Pesticide residue removing and sterilizing detergent
A technology for pesticide residues and detergents, applied in the field of sterilization detergents, can solve the problems of hand degreasing, limited detergent production, unsuitable for industrialized production, etc., and achieve the effect of mild nature
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[0026] Example 1
[0027] First, weigh an appropriate amount of deionized water, heat it to 60-70°C, add the surfactant, chelating agent, and thickener components shown in Table 1 according to the ratio shown in Table 1, stir well, and then cool to 20- At 30° C., the indicated chlorine dioxide precursor was added, stirred evenly, and finally the pH of the product was adjusted to 6.5-8.5 with the indicated pH adjuster, thereby obtaining the pesticide residue sterilization detergent of Example 1.
[0028] Table 1: Each component and dosage
[0029] Component
[0030] Component
Example Embodiment
[0031] Example 2
[0032] Except for the components and dosages shown in Table 2 below, the same preparation method as in Example 1 was used to obtain the pesticide residue sterilization detergent of Example 2.
[0033] Table 2: Each component and dosage
[0034] Component
Example Embodiment
[0035] Example 3
[0036] Except for the components and dosages shown in Table 3 below, the same preparation method as in Example 1 was used to obtain the pesticide residue sterilization detergent of Example 3.
[0037] Table 3: Each component and dosage
[0038] Component
[0039] Effect;
[0040] Using the pesticide residue and sterilizing detergent prepared in Examples 1 to 3, the results of the use effect test show that the detergent prepared in Examples 1 to 3 is used to remove pesticide residues on fruits and vegetables at a concentration of 1- 2%, action time 5min, more than 95% of pesticides can be removed, and all remaining bacteria, viruses, yeast, fungi and other microorganisms can be killed. When the detergent prepared in Examples 1 to 3 is used to clean tableware, the concentration is 1%, and the action time is 5 minutes, which can remove residual oil stains, bacteria and various infectious disease-causing viruses on the tableware.
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