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柑橘的安全问题与其他食物如蔬菜中的叶菜类和水果中的草莓等浆果及梨、苹果相比,相对安全一些,但也不能说是安全的食品。农药残留主要集中在果皮上,柑橘鲜食不会食皮,因此仅从鲜食角度讲柑橘相对安全一点。但随着加工业的发展,除可制汁或制罐外,还可从加工后的皮渣中提取香精油、果酸、色素、类黄酮苷及二氢查尔酮类甜味剂等许多高价值的副产品及皮渣饲料、橘皮粉、橘皮果冻、橘皮软糖,因此农药在果皮上残留也不能超标。现在的标准中规定了全果中或果肉中的农药残留限量。
The safety of citrus is relatively safe compared with other foods such as leafy vegetables in vegetables and strawberries and fruits such as berries and pears and apples, but it can not be said to be a safe food. Pesticide residues are mainly concentrated on the peel, citrus fresh food will not eat the skin, so fresh from the point of view of citrus is relatively safe point. However, with the development of the processing industry, in addition to the juice making or canning, many essential oils, acids, pigments, flavonoid glycosides and dihydrochalcone sweeteners can be extracted from the processed skin residue High-value by-products and feed residue, orange peel, orange peel, orange jelly, pesticide residues in the peel can not exceed the standard. The current standard specifies the limits of pesticide residues in whole fruits or in flesh.