首页|四种杀菌剂在白及初加工过程中的残留变化

四种杀菌剂在白及初加工过程中的残留变化

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为明确白及初加工过程中多菌灵、三唑酮、戊唑醇和苯醚甲环唑的残留变化规律和加工因子,在实验室条件下,模拟白及的清洗、水煮和烘干 3 个初加工过程,采用超高效液相色谱-串联质谱法(ultra high per-formance liquid chromatography-tandem mass spectrometry,UHPLC-MS/MS)检测白及初加工各阶段的农药残留浓度,并计算加工因子.结果表明,白及不同加工过程对4 种杀菌剂残留浓度的影响差异较大.清洗过程使农药残留浓度降低 4.6%~57.8%,加工因子为 0.42~0.95,在清水中分别添加质量分数 2%淀粉、2%食盐和2%小苏打对农药的去除效果可提升1.4~7.3 倍;水煮过程使农药残留浓度降低38.6%~67.8%,加工因子为0.32~0.61;烘干过程由于浓缩效应使农药残留浓度升高 2.1~3.2 倍,加工因子为 2.08~3.23.白及依次经2%食盐水清洗、水煮4 min、60℃烘干的初加工全过程对 4 种杀菌剂的降解作用大于因脱水造成的浓缩作用,可降低4 种杀菌剂在干白及产品中的残留风险,全过程加工因子为 0.34~0.67.因此,以鲜白及中4 种杀菌剂残留评价经此初加工后干白及中4 种杀菌剂残留的安全性是可行的,研究结果可为白及产品的安全风险评估提供基础数据参考.
Residue changes of 4 kinds of fungicides in the preliminary processing of Bletilla striata
To identify the changes and processing factors of carbendazim,triadimefon,tebuconazole and difenocon-azole residues during preliminary processing of Bletilla striata.The three preliminary processing processes(washing,boiling and drying)of B.striata were simulated under laboratory conditions,the ultra high performance liquid chro-matography-tandem mass spectrometry(UHPLC-MS/MS)method was used to detect the pesticide residue concentra-tions at each stage of the preliminary processing of B.striata,and the processing factors were calculated.The results showed that there were great differences in the effects of different processing techniques on the residual concentrations of the four fungicides in B.striata.The washing process reduced the concentration of pesticide residues by 4.6%to 57.8%,and the processing factor ranged from 0.42 to 0.95.Adding 2%starch,2%salt,and 2%baking soda to clean water could increase the pesticides removal rate by 1.4 to 7.3 times.The boiling process could reduced the concentration of pesticide residues by38.6%to67.8%,and the processing factor ranged from 0.32 to 0.61.The oven drying process,due to the concentration effect,the pesticide residue concentration increased by 2.1 to 3.2 times,and the processing factor ranged from 2.08 to 3.23.The whole process of washing with 2%salt solution,boiling for 4 min,oven drying at 60℃had a greater degradation effect on the four fungicides than oven drying con-centration effect,which could reduce the residual risk of the four fungicides in dry B.striata products,the process-ing factor of whole process ranged from 0.34 to 0.67.Therefore,it was feasible to evaluate the safety of four fungi-cide residues in dried B.striata after this preliminary processing by using four fungicide residues in fresh Bletilla stri-ata.The research results could provide basic data reference for the safety risk assessment of B.striata products.

Bletilla striatafungicideresidue changepreliminary processingprocessing factor

石贵远、黄文源、段婷婷、李明、郭怡卿、张盈

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云南农业大学 植物保护学院,云南昆明 650500

贵州省农业科学院植物保护研究所,贵州贵阳 550006

贵州省农药风险监测中心,贵州 贵阳 550006

白及 杀菌剂 残留变化 初加工 加工因子

黔农科院青年科技基金黔科中引地

[2020]12号[2022]4008号

2024

浙江农业学报
浙江省农业科学院 浙江省农学会

浙江农业学报

CSTPCD北大核心
影响因子:0.765
ISSN:1004-1524
年,卷(期):2024.36(7)
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