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首页> 外文期刊>Journal of Applied Life Sciences International >Effect of Food Processing on Reduction of Pesticide Residues in Vegetables
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Effect of Food Processing on Reduction of Pesticide Residues in Vegetables

机译：食品加工对减少蔬菜中农药残留的影响

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Pesticides are widely used in food production to increase food security despite the fact that they can have negative health effects on consumers. Pesticide residues have been found in various fruits and vegetables; both raw and processed. In this study, the effects of household processing treatments such as washing, peeling, juicing, freezing, cooking and frying were evaluated for their removal efficiency of pesticide residues from orange, strawberry and sweet pepper. Residues were indicated by using gas chromatography mass spectrum (GCMSD). In all three crops for real market samples were detected pesticide residues from 0.004 – 1.573 ppm., and the most pesticide residues was higher than MRL in orange was (lindane, P,P-DDD and fenvalerate), in strawberry was (aldrin, tetradifon, P,P-DDE, pirimiphos methyl and dimethoate) and in sweet pepper was (endosulfan II). Reduction of residue levels was indicated by processing treatments with an average response ratio ranging from 19% to 100%. Recommendation are provided for the conduct of storage or processing studies on pesticide residues in food so that data obtained is relevant, comparable and may be extrapolated to other situations.
机译：尽管农药对消费者产生不利的健康影响，但仍广泛用于食品生产中以提高食品安全性。在各种水果和蔬菜中都发现了农药残留;无论是原始的还是加工的。在这项研究中，评估了家庭加工处理（例如洗涤，去皮，榨汁，冷冻，烹饪和煎炸）对橙，草莓和甜椒中农药残留的去除效率。通过使用气相色谱质谱法（GCMSD）指示残留物。在所有三种用于实际市场样品的农作物中，检出的农药残留量为0.004 – 1.573 ppm。并且，大多数农药残留量高于橙中的MRL（林丹，P，P-DDD和氰戊菊酯），草莓中的农药残留（艾氏剂，丁二酚） ，P，P-DDE，丙胺磷和乐果）和甜椒中（硫丹II）。通过加工处理表明残留水平降低，平均响应率为19％至100％。建议对食品中的农药残留进行存储或加工研究，以使所获得的数据具有相关性，可比性，并可以推断出其他情况。

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