加工过程对柑橘罐头多菌灵残留的影响

doi:10.3969/j.issn.1004-1524.2018.09.22

浙江农业学报 ›› 2018, Vol. 30 ›› Issue (9): 1599-1603.DOI: 10.3969/j.issn.1004-1524.2018.09.22

加工过程对柑橘罐头多菌灵残留的影响

方琦¹, 张俊^{1, 2, *}, 周锦云²

1.浙江师范大学化学与生命科学学院,浙江金华 321004;
2.浙江省农业科学院食品科学研究所,浙江杭州 310021

收稿日期:2017-10-31 出版日期:2018-09-25 发布日期:2018-10-15
作者简介:方琦(1993—),女,浙江东阳人,硕士研究生,研究方向为果品加工自动化。E-mail:1904929781@qq.com

Effect of processing on carbendazim residue in canned citrus

FANG Qi¹, ZHANG Jun^{1, 2, *}, ZHOU Jinyun²

1. College of Chemistry and Life Sciences, Zhejiang Normal University, Jinhua 321004, China;
2. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2017-10-31 Online:2018-09-25 Published:2018-10-15
Contact: 张俊,E-mail: hunterzju@163.com
Supported by:
国家现代农业(柑橘)产业技术体系(CARS-26-07B)

摘要/Abstract

摘要： 研究柑橘罐头加工原料在产前、产中和产后的多菌灵残留变化情况,以及不同加工条件对多菌灵去除率的影响。结果显示,经多菌灵浸泡处理过的柑橘中多菌灵残留量随保存时间的延长先增加后减少。在柑橘罐头加工过程中,酸、碱处理对多菌灵的去除效果最明显。在加工后的罐头产品中,多菌灵残留量保持稳定。研究表明,柑橘罐头加工过程可去除果肉中的多菌灵,适当增加酸、碱用量和漂洗用水量可提高多菌灵的去除率。

关键词: 食品加工, 农药残留, 食品安全

Abstract: In the present study, the effects of different processing conditions on carbendazim residue in canned citrus during prenatal, middle and postpartum phase were studied. It was shown that the residual amount of carbendazim in citrus was increased first and then decreased with the prolonged storage time. During the production, acid process or alkali treatment showed the best carbendazim removal effect. After process, carbendazim residue in the canned citrus remained stable. It was concluded that the canning process could effectively remove carbendazim from citrus flesh, and the removal rate of carbendazim residue could be enhanced by increasing the amount of acid, alkali and washing water during production.

Key words: food processing, pesticide residue, food safety

中图分类号:

方琦, 张俊, 周锦云. 加工过程对柑橘罐头多菌灵残留的影响[J]. 浙江农业学报, 2018, 30(9): 1599-1603.

FANG Qi, ZHANG Jun, ZHOU Jinyun. Effect of processing on carbendazim residue in canned citrus[J]. , 2018, 30(9): 1599-1603.

参考文献

[1] 冯玉洁. 中国柑橘罐头国际竞争力及市场开拓研究[D]. 武汉: 华中农业大学, 2015.
FENG Y J. Research on the international competitiveness and market development of canned citrus in China[D].Wuhan: Huazhong Agricultural University, 2015. (in Chinese with English abstract)
[2] RATTUE P. Carbendazim in orange juice: FDA informs juice products association[EB/OL]. (2012-02-02) [2017-10-31]. https://www.medicalnewstoday.com/articles/241093.php.
[3] 李庆鹏, 崔文慧, 郑淼,等. 果汁中农药多菌灵国内外标准的对比分析[J]. 食品安全质量检测学报, 2013 (6): 1892-1896.
LI Q P, CUI W H, ZHENG M, et al. Comparative analysis on domestic and foreign standards of pesticide carbendazim in juice[J]. Journal of Food Safety & Quality , 2013 (6): 1892-1896. (in Chinese with English abstract)
[4] 李海飞, 聂继云, 徐国锋, 等. 噻菌灵在柑橘、香蕉和芒果贮藏期的残留降解[J]. 云南农业大学学报, 2011, 26(3): 340-344.
LI H F, NIE J Y, XU G F, et al. Study on the degradation trends of thiabendazole in orange, banana and mango during storage[J]. Journal of Yunnan Agricultural University , 2011, 26(3): 340-344. (in Chinese with English abstract)
[5] 吴厚斌, 郑鹭飞, 吴剑飞, 等. 美国禁止进口多菌灵残留超标的橙汁产品[J]. 农药科学与管理, 2012, 33(4): 40-42.
WU H B, ZHENG L F, WU J F, et al. The United States prohibits the import of orange juice products with over-dose carbendazim residues[J]. Pesticide Science and Administration , 2012, 33(4): 40-42. (in Chinese with English abstract)
[6] BOULAID M, AGUILERA A, CAMACHO F, et al. Effect of household processing and unit-to-unit variability of pyrifenox, pyridaben, and tralomethrin residues in tomatoes[J]. Journal of Agricultural and Food Chemistry , 2005, 53(10): 4054-4058.
[7] HOLLAND P T, HAMILTON D, OHLIN B, et al. Effects of storage and processing on pesticide residues in plant products[J]. Pure & Applied Chemistry , 1994, 66: 335-356 .
[8] WILL F, KRÜGER E. Fungicide residues in strawberry processing[J]. Journal of Agricultural and Food Chemistry , 1999, 47(3): 858-861.
[9] BALINOVA A M, MLADENOVA R I, SHTEREVA D D. Effects of processing on pesticide residues in peaches intended for baby food[J]. Food Additives and Contaminants , 2006, 23(9): 895-901.
[10] 柳亚男. 夏橙贮藏过程中五种保鲜剂残留分析及多菌灵降解行为研究[D]. 北京: 中国农业科学院, 2015.
LIU Y N. Study on residues of five preservatives and degradation of carbendazim in stored valencia orange[D]. Beijing: Chinese Academy of Agricultural Sciences. (in Chinese with English abstract)

