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首页> 外文期刊>Pesticide Research Journal >Effect of Processing of Turmeric on Chlorthalonil, Chlorpyriphos and Endosulfan
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Effect of Processing of Turmeric on Chlorthalonil, Chlorpyriphos and Endosulfan

机译：姜黄加工对百菌清，毒死pho和硫丹的影响

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摘要

To understand the fate of chlorthalonil, chlorpyriphos and endosulfan during processing of turmeric rhizomes to powder, a field experiment was conducted at Medicinal and Aromatic Farm, Anand Agricultural University, Anand Gujarat (India), during kharif 2006. The soil was drenched with pesticide solution at thrice the recommended dose near root zone seven days prior to harvest. At harvest, the fresh turmeric rhizomes revealed presence of traces of chlorthalonil, 0.047 μg g~(-1) of chlorpyriphos and 0.006 μg g~(-1) of endosulfan. The corresponding levels in processed turmeric powder were 0.007, 0.030 and 0.028 μg g~(-1), respectively. Based on the residue levels obtained in the present study, processing factor of 2.3,0.6 and 4.7 was worked out for chlorthalonil, chlorpyriphos and endosulfan, respectively.
机译：为了了解姜黄根茎加工成粉末过程中百菌清，毒死pho和硫丹的命运，2006年哈里夫在印度阿南德古纳拉特邦阿南农业大学的药用和芳香农场进行了田间试验。收获前七天，在根区附近推荐剂量的三次。收获时，新鲜的姜黄根茎显示出微量的百菌清，0.047μgg〜（-1）的毒死pho和0.006μgg〜（-1）的硫丹。姜黄粉中相应的含量分别为0.007、0.030和0.028μgg〜（-1）。根据本研究获得的残留量，分别计算出百菌清，毒死pho和硫丹的加工因子分别为2.3、0.6和4.7。

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