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摘要
为了研究乙酰甲胺磷及有毒代谢产物甲胺磷在辣椒酱加工过程中的加工因子,从而优化辣椒酱的加工过程,本研究采用气相色谱火焰光度检测器(GCFPD)分别检测辣椒酱加工中清洗、自然发酵和灭菌3个步骤中2种农药残留量的变化。结果表明:经流动水冲洗后,乙酰甲胺磷和甲胺磷的加工因子分别为0.71和0.58;自然发酵过程中,经发酵微生物作用,有部分乙酰甲胺磷降解为甲胺磷,乙酰甲胺磷和甲胺磷的加工因子分别为0.68和1.17;灭菌过程对2种农药残留量的变化影响不大。综合考虑辣椒酱的品质和农药残留两方面因素,建议尽量适当延长辣椒的清洗时间,在不影响辣椒酱品质的前提下,发酵过程中加入一定量的澄清剂,加强对2种农药的吸附作用。
关键词
乙酰甲胺磷; 甲胺磷; 辣椒酱; 加工因子; 残留
中图分类号:
S 481.8
文献标识码: A
DOI: 10.16688/j.zwbh.2017315
Changes in the residues of acephate and its metabolite methamidophos in
pepper sauce during processing
LU Caihong1, SHEN Liuzhu1, L Lei1, YAO Sai1, DONG Wen1,
LIU Lu1, WU Xi1, ZHANG Ying2, DUAN Tingting2
(1. Bijie Supervision and Testing Center of Agricultural Product Quality Safety, Guizhou 551700, China;2. Institute of Plant Protection, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China)
Abstract
The processing factors (PF) of acephate and its metabolite methamidophos in fermented pepper sauce were investigated in order to improve the processing treatment. The residues in washing, natural fermentation, and sterilization processing of the above 2 pesticides were detected with GCFPD. The results showed that the PFs of acephate and methamidophos reduced to 0.71 and 0.58 after washing, respectively. In the natural fermentation process, acephate was degraded to some extent to methamidophos by fermentation microorganisms, and the PFs of acephate and methamidophos were 0.68 and 1.17, respectively. The impact of sterilization process on the residues of the 2 pesticides was not significant. Given the quality and pesticide residues of pepper sauce, extending washing time properly was recommended, and adding a certain amount of clarifying agent in fermentation process, as long as the quality is not influenced, could strengthen the adsorption of the 2 kinds of pesticides.
Key words
acephate; methamidophos; pepper sauce; processing factor; residue
辣椒是我國西南地区栽培面积大、产量高的蔬菜作物之一,并在全国范围内受到特定人群的广泛喜爱。除用于鲜食外,还可加工成多种副产品。乙酰甲胺磷是一种广谱、高效、低毒、低残留的内吸性有机磷杀虫剂,自甲胺磷、对硫磷等5种高毒农药被全面禁止后[1],乙酰甲胺磷作为替代品其使用量逐年增加。乙酰甲胺磷对辣椒上的蚜虫、白粉虱和蓟马等害虫具有胃毒和触杀作用,且可杀卵[2],但其代谢产物甲胺磷却属于高毒农药,毒性是乙酰甲胺磷的40多倍[3](大鼠急性经口LD50为 29.9 mg/kg),在我国的相关标准中是不允许被检出的。
大量研究表明,食品加工过程对农产品中农药残留量和性质会产生显著的影响[45]。大部分残留农药的含量经过加工处理以后有不同程度的降低[6],但某些加工过程也能造成农药残留水平提高[7]或者生成毒性更高的代谢产物[89]。目前,有关农药残留的监管工作多以初级农产品为对象,如市场监管、绿色食品审查及食品安全风险评估等,较少考虑不同加工方式对农药残留量变化的影响。
目前,国内外的研究主要集中在作物生长过程中乙酰甲胺磷和甲胺磷的残留降解动态[1012]及乙酰甲胺磷本身在辣椒加工中的残留量变化[13],其代谢产物甲胺磷残留在辣椒酱加工中的变化尚未见相关报道。因此,本文对其进行了系统研究,以期对辣椒酱加工中的膳食风险评估提供基础数据。 1 材料与方法
1.1 试验材料
岛津气相色谱仪GC2010配备火焰光度检测器(FPD);色谱柱DB1701,规格为30 m×0.53 mm×0.1 μm,美国J
