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《Journal of Agro-Environment Science》 2006-05
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Removal of Chlorpyrifos Residue on the Surface of Vegetables Using Degrading Enzyme

XIE Hui1,ZHU Lu-sheng1,LI Wen-hai2,WANG Jun1,LIU Wei1,WANG Xiu-guo1,WANG Qian1(1.College of Resources and Environment,Shandong Agricultural University,Tai'an 271018,China;2.Police Department of Tai'an,Tai'an 271000,China)  
Some treatments,including water,different concentrations of crude enzyme(derivates from fungus named WZ-Ⅰ) which is proved intracellular enzyme,0.5% detergent and 0.5% saleratus were used to degrade residual chlorpyrifos on the surface of cabbage and cucumber.The results showed that this degrading enzyme were effective,with the most degrading rate being 60.2% within 10 min.The degrading rate for chlorpyrifos was greatly affected by the enzymatic concentration;the removing rate of pesticides enhanced with concentration increasing.The removal rates of chlorpyrifos on the surface of cabbage using the enzyme with concentration of 0.5% and 5.0% were 49.8% and 55.2%,respectively,and the removal rate of pesticide on the cucumber were 30.8% and 54.2%,respectively.The rational application rates of the enzyme were 0.5% and 5.0% for cabbage and cucumber respectively.Since equal quality cabbage had more surface area than cucumber,the removal rate of chlorpyrifos between the two vegetables was different when using crude enzyme to remove chlorpyrifos residue.The difference in the removal rate of chlorpyrifos between water and other treatments was significant in cabbage and cucumber,and the discrepancy among other treatments was also significant.Among all treatments,washing vegetables with crude enzyme could effectively wipe off the pesticide on the surface of vegetables,and the degrading rate of chlorpyrifos increased with increasing of reaction time,indicating that crude enzyme could effectively degrade chlorpyrifos.
【Fund】: 国家自然科学基金资助项目(20477022);; 山东省优秀中青年科学家科研奖励基金项目(03BS123)
【CateGory Index】: S481.8
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