CAJ | 학술논문

为了更好地去除蔬菜中农药残留，为消费者提供方便有效的农药残留去除方法，以番茄、芹菜、白菜3种蔬菜为试验材料，使用气相色谱-质谱联用仪研究了不同处理方式对蔬菜中毒死蜱残留的去除效果。本试验选择4种浸泡方法：自来水浸泡、超声波辅助浸泡、2g/L盐水浸泡和2g/L苏打水浸泡，及常温贮藏法。试验结果表明：几种方法对去除毒死蜱残留均有一定效果，其中超声波辅助浸泡法效果较好，最大去除率可达91.23%。
위료경호지거제소채중농약잔류，위소비자제공방편유효적농약잔류거제방법，이번가、근채、백채3충소채위시험재료，사용기상색보-질보련용의연구료불동처리방식대소채중독사비잔류적거제효과。본시험선택4충침포방법：자래수침포、초성파보조침포、2g/L염수침포화2g/L소타수침포，급상온저장법。시험결과표명：궤충방법대거제독사비잔류균유일정효과，기중초성파보조침포법효과교호，최대거제솔가체91.23%。
In order to remove the pesticide residues in vegetables well and provide an effective method of removing pesticide residues from vegetables for consumer , the removal of chlorpyrifos residue in tomato , celery and cabbage was studied by gas chromatography-mass spectrometry. The samples were soaked respectively with tap water, ultrasonic water, 2 g/L salt solution and 2 g/L NaHCO3 solution as well as were deposited in normal temperature. The results showed that the methods all above have effects on wiping out pesticide from the vegetables. The effect of soaked with ultrasonic water was the highest with removing rate about 91.23%.