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目的初步了解本市黑木耳栽培过程中百草枯的使用情况以及黑木耳中百草枯的残留情况及其去除方法。方法在全市范围内分3个时间段抽取生产和流通环节的黑木耳鲜品、干品和菌棒共68份样品,进行百草枯的检测,并对含有百草枯残留的黑木耳进行清水浸泡实验,得出百草枯浓度变化情况。结果检测的68份样品中百草枯的检出率为27.9%(19/68),其残留浓度最大值为6.210 mg/kg,最小值为0.011 mg/kg。通过清水浸泡实验显示,黑木耳用清水浸泡后,可以有效降低黑木耳中的百草枯残留量。结论长期、持续采用百草枯除草的方式将使黑木耳存在产品质量问题和食用安全风险,有关部门应进一步加强监督和管理。对含有百草枯残留的黑木耳进行清水浸泡可以得到有效去除。
Objective To understand the use of paraquat in black fungus and the residue of paraquat in black fungus and its removal methods. Methods A total of 68 samples of fresh black fungus, dried fruit and fungus were collected from the production and circulation sectors in the city in three time periods for paraquat detection. The black fungus containing paraquat residue was immersed in water , Obtained paraquat concentration changes. Results The detection rate of paraquat in 68 samples was 27.9% (19/68). The maximum residual concentration was 6.210 mg / kg and the minimum was 0.011 mg / kg. The experiment of soaking in clear water showed that after immersing the black fungus in water, the paraquat residue in black fungus could be effectively reduced. Conclusion The long-term and continuous adoption of paraquat weeding will cause black fungus product quality problems and food safety risks. Relevant departments should further strengthen supervision and management. Black fungus residues containing paraquat water immersion can be effectively removed.