摘要
农产品经过不同的加工处理后,其农药残留会表现出不同的变化趋势。大部分加工过程可降低农产品中的农药残留,如清洗、去皮等,但有一些加工工艺会使农药残留增加,如干燥等,甚至有些工艺会使某些农药转化成比其自身毒性更大的代谢物,如发酵、热处理等。为了解加工过程对农产品中农药残留的影响,综述近10年国内外相关研究,重点讨论清洗、热处理、去皮或去壳、粉碎或碾磨、腌制和糖制、发酵、榨汁、干制、非热杀菌等加工工艺,以期为优化农产品加工工艺提供依据,为开展农药残留膳食暴露风险评估提供基础数据。
The pesticide residues in agricultural products showed different trends after different processing.Most unit processing operations,such as washing and peeling,could reduce pesticide residue levels in agricultural products.However,some processing operations might lead to an increase in pesticide residue levels,such as drying.In addition,some pesticide residues could be converted into more toxic substances than their own,such as fermentation and heat treatment.In order to realize the impact of processing on pesticide residues in agricultural products,relevant researches at home and abroad in the last decade were reviewed.The processing operations including washing,heat treatment,peeling,grinding,storage,pickling,sugar-preserved,fermentation,juicing,drying,and non-thermal sterilization were discussed,which could provide a basis for optimizing processing technology of agricultural product and assessing the risk dietary exposure to pesticide residues.
作者
孙红霞
李晋栋
李雅静
杨艳梅
乔雄梧
秦曙
SUN Hongxia;LI Jindong;LI Yajing;YANG Yanmei;QIAO Xiongwu;QIN Shu(Shanxi Center for Testing of Functional Agro-products,Taiyuan 030031)
出处
《食品工业》
CAS
北大核心
2020年第9期269-273,共5页
The Food Industry
基金
山西省科技厅政府购买科技公共服务项目(晋财教[2017]357号)
山西省农业科学院博士研究基金(YBSJJ1605和YBSJJ1801)。
关键词
农药残留
农产品
加工工艺
pesticide residues
agricultural products
processing treatment
