碱性电解水去除水果表面有机磷农残的工艺研究

研究旨在基于响应曲面法优化探讨碱性电解水(Alkaline electrolyzed water,BEW)对采后果蔬表面农残去除的调控方案,以期相关研究结果能为果蔬采后清洗加工处理提供有价值的参考.试验以市售无籽八月桔为研究对象,采用酶抑制率法测定果蔬表面的有机磷农药残留.选择BEW稀释比、浸泡时间、浸泡体积为自变量,...

The Removal Process of Organophosphorus Pesticide Residues on the Surface of Commercial Fruits by Alkaline Electrolyzed Water

The purpose of this study is to optimize the control scheme of alkaline electrolyzed water (BEW) on the removal of pesticide residues on the surface of harvested fruits and vegetables based on response surface methodology, in order to provide valuable reference for the cleaning and processing of postharvest fruits and vegetables. Commercial citrus was used to detect organophosphorus pesticide residues on the fruit surface by the enzyme inhibition rate method. The Box-Behnken experimental design and response surface method were used to optimize the process parameters for the removal of organophosphorus pesticide residue. The BEW dilution ratio, soaking time, and soaking volume were selected as independent variables, while the enzyme inhibition rate of citrus after soaking was the response value. Subsequently, the predictive model of the quadratic regression equation of the enzyme inhibition rate after treatment was established, and the influence of each independent variable and their interaction on the enzyme inhibition rate were studied. The results showed that the dilution ratio of BEW, soaking time and soaking volume all significantly affected the removal efficiency of organophosphorus pesticides on the surface of postharvest citrus. The optimized enzyme inhibition rate could achieve 40% when the following process parameters were used: dilution ratio of 1:8.49, soaking time of 1.26 min, and soaking volume of 388.45 mL. The experiment verified that the average enzyme inhibition rate was 40.59%, and the relative error was only 1.48%, indicating that the actual value and the model predicted value fitted well. In conclusion, our research results prove that the alkaline electrolyzed water has a good ability to remove organophosphorus pesticide residues on the surface of fruits and vegetables under the optimal processing condition.