不同干燥方法对苹果中毒死蜱残留的影响
目的 了解苹果干燥加工过程中毒死蜱残留的降解规律, 为苹果干燥产品中农药残留风险的评估提供科学的依据。方法 以红富士苹果为研究对象, 采用热风干燥、微波干燥、阳光干燥对苹果片进行了处理, 毒死蜱的残留量使用高效液相色谱串联质谱法(ultra performance liquid chromatography/tandem mass spectrometry, UPLC-MS/MS)检测。同时, 利用加工因子(processing factor, PF)建立了毒死蜱的变化模型, 分析了干燥过程中水分的扩散系数和苹果片的复水率。结果 毒死蜱在苹果干燥过程中的变化是动态的, 它的变化符合动力学模型, 微波干燥和阳光干燥对毒死蜱的去除率高于热风干燥。毒死蜱的残留量与干燥条件以及农药的理化性质相关。结论 在苹果的工业生产中, 推荐采用微波和阳光干燥来处理苹果, 以降低毒死蜱残留带来的食品安全风险。
Objective To understand the degradation law of chlorpyrifos residues in the apple drying process, and provide a scientific basis for the risk assessment of pesticide residues in apple drying products. Methods The apple slices were treated by hot air drying, microwave drying, and sunlight drying, and the residues of chlorpyrifos were detected by ultra performance liquid chromatography/tandem mass spectrometry(UPLC-MS). At the same time, the change model of chlorpyrifos was established by using the processing factor (PF), and the water diffusion coefficient and rehydration rate of apple slices during drying were analyzed. Results The change of chlorpyrifos in the process of apple drying was dynamic, and its change accorded with the kinetic model. The removal rate of chlorpyrifos by microwave drying and sunlight drying was higher than that by hot air drying. The residue of chlorpyrifos was related to the drying conditions and the physicochemical properties of pesticides. Conclusion In industrial production, microwave and sun drying are recommended to treat apple slices to reduce the food safety risk caused by chlorpyrifos residues.
标题：不同干燥方法对苹果中毒死蜱残留的影响
英文标题：Effects of different drying methods on chlorpyrifos residue in apple
作者：
李长见 江南大学食品学院
丁洪流 苏州市食品检验检测中心
纪丽君 苏州市食品检验检测中心
何新叶 苏州市食品检验检测中心
谢云飞 江南大学食品学院
于航 江南大学食品学院
钱和 江南大学食品学院
姚卫蓉 江南大学食品学院
中文关键词:苹果干燥,毒死蜱,复水率,加工因子,
英文关键词:apple drying,chlorpyrifos,rehydration rate,processing factor,
发表日期：2020-05-14
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