[1]程金金,吴世文,陈小龙,等.桃脆片加工过程中3种农药残留动态[J].江苏农业学报,2021,(02):517-524.[doi:doi:10.3969/j.issn.1000-4440.2021.02.030]
 CHENG Jin-jin,WU Shi-wen,CHEN Xiao-long,et al.Dynamics of three pesticide residues during the processing of peach crisps[J].,2021,(02):517-524.[doi:doi:10.3969/j.issn.1000-4440.2021.02.030]
点击复制

桃脆片加工过程中3种农药残留动态()
分享到:

江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2021年02期
页码:
517-524
栏目:
加工贮藏·质量安全
出版日期:
2021-04-30

文章信息/Info

Title:
Dynamics of three pesticide residues during the processing of peach crisps
作者:
程金金吴世文陈小龙赵江涛王冬兰余向阳
(省部共建国家重点实验室培育基地——江苏省食品质量安全重点实验室,江苏南京210014)
Author(s):
CHENG Jin-jinWU Shi-wenCHEN Xiao-longZHAO Jiang-taoWANG Dong-lanYU Xiang-yang
(State Key Laboratory Cultivation Base Built by Province and Ministry-Jiangsu Key Laboratory for Food Quality and Safety, Nanjing 210014, China)
关键词:
脆片农药残留
Keywords:
peachcrisppesticide residues
分类号:
S662.1
DOI:
doi:10.3969/j.issn.1000-4440.2021.02.030
文献标志码:
A
摘要:
采用田间喷药和室内模拟加工方式,研究变温压差膨化法和真空冷冻干燥法加工桃脆片过程中,毒死蜱、多菌灵和吡虫啉的残留动态,为桃脆片膳食暴露风险评估以及加工过程中农药残留消减提供科学指导。结果表明:去皮是去除桃果实中毒死蜱残留的关键步骤,去除率高达84.7%;清洗和去皮是去除桃果实中多菌灵残留的关键步骤,去除率分别为48.8%和44.0%;清洗、去皮和热烫对桃果实中残留的吡虫啉有较好的去除作用,去除率分别为21.0%、29.5%和32.5%。变温压差膨化处理的桃脆片中毒死蜱、多菌灵和吡虫啉的加工因子分别为0.12、0.06和0.92,真空冷冻干燥处理的桃脆片中3种农药的加工因子分别为0.06、0.14和2.26,真空冷冻干燥法造成桃脆片中吡虫啉残留富集。膳食暴露风险评估结果表明,变温压差膨化法和真空冷冻干燥法加工的桃脆片中毒死蜱、多菌灵和吡虫啉的膳食暴露风险均处于可接受水平。
Abstract:
Field spraying and indoor simulation processing methods were used to study the residual dynamics of chlorpyrifos, carbendazim and imidacloprid during the processing of peach crisps by explosion puffing drying method and vacuum freeze drying method. The aim of this research was to provide scientific guidance for the risk assessment of dietary exposure in peach crisps and pesticide residue reduction during peach crisps processing. The results showed that peeling was the key step to remove chlorpyrifos residues in peach fruits, with a removal rate of 84.7%. Washing and peeling were the key steps to remove carbendazim residues in peach fruits, with removal rates of 48.8% and 44.0%, respectively. Washing, peeling and blanching all had good removal effects on imidacloprid residues in peach fruits, and the removal rates were 21.0%, 29.5% and 32.5%, respectively. By explosion puffing drying method,the processing factors of chlorpyrifos, carbendazim and imidacloprid in peach crisps were 0.12, 0.06 and 0.92, respectively. By vacuum freeze drying method,the processing factors of three pesticides in peach crisps were 0.06, 0.14 and 2.26, respectively, which indicated that the vacuum freeze drying method caused imidacloprid residue enrichment in peach crisps. Evaluation results of dietary exposure risks showed that, under the explosion puffing drying method and vacuum freeze drying method, the dietary exposure risks of chlorpyrifos, carbendazim and imidacloprid in the peach crisps were all acceptable.

