微酸性电解水去除蔬菜农药残留效果的研究

Study on the reduction effect of pesticide residues of vegetables with slightly acidic electrolyzed water

中文关键词:  酶抑制法  农药残留  微酸性电解水  蔬菜

英文关键词:enzyme inhibition assay  pesticide residues  slightly acidic electrolyzed water  vegetables

中文摘要:

      目的 探讨微酸性电解水(slightly acidic electrolyzed water, SAEW)对蔬菜农药残留的去除效果。方法 利用酶抑制法, 建立了蔬菜表面农药残留的定量分析方法, 酶活抑制率与农药浓度近似呈对数关系, 对辛硫磷的检出限为0.49 mg/kg。结果 与普通自来水浸泡处理效果比较, SAEW浸泡的去除效果有显着提高(P<0.05), 处理30 min后, 农药去除率高达92%。随着SAEW用量的增加、浸泡时间的增长、以及温度的升高, 农药残留率不断降低、农残去除率不断地增加。结论 SAEW由于其特殊的理化性质能有效地降解蔬菜的农药残留, 它可能对蔬菜上面有机磷农药起到有效的降解作用, 更多问题还有待研究。

英文摘要:

      Objective To study the effect of slightly acidic electrolyzed water (SAEW) to eliminate pesticide residues in vegetables. Methods By using enzyme inhibition quantitative analysis to explore slightly acidic electrolyzed water to eliminate residual pesticide, the rate of enzyme inhibition and pesticide concentration showed a logarithm relationship, the detection limit was 0.49 mg/kg. Results It was found that with the increase of the amount of the sock liquid, the growth and the immersion time within a certain range with in-creasing temperature decreasing rate of pesticide residues, as compared to the effect of the water treatment, the slightly acidic electrolyzed water has a significant effect of eliminating improved pesticide elimination rate of 92%. Conclusion Experiments revealed slightly acidic electrolyzed water could effectively degrade vegetable pesticide residues because of its special physical and chemical properties.