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Method for reducing organophosphorus pesticide in fruit vegetable juice

A technology of organophosphorus pesticides and fruit and vegetable juices, which is applied in the field of food safety to achieve the effect of avoiding adverse effects and reducing residual concentrations

Active Publication Date: 2009-03-11
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The application of ultrasonic technology to degrade organophosphorus pesticides in fruit and vegetable juices has not been reported at home and abroad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A method for reducing organophosphorus pesticide residues in fruit and vegetable juice, the method is applied to process apple juice, and the following steps are adopted:

[0015] (1) add 1L of apple juice to be processed in the processing chamber;

[0016] (2) Turn on the constant temperature circulator, set the temperature of the constant temperature circulator to be 10°C, and pre-cool the apple juice to be processed by circulation for 8min;

[0017] (3) Set the ultrasonic processing power to 100W, set the temperature of the constant temperature circulator to 30°C, cool the apple juice in a cycle, start the ultrasonic device, and start the ultrasonic treatment;

[0018] (4) ultrasonically treating for 60min to obtain treated apple juice.

[0019] The organophosphorus pesticides include diazinon, chlorpyrifos and malathion.

[0020] In order to avoid the deterioration of the apple juice quality caused by the temperature increase in the ultrasonic treatment process, t...

Embodiment 2

[0026] A method for reducing organophosphorus pesticide residues in fruit and vegetable juice, applying the method to process carrot juice, and adopting the following steps:

[0027] (1) in processing chamber, add carrot juice 200ml to be processed;

[0028] (2) turn on the constant temperature circulator, set the temperature of the constant temperature circulator to be 15 ℃, and carry out circulating precooling for 5min of carrot juice to be processed;

[0029] (3) Set the ultrasonic treatment power to 300W, and set the temperature of the constant temperature circulator to be 15° C. to circulate and cool the carrot juice, start the ultrasonic device, and start the ultrasonic treatment;

[0030] (4) ultrasonically treated for 90min to obtain treated carrot juice.

[0031] The organophosphorus pesticides include diazinon, chlorpyrifos and malathion.

[0032] In order to avoid the decline of the carrot juice quality caused by the temperature increase in the ultrasonic treatmen...

Embodiment 3

[0038] A method for reducing organophosphorus pesticide residues in fruit and vegetable juice, applying the method to process celery juice, and adopting the following steps:

[0039] (1) add celery juice 750mL to be treated in the container;

[0040] (2) Turn on the constant temperature circulator, set the temperature of the constant temperature circulator to be 5°C, and pre-cool the celery juice for 10 minutes in a cycle;

[0041] (3) Set the ultrasonic processing power to 500W, set the temperature of the constant temperature circulator to be 25°C, cool the celery juice by circulation, start the ultrasonic device, and start the ultrasonic treatment;

[0042] (4) ultrasonically treating for 120min to obtain the treated celery juice.

[0043] The organophosphorus pesticides include diazinon, chlorpyrifos and malathion.

[0044] In order to avoid the decline of the quality of celery juice caused by the temperature increase during the ultrasonic treatment, the processed celery ...

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PUM

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Abstract

The invention discloses a method for reducing organophosphorus pesticide residue in fruit and vegetable juice, and belongs to the technical filed of food safety. The fruit and vegetable juice to be treated is added to a treatment chamber by an ultrasonic device, a constant temperature circulator is opened the temperature of which is set to perform precooling on the fruit and vegetable juice to betreated; the ultrasonic treatment power is set, and the temperature of the constant temperature circulator is set to cool the fruit and vegetable juice to be treated by circulating water; the ultrasonic device is started to begin ultrasonic treatment and obtain the treated fruit and vegetable juice. After the fruit and vegetable juice is treated by the ultrasonic technology, the concentration of the organophosphorus pesticide in the treated fruit and vegetable juice is significantly reduced. In addition, by adopting a circulating water cooling device, the method avoids adverse effect of heating on the flavor of the fruit and vegetable juice after the ultrasonic treatment. The method is easy and feasible, and can be used for removing the organophosphorus pesticide in other liquid food.

Description

technical field [0001] The invention belongs to the technical field of food safety, in particular to a method for reducing organophosphorus pesticide residues in fruit and vegetable juices. Background technique [0002] Fruits and vegetables are rich in vitamins and minerals that the body needs. In recent years, the production and consumption of fruit and vegetable juices have shown an increasing trend. However, in the growth process of fruits and vegetables, it is necessary to apply pesticides many times to achieve the purpose of eliminating pests and diseases. This results in frequent occurrence of high pesticide residues in fruit and vegetable juices. Among them, organophosphorus pesticides are one of the most common pesticide residues in fruit and vegetable juices. Studies have shown that organophosphorus pesticides can form phosphorylated cholinesterase with cholinesterase in the human body, which inhibits the activity of cholinesterase, thereby affecting the normal ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/70A23L1/015A23L5/20
Inventor 陈芳张媛媛赵广华吴继红张燕
Owner CHINA AGRI UNIV
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