[1]	王娣, 狄珊珊, 王新全, 张昌朋, 王祥云, 王萌. 丁硫克百威在豇豆不同时期施用的降解代谢研究[J]. 浙江农业学报, 2020, 32(11): 2050-2058.
[2]	吉小凤, 吕文涛, 汪建妹, 廖琳慧, 徐杰, 钱鸣蓉. 超高效液相色谱-串联质谱法测定鲜鸡蛋中氟虫腈及其代谢物残留[J]. 浙江农业学报, 2020, 32(10): 1849-1854.
[3]	章丽君, 章虎, 徐明飞, 林春绵, 吴慧珍, 徐杰, 钱鸣蓉. 葡萄酿制过程中5种杀菌剂的残留变化[J]. 浙江农业学报, 2019, 31(1): 149-154.
[4]	虞游毅, 杨璐, 廖享, 程平, 武胜利, 李宏. 高效氯氟氰菊酯和氯氰菊酯在苹果中的残留降解动态及其去除方法[J]. 浙江农业学报, 2018, 30(8): 1376-1381.
[5]	李真, 孙彩霞, 戴芬, 郑蔚然, 于国光, 姚佳蓉, 王强. 食品安全国家标准GB 2763—2016对葡萄的新要求[J]. 浙江农业学报, 2018, 30(5): 840-847.
[6]	邵文奇, 纪力, 孙春梅, 姜晓剑, 文廷刚, 唐金陵, 章安康. 不同沼液施用量对水稻生长、产量及重金属含量的影响[J]. 浙江农业学报, 2017, 29(12): 1963-1969.
[7]	徐丽红1，吴应淼2，蔡铮1，郑蔚然1，叶长文2，吴银华2. 不同栽培方式下灰树花有害重金属、农药残留及硒含量比较[J]. 浙江农业学报, 2016, 28(1): 79-.
[8]	冯春野1，鲍佳沁1，方晓明2，，丁卓平1，. 上海地区市售果蔬农药残留状况调查与分析 [J]. 浙江农业学报, 2015, 27(3): 434-.
[9]	刘莉1，2，袁名安3，盛仙俏2，朱平阳2，王艳2，陈桂华2，*. 基质效应对黄瓜中4种有机磷农药残留检测的影响 [J]. 浙江农业学报, 2014, 26(6): 1564-.
[10]	何建红1，胡选祥1，赵帅锋1，柯汉云1，吴燕君2，赵丽2. 联苯肼酯在草莓上的残留降解及其安全使用 [J]. 浙江农业学报, 2014, 26(5): 1268-.
[11]	管文辰;王新全;章虎;徐浩;王祥云;王鸣华;王强;*. 不同清洗液对小白菜甲霜灵和苯醚甲环唑的去除效果[J]. , 2014, 26(2): 0-451455.
[12]	强承魁;凤舞剑;胡长效;王胜永;周保亚;王松松;秦越华;*. 徐州市葡萄主产区表层土壤和葡萄中农药残留特征与评价[J]. , 2013, 25(2): 0-297.
[13]	朱金星;郑永利;吴长兴;陈丽萍;吴声敢;赵学平;*. 毒死蜱与有机硅混用对四季豆的残留降解与安全间隔期的影响[J]. , 2011, 23(2): 0-357.
[14]	袁玉伟;王强;朱加虹;杨桂玲;孙彩霞;张志恒*. 食品中农药残留的风险评估研究进展[J]. , 2011, 23(2): 0-399.
[15]	赵学平;袁玉伟;胡秀卿;吴长兴;吴声敢;陈丽萍. 茚虫威和毒死蜱在小白菜中的残留及其膳食暴露评估[J]. , 2010, 22(6): 784-789.

加工过程对柑橘罐头多菌灵残留的影响

Effect of processing on carbendazim residue in canned citrus

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价