Effects of home preparation on pesticide residues in cabbage

文献类型： 外文期刊

第一作者： Zhang, Zhi-Yong

作者： Zhang, Zhi-Yong;Liu, Xian-Jin;Hong, Xiao-Yue

作者机构：

关键词： pesticide residues;home preparation;cabbage

期刊名称：FOOD CONTROL （ 影响因子：5.548； 五年影响因子：5.498 ）

ISSN： 0956-7135

年卷期： 2007 年 18 卷 12 期

页码：

收录情况： SCI

摘要： Experiment was carried out to evaluate the pesticides (chlorpyrifos,p,p-DDT, cypermethrin, chlorothalonil) residue levels in cabbage in the process of home preparation by washing with different concentrations of acetic acid and sodium chlorine, and tap water, preserving in refrigerator, and stir-frying for different time. Results showed that washing by tap water and/or detergent solution for cooking are necessary to decrease the concentration of pesticide residues in cabbage. Washing with acetic acid solutions (at 10%, concentration for 20 min) caused 79.8%, 65.8%, 74.0%, and 75.0% loss of the above pesticides, respectively. Washing with NaCl solutions (at 10% concentration for 20 min) produced 67.2%, 65.0%, 73.3% and 74.1% loss, respectively, and washing by tap water (for 20 min) were 17.6%, 17.1%, 19.1%, and 15.2% loss, respectively. The reductions due to the refrigeration (for 48 h) were 3.4%, 2.6%, 3.1% and 3.6%, respectively, and those due to the stir-frying (for 5 min) were 86.6%, 67.5%, 84.7% and 84.8%, respectively. The data indicated that washing by detergent solutions and stir-frying of cabbage are the most effective home preparations for the elimination of pesticide residues. (c) 2006 Elsevier Ltd. All rights reserved.

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