参考文献/References:

[1]毕金峰,吕健,刘璇,等. 国内外桃加工科技与产业现状及展望[J]. 食品科学技术学报, 2019, 37(5): 7-15.
[2]姜全. 当前我国桃产业发展面临的重大问题和对策措施[J]. 中国果业信息, 2017, 34(1): 5-6,10.
[3]李海飞,聂继云,徐国锋,等. 桃中农药残留分析及膳食暴露评估研究[J]. 分析测试学报, 2019, 38(9): 1066-1072.
[4]LI Z X, NIE J Y, YAN Z, et al. A monitoring survey and dietary risk assessment for pesticide residues on peaches in China [J]. Regulatory Toxicology and Pharmacology, 2018, 97: 152-162.
[5]刘晨霞,乔勇进,王晓,等. 桃果采后生理与贮藏保鲜技术研究进展[J]. 江苏农业科学, 2018, 46(17): 18-23.
[6]赵玉华. 桃加工产品简介[J]. 河北果树, 2019(4): 53-54.
[7]吕健,毕金峰,赵晓燕,等. 国内外桃加工技术研究进展[J]. 食品与机械, 2012, 28(1): 268-271.
[8]卢海博,魏东,高宝嘉. 六种新烟碱类杀虫剂残留在苹果实验室模拟加工中的变化[J]. 农药学学报, 2020, 22(1): 131-137.
[9]瞿翠兰,吕岱竹,李建国. 果蔬贮藏加工过程中农药残留的研究进展[J]. 江苏农业科学, 2016, 44(11): 11-14.
[10]李凯龙,郭利桃,项伟,等. 鲜切生菜加工过程对5种农药残留的影响[J]. 食品工业科技, 2019, 40(24): 231-236.
[11]ZHAO L, GE J, LIU F, et al. Effects of storage and processing on residue levels of chlorpyrifos in soybeans [J]. Food Chemistry, 2014, 150: 182-186.
[12]赵柳微. 干制和发酵过程对枣中农药残留的影响[D]. 北京: 中国农业大学, 2015.
[13]刘春菊,王海鸥,刘春泉,等. 循环脉冲提高气流膨化干燥黄桃效率[J]. 江苏农业学报, 2016, 32(3): 680-685.
[14]吴世文,程金金,赵江涛,等. 脆片加工过程对桃中毒死蜱残留的影响[J]. 现代农业科技, 2019(22): 180-182,184.
[15]ZHAO Y, WU J, SHANG D, et al. Subcellular distribution and chemical forms of cadmium in the edible seaweed, Porphyra yezoensis [J]. Food Chemistry, 2015, 168: 48-54.
[16]LIU Y, SHEN D, LI S, et al. Residue levels and risk assessment of pesticides in nuts of China [J]. Chemosphere, 2016, 144: 645-651.
[17]中华人民共和国国家卫生健康委员会, 中华人民共和国农业农村部, 国家市场监督管理总局. 食品安全国家标准 食品中农药最大残留限量:GB 2763-2019[S]. 北京: 中国农业出版社, 2019: 29,75,78.
[18]王亚,申志慧,刘腾飞,等. 九种常用农药在桃树生长后期使用的安全性[J]. 农药学学报,2020,22(4):617-626.
[19]YANG T X, ZHAO B, HOU R Y, et al. Evaluation of the penetration of multiple classes of pesticides in fresh produce using surface-enhanced Raman scattering mapping [J]. Journal of Food Science, 2016, 81(11): 2891-2901.
