 mg/kg和0.275 mg/kg，均低于加工前残留量；3种蔬菜加工后均有高效氯氟氰菊酯残留，但总体低于加工前的残留量，且煮制加工后的残留量总体低于炒制；加工后的蔬菜中，仅西红柿组检测到吡虫啉代谢物6-氯烟酸，小白菜组检测到高效氯氟氰菊酯代谢物3-苯氧基苯甲酸。以上结果说明，煮制和炒制加工均能降低蔬菜中吡虫啉、高效氯氟氰菊酯的含量，但煮制加工的效果更好。该研究结果可为家庭及餐饮行业去除蔬菜中农药残留提供参考。

Effects of Processing Methods on Imidacloprid and Beta-cyhalothrin in Vegetables

In order to study the effects of processing methods on imidacloprid and beta-cyhalothrin in vegetables, boiling and frying were used to process vegetables (tomatoes, green radish and small Chinese cabbage) sprayed with 0.12 mg/kg of imidacloprid (H1), 0.04 mg/kg of imidacloprid (L1), 180 mg/kg of beta-cyhalothrin (H2) and 60 mg/kg of beta-cyhalothrin (L2) 8 days before picking, respectively, and the contents of imidacloprid, betacyhalothrin and their metabolites in vegetables before and after processing were detected by high performance liquid chromatography and gas chromatography. The results showed that there was no imidacloprid residue in all three vegetables after boiling, but there was residue in H1 groups of tomatoes and green radishes after frying, among which the residue in tomatoes of H1 group was 0.097 mg/kg, and the residues in green radishes of L1 and H1 groups were 0.224 mg/kg and 0.275 mg/kg, respectively, which were lower than those in the vegetables before processing. The beta-cyhalothrin residue was found in all three vegetables after processing, but the content was generally less than that before processing, and the residual content in vegetables after boiling was totally lower than that after frying. In the processed vegetables, the imidacloprid metabolite 6-chloropniacin was detected only in tomato group, beta-cyhalothrin metabolite 3-phenoxybenzoic acid was detected in small Chinese cabbage group. Which suggested that both boiling and frying could reduce the content of imidacloprid and beta-cyhalothrin in vegetables, but boiling showed better effect. The result can provide a reference for removing pesticide residues in vegetables for household and catering industry.