为了研究乙酰甲胺磷及有毒代谢产物甲胺磷在辣椒酱加工过程中的加工因子,从而优化辣椒酱的加工过程,本研究采用气相色谱火焰光度检测器(GCFPD)分别检测辣椒酱加工中清洗、自然发酵和灭菌3个步骤中2种农药残留量的变化。结果表明:经流动水冲洗后,乙酰甲胺磷和甲胺磷的加工因子分别为0.71和0.58;自然发酵过程中,经发酵微生物作用,有部分乙酰甲胺磷降解为甲胺磷,乙酰甲胺磷和甲胺磷的加工因子分别为0.68和1.17;灭菌过程对2种农药残留量的变化影响不大。综合考虑辣椒酱的品质和农药残留两方面因素,建议尽量适当延长辣椒的清洗时间,在不影响辣椒酱品质的前提下,发酵过程中加入一定量的澄清剂,加强对2种农药的吸附作用。
关键词
乙酰甲胺磷; 甲胺磷; 辣椒酱; 加工因子; 残留
中图分类号:
S 481.8
文献标识码: A
DOI: 10.16688/j.zwbh.2017315
Changes in the residues of acephate and its metabolite methamidophos in
pepper sauce during processing
LU Caihong1, SHEN Liuzhu1, L Lei1, YAO Sai1, DONG Wen1,
LIU Lu1, WU Xi1, ZHANG Ying2, DUAN Tingting2
(1. Bijie Supervision and Testing Center of Agricultural Product Quality Safety, Guizhou 551700, China;2. Institute of Plant Protection, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China)
Abstract
The processing factors (PF) of acephate and its metabolite methamidophos in fermented pepper sauce were investigated in order to improve the processing treatment. The residues in washing, natural fermentation, and sterilization processing of the above 2 pesticides were detected with GCFPD. The results showed that the PFs of acephate and methamidophos reduced to 0.71 and 0.58 after washing, respectively. In the natural fermentation process, acephate was degraded to some extent to methamidophos by fermentation microorganisms, and the PFs of acephate and methamidophos were 0.68 and 1.17, respectively. The impact of sterilization process on the residues of the 2 pesticides was not significant. Given the quality and pesticide residues of pepper sauce, extending washing time properly was recommended, and adding a certain amount of clarifying agent in fermentation process, as long as the quality is not influenced, could strengthen the adsorption of the 2 kinds of pesticides.
Key words
acephate; methamidophos; pepper sauce; processing factor; residue
辣椒是我國西南地区栽培面积大、产量高的蔬菜作物之一,并在全国范围内受到特定人群的广泛喜爱。除用于鲜食外,还可加工成多种副产品。乙酰甲胺磷是一种广谱、高效、低毒、低残留的内吸性有机磷杀虫剂,自甲胺磷、对硫磷等5种高毒农药被全面禁止后[1],乙酰甲胺磷作为替代品其使用量逐年增加。乙酰甲胺磷对辣椒上的蚜虫、白粉虱和蓟马等害虫具有胃毒和触杀作用,且可杀卵[2],但其代谢产物甲胺磷却属于高毒农药,毒性是乙酰甲胺磷的40多倍[3](大鼠急性经口LD50为 29.9 mg/kg),在我国的相关标准中是不允许被检出的。
大量研究表明,食品加工过程对农产品中农药残留量和性质会产生显著的影响[45]。大部分残留农药的含量经过加工处理以后有不同程度的降低[6],但某些加工过程也能造成农药残留水平提高[7]或者生成毒性更高的代谢产物[89]。目前,有关农药残留的监管工作多以初级农产品为对象,如市场监管、绿色食品审查及食品安全风险评估等,较少考虑不同加工方式对农药残留量变化的影响。
目前,国内外的研究主要集中在作物生长过程中乙酰甲胺磷和甲胺磷的残留降解动态[1012]及乙酰甲胺磷本身在辣椒加工中的残留量变化[13],其代谢产物甲胺磷残留在辣椒酱加工中的变化尚未见相关报道。因此,本文对其进行了系统研究,以期对辣椒酱加工中的膳食风险评估提供基础数据。 1 材料与方法
1.1 试验材料
岛津气相色谱仪GC2010配备火焰光度检测器(FPD);色谱柱DB1701,规格为30 m×0.53 mm×0.1 μm,美国J