[20]WANG W F, WAN Q, LI Y X, et al. Uptake, translocation and subcellular distribution of pesticides in Chinese cabbage (Brassica rapa var. chinensis) [J]. Ecotoxicology and Environmental Safety, 2019, 183:109488.
[21]LIN Q, YANG X, HUANG X, et al. Subcellular distribution and uptake mechanism of di-n-butyl phthalate in roots of pumpkin (Cucurbita moschata) seedlings[J]. Environmental Science and Pollution Research, 2016, 23(1):329-337.
[22]陈勇达,张少军. 梨果套袋及常用清洗方式对农药残留去除效果研究[J]. 食品安全质量检测学报, 2019, 10(20): 6944-6949.
[23]王平. 水果和稻米中残留农药的家庭去除方式研究[D].扬州: 扬州大学, 2015.
[24]过尘杰. 不同清洗方式对水果农残的影响[J]. 科技资讯, 2019, 17(33): 186-187.
[25]KWON H, KIM T K, HONG S M, et al. Effect of household processing on pesticide residues in field-sprayed tomatoes [J]. Food Science and Biotechnology, 2015, 24(1): 1-6.
[26]PENG W, ZHAO L, LIU F, et al. Effect of paste processing on residue levels of imidacloprid, pyraclostrobin, azoxystrobin and fipronil in winter jujube[J]. Food Additives & Contaminants, 2014, 31(9):1562-1567.
[27]尤娟,郭宏斌,曾绍东,等. 加工方式对芒果干制过程中保鲜类农药残留量的影响[J]. 热带作物学报, 2016, 37(12): 2420-2426.
[28]DENG L Z, MUJUMDAR A S, ZHANG Q, et al. Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes-a comprehensive review [J]. Critical Reviews in Food Science and Nutrition, 2019, 59(9): 1408-1432.
[29]李小龙,周小虎. 加工过程对食品中农药残留的影响[J]. 食品安全导刊, 2016(9): 62-63.
[30]欧阳全兴,傅红,郑俊超,等. 双孢菇加工工艺中多菌灵等3种农药残留的控制[J]. 食品科学, 2017, 38(20): 306-311.
[31]贾亭亭,牛广财,朱丹,等. 变温压差膨化干燥技术研究进展[J]. 包装与食品机械, 2014, 32(4): 58-62.
[32]AMVRAZI E. Fate of pesticide residues on raw agricultural crops after postharvest storage and food processing to edibe portins [M]. London: Intech Open Access Publisher, 2011:575-589.
[33]袁玉伟,王静,林桓,等. 冷冻干燥和热风烘干对菠菜中农药残留的影响[J]. 食品与发酵工业, 2008, 34(4): 99-103.
[34]卢海博. 新烟碱类农药的残留降解及在苹果加工过程中的迁移转化规律研究[D]. 保定: 河北农业大学, 2019.

