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Effects of processing on carbendazim residue in Pleurotus ostreatus

机译：加工工艺对平菇中多菌灵残留的影响

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Abstract Samples of Pleurotus ostreatus were exposed to fungicide carbendazim to study the effect of processing on the residues. In most cases, processing operations led to a significant decrease in residue levels in the finished products, particularly through washing, drying, and cooking processes. The results indicated that rinsing under running tap water led to more than 70.30% loss in carbendazim residues. When dried under sunlight could remove more than 70.30% residues. There was a 63.90?￠????97.14% reduction after steaming, with processing time extending, the removal rates increased especially for lower initial residue level samples. The residue was almost completely removed by frying combined with microwave heating. Furthermore, boiling the mushrooms reduced the residue in the mushroom and no carbendazim residues were determined in the broth.
机译：摘要将平菇样品暴露于杀菌剂多菌灵，以研究加工对残留物的影响。在大多数情况下，加工操作尤其是通过洗涤，干燥和烹饪过程，导致成品中残留物水平的显着降低。结果表明，在自来水下冲洗会导致多菌灵残留量损失超过70.30％。在阳光下干燥时，可以去除70.30％以上的残留物。蒸煮后减少了63.90％，降低了97.14％，随着处理时间的延长，去除率提高了，尤其是对于较低的初始残留量样品。通过油炸与微波加热相结合，几乎完全除去了残留物。此外，煮沸蘑菇减少了蘑菇中的残留物，并且在肉汤中未发现多菌灵残留物。

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