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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: 2013-05-01
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 juices, using the method to process apple juice, adopts the following steps:

[0015] (1) Add 1L of apple juice to be treated in the treatment chamber;

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

[0017] (3) Set the ultrasonic treatment power to be 100W, and set the constant temperature circulator temperature to be 30°C at the same time, carry out circulating cooling to the apple juice, start the ultrasonic device, and begin to carry out ultrasonic treatment;

[0018] (4) Ultrasonic treatment for 60 minutes to obtain treated apple juice.

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

[0020] In order to avoid the decline in the quality of apple juice caused by the temperature rise in the ultrason...

Embodiment 2

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

[0027] (1) Add 200ml of carrot juice to be processed in the processing chamber;

[0028] (2) Turn on the constant temperature circulator, set the temperature of the constant temperature circulator to be 15°C, and circulate and pre-cool the carrot juice to be treated for 5 minutes;

[0029] (3) Set the ultrasonic processing power to be 300W, and set the temperature of the constant temperature circulator to be 15°C at the same time, carry out circulating cooling to the carrot juice, start the ultrasonic device, and start ultrasonic processing;

[0030] (4) Ultrasonic treatment for 90 minutes to obtain processed carrot juice.

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

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

Embodiment 3

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

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

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

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

[0042] (4) Ultrasonic treatment for 120 minutes to obtain treated celery juice.

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

[0044] In order to avoid the decline in the quality of celery juice caused by the temperature rise in the ultrasonic treatment process, ...

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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, during the growth of fruits and vegetables, pesticides need to be applied multiple times to achieve the purpose of eliminating pests and diseases. This has led to frequent occurrences of higher 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, inhibiting the activity of cholinesterase, thereby affecting the normal functio...

Claims

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Application Information

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Patent Type & Authority Patents(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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