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Method for eliminating chlorpyrifos in vegetables

A technology of chlorpyrifos and vegetables, applied in food ultrasonic treatment, food preparation, food science, etc., can solve the problems of long time consumption, poor operability, and low removal rate, and achieve the effect of simple method, low cost and high removal rate

Active Publication Date: 2014-12-17
INST OF PLANT PROTECTION FAAS
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  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The main methods for removing chlorpyrifos at this stage are: 1. TiO2 2 Photocatalytic degradation (long time-consuming); 2. Ozone degradation (affects vegetable quality) 3. Microbial degradation (poor operability) 4. Water immersion (low removal rate)

Method used

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  • Method for eliminating chlorpyrifos in vegetables
  • Method for eliminating chlorpyrifos in vegetables
  • Method for eliminating chlorpyrifos in vegetables

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Experimental program
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Effect test

Embodiment 1

[0015] Sample immersion test

[0016] Shanghai Qing, provided by Fujian Academy of Agricultural Sciences, does not apply pesticides during the growth period. During the harvest period, the vegetable samples are divided into two parts and sprayed with different concentrations of chlorpyrifos. The concentration of chlorpyrifos is 1.0ml / L and 5.0ml / L. Spray once in total, harvest 24 hours after spraying, and carry out the next experiment. Leaves of green vegetables treated with different concentrations of pesticides were kept, mixed well, and weighed 30g / part.

[0017] Weigh β-cyclodextrin, sodium bicarbonate, and food-grade activated carbon, each of which is prepared into a solution with a concentration of 0.5 g / L.

[0018] At the same time, leaves of green vegetables treated with different concentrations of pesticides were kept, mixed well, and 30g / part was weighed. The vegetable samples were immersed in different kinds of different concentrations of additives and clear wat...

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Abstract

The invention provides a method for eliminating chlorpyrifos in vegetables. The method for eliminating chlorpyrifos in the vegetables is characterized by combining a food additive with ultrasonic waves to eliminate; the food additive is beta-cyclodextrin, sodium bicarbonate or activated carbon. An aqueous solution with the concentration of 0.5 g / L is prepared from the food additive, the vegetables are immersed in the aqueous solution, and ultrasonic treatment is carried out for 10-30 min, preferably for 30 min; the vegetables are leafy vegetables. The three kinds of food additives which are easy to purchase in daily are selected, and the appropriate concentration is prepared; the eliminating rate of chlorpyrifos is high; and the method is simple, clean, safe and hygienic, has strong operability and low cost, and does not affect the quality of the vegetables.

Description

technical field [0001] The invention relates to a method for removing chlorpyrifos from vegetables by using a food additive. Background technique [0002] Chlorpyrifos is a highly efficient and broad-spectrum organophosphate insecticide, and it is also one of the most produced and sold insecticides in the world. The drug has contact killing, stomach poisoning and fumigation effects on pests, and is an ideal insecticide for controlling aboveground and underground pests of rice, fruit trees, vegetables and other crops. However, its toxicity cannot be ignored. Chlorpyrifos can cause the inhibition of cholinesterase in the human body, and accumulate in the nervous system, causing nausea, dizziness, and even confusion. Exposure to high concentrations can cause respiratory paralysis and death. damage. [0003] In recent years, due to the unreasonable use of chlorpyrifos, the problem of excessive residues has occurred from time to time. Among vegetables, the pesticide residues i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/015A23L5/20
CPCA23L5/20A23V2002/00A23V2300/48
Inventor 陈峰王长方胡进锋王俊游泳汪进仕姚锦爱
Owner INST OF PLANT PROTECTION FAAS