聂梅梅¹，吴海虹¹，李大婧^1*，方 华²，

景绘丽¹，张钟元¹，刘春泉¹，牛丽影¹，刘春菊¹

（1.江苏省农业科学院农产品加工研究所，江苏南京 210014；

2.江苏翠源食品股份有限公司，江苏东台 224200）

摘要：为研究超声联合酸性电解水清洗对上海青中农药残留的去除效果，对新鲜上海青进行百菌清和敌敌畏混合模拟污染，通过QuEChERS前处理方法结合气相色谱-质谱联用法（GC-MS）/液相色谱-质谱（HPLC-MS）进行检测，探讨不同清洗液、样液比、超声波功率与清洗时间、清洗温度对农药残留去除效果的影响。结果表明：酸性电解水比其他清洗液对上海青农药残留去除效果好，不同料液比条件下农药残留去除效果不同，样液比为1∶20 g/mL时敌敌畏的去除率与其他组呈显著性差异（P＜0.05），超声波功率对农药残留的去除影响显著（P＜0.05），超声功率400 W与超声功率200 W相比，敌敌畏和百菌清去除率分别显著提高12.62%、28.42%（P＜0.05）。随着超声时间延长，2种农药残留去除率缓慢上升并趋于平缓。清洗温度为45 ℃与25 ℃对农药残留去除率影响不显著（P＞0.05）。在优化条件下，上海青中敌敌畏和百菌清去除率分别为81.67%和77.46%。本研究所获得的超声联合酸性电解水清洗去除上海青中农药残留的去除规律，为提高蔬菜加工清洗环节的农药残留控制水平提供基础。

关键词：上海青；农药残留；酸性电解水；超声波；气相色谱-质谱法

中图分类号：TS255.1   文献标识码：A   文章编号：1674-506X（2023）04-0085-0007

Effect of Ultrasonic Combined with Acidic Electrolyzed Water on Removing Pesticide Residues in Vegetables

NIE Meimei¹, WU Haihong¹, LI Dajing^1*, FANG Hua², JING Huili¹, ZHANG Zhongyuan¹, LIU Chunquan¹, NIU Liying¹, LIU Chunju¹

（1.Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing Jiangsu 210014, China;

2.Jiangsu Cuiyuan Food Co., LTD., Dongtai Jiangsu 224200, China）

Abstract：In order to observe the removal effect of ultrasonic wave combined with acid electrolyzed water cleaning on pesticide residues in Shanghai green, chlorothalonil and dichlorvos were mixed to simulate the pollution of fresh Shanghai green. QuEChERS pretreatment method was combined with GC-MS or HPLC-MS to detect, and the influence of different cleaning solutions, sample liquid ratio, ultrasonic power and cleaning time on the removal effect of pesticide residues was discussed. The results show that the acid electrolytic water has a better removal effect of Shanghai green pesticide residue than other cleaning solutions. The removal effect of pesticide residue was different under different material ratio conditions, and the removal rate of dichlorvos at 1∶20 g/mL was significantly different from that of other groups (P＜0.05). Ultrasonic power had a significant impact on the removal of pesticide residues (P＜0.05), when the ultrasonic power was 400 W, the removal rate of dichlorvos and chlorothalonil was significantly increased by 12.62% and 28.42%，compared to 200 W (P＜0.05). As the ultrasonic time increases, the removal rate of two pesticides increased slowly and leveled out. The cleaning temperature of 45 ℃ and 25 ℃ did not affect the pesticide residue removal rate significantly (P＞0.05). Under the optimized conditions, the removal rates of dichlorvos and chlorothalonil were 81.67% and 77.46%, respectively. The rule of removal of pesticide residues in Shanghai green by ultrasonic combined with acidic electrolyzed water cleaning obtained in this study provides a basis for improving the control level of pesticide residues in vegetable processing and cleaning.

Keywords：Shanghai Green; pesticide residue; acid electrolyzed water; ultrasonic; gas chromatography mass spectrometry

doi：10.3969/j.issn.1674-506X.2023.04-013

收稿日期：2022-11-25

基金项目：苏北科技专项-先导性项目（SZ-YC202102）

作者简介：聂梅梅（1993-），女，硕士，助理研究员。研究方向：果蔬加工与营养健康。

*通信作者：李大婧（1976-），女，博士，研究员。研究方向：果蔬加工与营养健康。

引用格式：聂梅梅,吴海虹,李大婧,等.超声联合微酸性电解水去除蔬菜农药残留效果分析[J].食品与发酵科技,2023,59(4):85-91.