相似文献/References:

[1]蔡志翔,沈志军,马瑞娟,等.桃同株叶片杂色材料的MSAP分析[J].江苏农业学报,2016,(03):662.[doi:10.3969/j.issn.1000-4440.2016.03.027]
 CAI Zhi-xiang,SHEN Zhi-jun,MA Rui-juan,et al.Analysis of leaf-variegated peach by methylation-sensitive amplification polymorphism[J].,2016,(02):662.[doi:10.3969/j.issn.1000-4440.2016.03.027]
[2]廖亚运,张斌斌,马瑞娟,等.采前喷钙对金陵黄露桃钙吸收及细胞超微结构的影响[J].江苏农业学报,2016,(05):1171.[doi:10.3969/j.issn.1000-4440.2016.05.034]
 LIAO Ya-yun,ZHANG Bin-bin,MA Rui-juan,et al.Calcium absorption and cell ultrastructure of Jinlinghuanglu peach in response to pre-harvest calcium solutions spraying[J].,2016,(02):1171.[doi:10.3969/j.issn.1000-4440.2016.05.034]
[3]张杰伟,任飞,张中保,等.桃磷酸肌醇特异性磷脂酶 C 基因家族鉴定与分析[J].江苏农业学报,2017,(01):185.[doi:10.3969/j.issn.1000-4440.2017.01.030 ]
 ZHANG Jie-wei,REN Fei,ZHANG Zhong-bao,et al.Genome-wide analysis and identification of phosphoinositide-specific phospholipase C gene family in Lovell peach (Prunus persica L.)[J].,2017,(02):185.[doi:10.3969/j.issn.1000-4440.2017.01.030 ]
[4]严娟,宋志忠,蔡志翔,等.3种果肉颜色桃原花青素积累[J].江苏农业学报,2018,(03):651.[doi:doi:10.3969/j.issn.1000-4440.2018.03.025]
 YAN Juan,SONG Zhi-zhong,CAI Zhi-xiang,et al.Proanthocyanidin accumulation in peach fruit with three types of flesh color[J].,2018,(02):651.[doi:doi:10.3969/j.issn.1000-4440.2018.03.025]
[5]宋志忠,许建兰,张斌斌,等.叶面喷施钾肥对霞脆桃果实品质及KUP基因表达的影响[J].江苏农业学报,2018,(05):1107.[doi:doi:10.3969/j.issn.1000-4440.2018.05.020]
 SONG Zhi-zhong,XU Jian-lan,ZHANG Bin-bin,et al.Effect of foliar spraying of potassium fertilizer on Xiacui peach quality and expression of KUP transporter family genes[J].,2018,(02):1107.[doi:doi:10.3969/j.issn.1000-4440.2018.05.020]
[6]卯新蕊,李昊聪,申志慧,等.桃果实矿质元素与糖酸指标的相关性分析[J].江苏农业学报,2020,(01):164.[doi:doi:10.3969/j.issn.1000-4440.2020.01.023]
 MAO Xin-rui,LI Hao-cong,SHEN Zhi-hui,et al.Correlation analysis of mineral elements and sugar and acid contents in peach fruit[J].,2020,(02):164.[doi:doi:10.3969/j.issn.1000-4440.2020.01.023]
[7]张斌斌,陈星星,王娜,等.基于果实品质指标的不同桃品种近冰温贮藏特性比较[J].江苏农业学报,2021,(04):998.[doi:doi:10.3969/j.issn.1000-4440.2021.04.024]
 ZHANG Bin-bin,CHEN Xing-xing,WANG Na,et al.Comparison of near-freezing temperature storage characteristics of different peach varieties based on fruit quality index[J].,2021,(02):998.[doi:doi:10.3969/j.issn.1000-4440.2021.04.024]
[8]徐子媛,严娟,蔡志翔,等.桃果实糖酸和酚类物质与口感风味的相关性[J].江苏农业学报,2022,38(01):190.[doi:doi:10.3969/j.issn.1000-4440.2022.01.023]
 XU Zi-yuan,YAN Juan,CAI Zhi-xiang,et al.Correlation between soluble sugar, organic acid and phenolic substances with tasted flavor in peach fruit[J].,2022,38(02):190.[doi:doi:10.3969/j.issn.1000-4440.2022.01.023]
[9]张春华,沈志军,马瑞娟,等.桃Ⅱ型NADH脱氢酶家族基因鉴定和表达分析[J].江苏农业学报,2022,38(04):1049.[doi:doi:10.3969/j.issn.1000-4440.2022.04.023]
 ZHANG Chun-hua,SHEN Zhi-jun,MA Rui-juan,et al.Identification and expression analysis of the type Ⅱ NADH dehydrogenase family genes in peach[J].,2022,38(02):1049.[doi:doi:10.3969/j.issn.1000-4440.2022.04.023]
[10]张圆圆,刘文敬,张斌斌,等.桃内酯芳香物质合成相关的环氧化物水解酶候选基因的鉴别[J].江苏农业学报,2023,(01):178.[doi:doi:10.3969/j.issn.1000-4440.2023.01.021]
 ZHANG Yuan-yuan,LIU Wen-jing,ZHANG Bin-bin,et al.Identification of candidate epoxide hydrolase genes involved in the biosynthesis of lactone volatile compounds in peach (Prunus persica L.)[J].,2023,(02):178.[doi:doi:10.3969/j.issn.1000-4440.2023.01.021]

备注/Memo

备注/Memo:
收稿日期:2020-07-30基金项目:国家现代农业产业技术体系建设专项基金项目(CARS-30-5-03)作者简介:程金金(1987-),女,江苏泗洪人,博士,副研究员,主要从事农产品质量安全研究。(E-mail)jjcheng1206@163.com通讯作者:余向阳,(E-mail)yuxy@jaas.ac.cnn
更新日期/Last Update: 2021-05-10