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《Modern Agricultural Science and Technology》 2017-23
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Research on Removal Methods of Chlorpyrifos in Vegetables

SU Qun-shan;Songyuan Academy of Agricultural Sciences;  
The removal methods of chlorpyrifos in vegetables were investigated using high performance liquid chromatography(HPLC).Lettuce and cucumbers were selected as representative vegetables.The results showed that the removing rate of pesticide was from 33.4% to 38.2% after storage in room temperature(20 ℃)for 2 d,while it was above 48.0% after 4 d at the same conditions.Meanwhile,the removing rate was ranged from 24.8% to31.0% after storage for 4 d under refrigerator(4 ℃),it was lower than that in room temperature for 2 d,so it was advised that consumers store vegetables1 ~2 d under the room temperature first,then transfer to refrigerator for removing pesticides quickly and keeping the vegetable fresh.In five washing methods of vegetables,including water,detergent,salt,flour and liquor solution,the removal rates of chlorpyrifos were ranged between 45.9%~51.0%,45.9%~54.0%,41.6%~45.5%,67.9%~75.0% and 62.4%~69.0%,respectively,and flour solution was proved to be the best method to remove pesticide.In conclusion,the degradation rate of chlorpyrifos in vegetables was fast,storage combined room temperature and refrigerator was better for pesticide removal and kept the vegetable fresh,then wash the vegetable with flour solution could remove the most of chlorpyrifos in vegetables.
【CateGory Index】: S481.8
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