蔬菜表面残留磷酸酯类有机磷农药降解方法研究

目的研究经存储、加工等不同处理方法对蔬菜中磷酸酯类有机磷农药残留的降解情况，比较家居生活中常用方法的去除效果。方法选取常用磷酸酯类有机磷农药制成蔬菜农药残留模型，采用不同方法处理，分别检测处理前后蔬菜表面农药残留量，计算去除率。结果蔬菜分别经放置24?h、光照、清水、盐水、碱水、沸水及有机磷农药降解酶处理后，韭菜中敌敌畏、氧化乐果、毒死蜱的平均去除率分别为95.5%～99.9%、22.5%～95.0%、51.7%～94.6%；豆角中敌敌畏、氧化乐果、毒死蜱的平均去除率分别为57.8%～99.9%、34.8%～83.1%、28.0%～73.6%。其中有机磷农药降解酶对敌敌畏去除效果最好，平均去除率为98.1%；沸水对氧化乐果、毒死蜱的去除效果最好，平均去除率分别为89.1%、82.3%。结论7种家居生活中常用方法均能不同程度的去除蔬菜表面磷酸酯类有机磷农药残留，要去除农药并尽可能保留营养素，有机磷农药降解酶的效果最佳。

Removing organophosphorus pesticide residues from vegetables by different methods

Objective To evaluate the efficiency of different methods for removing organophosphorus pesticide residues from vegetables.Methods Vegetables were contaminated with pesticide,and then treated by different organophosphorus pesticide removal methods.Pesticide residue of vegetables was detected for calculating the removal rate.Result After being treated by different organophosphorus pesticide removal methods,the average removal rates of dichlorvos,omethoate and chlorpyrifos were 95.5%-99.9%,22.5%-95.0%,and 51....