Removal efficiencies of ten pesticide residues from cucumber by five processing methods
Received:October 18, 2018    Download the full
DOI:10.16801/j.issn.1008-7303.2019.0046
Key Words:processing methods  processing factors  cucumber  pesticide residues  removal efficiency  food safety
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Author NameAffiliationE-mail
XIANG Jia Institute of Quality Standards and Testing Technology for Agro-products, Chongqing Academy of Agricultural Sciences/Supervise & Test Center for Agricultural Product Quality, Ministry of Agriculture and Rural Affairs(Chongqing), Chongqing 401329, China  
CHAI Yong Institute of Quality Standards and Testing Technology for Agro-products, Chongqing Academy of Agricultural Sciences/Supervise & Test Center for Agricultural Product Quality, Ministry of Agriculture and Rural Affairs(Chongqing), Chongqing 401329, China  
CHU Nengming Institute of Quality Standards and Testing Technology for Agro-products, Chongqing Academy of Agricultural Sciences/Supervise & Test Center for Agricultural Product Quality, Ministry of Agriculture and Rural Affairs(Chongqing), Chongqing 401329, China  
KANG Yueqiong Institute of Quality Standards and Testing Technology for Agro-products, Chongqing Academy of Agricultural Sciences/Supervise & Test Center for Agricultural Product Quality, Ministry of Agriculture and Rural Affairs(Chongqing), Chongqing 401329, China  
MENG Xia Institute of Quality Standards and Testing Technology for Agro-products, Chongqing Academy of Agricultural Sciences/Supervise & Test Center for Agricultural Product Quality, Ministry of Agriculture and Rural Affairs(Chongqing), Chongqing 401329, China  
ZHANG Xuemei Institute of Quality Standards and Testing Technology for Agro-products, Chongqing Academy of Agricultural Sciences/Supervise & Test Center for Agricultural Product Quality, Ministry of Agriculture and Rural Affairs(Chongqing), Chongqing 401329, China  
LI Dianyan Institute of Quality Standards and Testing Technology for Agro-products, Chongqing Academy of Agricultural Sciences/Supervise & Test Center for Agricultural Product Quality, Ministry of Agriculture and Rural Affairs(Chongqing), Chongqing 401329, China  
YANG Junying Institute of Quality Standards and Testing Technology for Agro-products, Chongqing Academy of Agricultural Sciences/Supervise & Test Center for Agricultural Product Quality, Ministry of Agriculture and Rural Affairs(Chongqing), Chongqing 401329, China 736988090@qq.com 
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Abstract:
      The removal efficiencies of ten pesticide residues (carbendazim, imidacloprid, acetamiprid, diethofencarb, propamocarb, profenofos, cypermethrin, triazophos, dichlorvos and pyrimethanil) from cucumber by five different processing methods (washing, boiling, stir-frying, peeling and salting) were investigated under laboratory simulation using LC-MS/MS and GC-MS/MS. The results showed that peeling was the most effective pesticide removal method among these processing methods. Especially, in the cases of profenofos and cypermethrin, the processing factors by peeling were both 0.04. The pesticide removal abilities of other investigated processing methods were in the following order: boiling > stir-frying, washing, and salting. Meanwhile, it was found that the effects of processing methods were directly related to the log Kow of each pesticide. The smaller the log Kow of pesticides, the easier to remove them by washing and boiling. Moreover, we also investigated the time effect of pesticide residue removal with washing, boiling and stir-frying within 10 min. The results showed a decreasing trend of pesticide residue amounts with the increase of treatment time. For all investigated pesticide residues, the processing factors for washing, boiling and stir-frying varied in the region of 1.00-0.62, 0.86-0.37 and 1.13-0.52, respectively, after 10 min treatments.
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