Page 253 - 《华中农业大学学报（自然科学版）》2022年第5期

第 5 期 孙鑫 等：农药胁迫对小白菜营养品质的影响及农药残留的去除方法研究 247

暴露评估［D］. 南京：南京农业大学，2014.GUAN W C.Study sure risk assessment in packchoi［D］.Nanjing：Nanjing Agricul⁃
on effect of cooking on two fungicides residues and dietary expo⁃ tural University，2014（in Chinese with English abstract）.

Effects of pesticide residues on nutritional quality of pakchoi and

removal methods of pesticide residues

SUN Xin,CUI Ruixia,ZHANG Xiaofan,LI Xiujuan
College of Food Science and Technology，Huazhong Agricultural University /Key Laboratory of Environ⁃
ment Correlative Dietology，Ministry of Education /Hubei Province Key Laboratory
of Fruit & Vegetable Processing & Quality Control，Wuhan 430070，China

Abstract In order to guide the consumers to scientifically reduce the risk of pesticide residues intake

when eating fruits and vegetables，the effects of pesticide residues on the nutritional quality of pakchoi were
studied by applying 3 concentration levels of （1，50，100 μg/mL） pesticides including chlorothalonil，

chlorpyrifos and fipronil to pakchoi. The effects of different washing and cooking methods on removing pes⁃
ticide residues in pakchoi were compared. The results showed that the contents of water，soluble protein
and nitrate all decreased firstly and then increased with the increase of the application concentration. There
was no significant differences in the content of vitamin C and carotenoid between treatment groups（P>
0.05）. The content of reduced sugar，calcium and phosphorus increased firstly and then decreased com⁃
pared with the blank group. The content of crude fiber in the 100 μg/mL group increased. The removal ef⁃
fect for the all three pesticides was in the decrease order of detergent，alkali water and rice washing water
soaking，and salt water and clear water. The thermal stability of chlorothalonil was poor. The removal per⁃
centages of three cooking methods for chlorothalonil were all above 94%. 60 ℃ blanching and 100 ℃ boil⁃
ing for chlorpyrifos had lower removal effect，while hot oil stir-frying significantly improved the effect of re⁃
moving（76.97%）. For fipronil hot oil stir-frying had the best effect of removing（82.68%），followed by
60 ℃ blanching and 100 ℃ boiling. It is indicated that pesticide residues have a certain impact on the nutri⁃
tional quality of pakchoi. Detergent washing，soaking in rice water and alkaline water，and hot oil stir-fry⁃
ing are effective methods to reduce pesticide residues in fruits and vegetables.
Keywords pakchoi；pesticide residues；nutritional quality；washing method；cooking method；food
safety

（责任编辑：赵琳琳）