Fruit-vegetable preparation for removing fruit-vegetable pesticide residue and preparation method thereof

A preparation, fruit and vegetable technology, applied in the direction of chemical instruments and methods, detergent compositions, soap detergent compositions, etc., can solve the problems of occupying space, destroying the environment, etc., and achieve the effects of avoiding damage, good emulsification, and good taste

Active Publication Date: 2014-03-26
INST OF OCEANOLOGY - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Abandoned scallop shells bring many problems such as damaging the environment and occupying space

Method used

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  • Fruit-vegetable preparation for removing fruit-vegetable pesticide residue and preparation method thereof
  • Fruit-vegetable preparation for removing fruit-vegetable pesticide residue and preparation method thereof
  • Fruit-vegetable preparation for removing fruit-vegetable pesticide residue and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 100 g of scallop shells were ground into coarse particles, calcined in a muffle furnace at 900° C. for 2 hours, cooled to room temperature, and passed through a 300-mesh sieve to obtain scallop shell powder. Add 0.5% β-cyclodextrin of scallop powder to the powder of scallop shell to make cleaning powder. Take 1g of powder and add 1L of water to make a solution. Soak 300g of apples in the solution for 10 minutes, take them out and rinse them with clean water. Take 2g of apple peel, and use the pesticide residue detection kit to detect the pesticide residues on the apple peel according to the national recommended standard method of GB / T5009.199-2003. The pesticide removal rate can reach 91%-93%, which is more than 10% higher than that of ordinary water cleaning. There is no difference in the taste of apples compared with those washed with ordinary water.

[0023] Table 1 Pesticide residue removal rate on apple surface

[0024]

Embodiment 2

[0026] 100 g of scallop shells were ground into coarse particles, calcined in a muffle furnace at 900° C. for 2 hours, cooled to room temperature, and passed through a 300-screen sieve to obtain scallop shell powder. Add 0.5% starfish saponin and 0.5% sodium alginate to the scallop powder to make cleaning powder. Take 4g of powder and add 2L of water to make a solution. Soak 500g of grapes in the solution for 20 minutes, take it out and rinse with water. Take 2g of grape skins, and use the pesticide residue detection kit to detect pesticide residues on grape skins according to the national recommended standard method of GB / T5009.199-2003. The pesticide removal rate can reach 91%-93%, which is more than 10% higher than that of ordinary water cleaning. There is no difference in the eating taste of grapes compared with those washed with ordinary water.

[0027] Table 2 Grape Surface Pesticide Residue Removal Rate

[0028]

Embodiment 3

[0030] 100 g of scallop shells were ground into coarse particles, calcined in a muffle furnace at 900° C. for 2 hours, cooled to room temperature, and passed through a 300-screen sieve to obtain scallop shell powder. Add 1% β-cyclodextrin and 1% sodium alginate to the scallop powder to prepare cleaning powder. Take 1g of powder and add 2L of water to prepare a solution. Soak 500g of Chinese cabbage in the solution, heat it on low heat for 10 minutes, take it out and rinse it with clean water. Take 2 g of cabbage leaves, and use the pesticide residue detection kit to detect the pesticide residues on the cabbage leaves according to the GB / T5009.199-2003 national recommended standard method. The test results show that the pesticide removal rate on the cabbage leaves can reach 93%-95%, which is more than 10% higher than that of ordinary clean water. There is no difference in the taste of cabbage compared with ordinary water washing.

[0031] Table 3 Pesticide residue removal ra...

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Abstract

The invention belongs to the technology of marine chemical engineering and particularly relates to a method for removing fruit-vegetable pesticide residue by utilizing scallop shell powder. Grinding and crushing scallop shells, calcining for 2 hours at high temperature of 900 DEG C, sieving with a 300-mesh screen after cooling, so as to obtain scallop shell powder, and adding a little amount of beta-cyclodextrin, sodium alginate and asterosaponins to prepare powder for removing the pesticide residue. Compared with a Japanese scallop shell powder product for removing the pesticide residue, the method has the advantages that the calcining temperature is decreased from 1000 DEG C to 900 DEG C under the condition with same calcining time, so that the heat loss is greatly reduced. The prices of the beta-cyclodextrin, the sodium alginate and the asterosaponins which are added in the product are low, the use amount is less, the influence on the cost of the product is low, and the effect of the scallop shell powder preparation for removing the pesticide residue is greatly improved.

Description

technical field [0001] The invention belongs to marine chemical engineering technology, in particular to a fruit and vegetable preparation for removing pesticide residues in fruits and vegetables and a preparation method thereof. Background technique [0002] Pesticide residues in fruits and vegetables refer to the general term for pesticides, toxic metabolites, degradation transformation products and reaction impurities that remain on the surface of fruits and vegetables after spraying pesticides. In today's society, people's excessive pursuit of economic benefits has led to the irregular use of pesticides. Although the extensive use of pesticides has increased the yield of fruits and vegetables, the residual pesticides have seriously endangered human health. Most of the fruits and vegetables have a short growth period and serious pests and diseases. Spraying pesticides to prevent and control pests and diseases is an important part of agricultural production. During the pla...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11D7/60C11D7/46C11D7/26C11D10/02
Inventor 李鹏程杨皓月邢荣娥刘松于华华秦玉坤孟祥涛
Owner INST OF OCEANOLOGY - CHINESE ACAD OF SCI
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