Composition for removing pesticide residues on fruits and vegetables

Abstract

The invention relates to the technical field of enzyme preparation application, in particular to a composition for removing pesticide residues on fruits and vegetables. The composition comprises an enzyme composition, a surfactant, an auxiliary agent and water, and the enzyme composition comprises the following components in parts by weight: 5-10 parts of lipase, 5-10 parts of phospholipase, 0.5-1 part of pectinase and 0.2-0.5 part of cellulase. The lipase, the phospholipase, the pectinase and the cellulase are compounded for use, and the surfactant is combined, so that the capability of removing pesticide residues on the surfaces of fruits and vegetables is greatly improved. Compared with the use of a single enzyme in the prior art, the method provided by the invention has wider spectrum and more efficient pesticide degradation capability.

Description

Technical Field

[0001] The invention relates to the technical field of enzyme preparation application, and in particular to a composition for removing pesticide residues in fruits and vegetables. Background Art

[0002] Many pesticides, especially organophosphorus, carbamate and pyrethroid pesticides, have strong fat solubility and chemical structure stability, and are difficult to remove by water washing.

[0003] In recent years, with the advancement of biotechnology, enzyme preparations have shown great potential in the field of removing pesticide residues. Enzymes are highly efficient and specific biocatalysts that can decompose specific organic compounds under mild conditions. Therefore, enzyme preparations have unique advantages in removing certain pesticide residues. Enzymes such as lipase and phospholipase decompose pesticides into non-toxic or low-toxic small molecular compounds through biodegradation, effectively degrading fat-soluble pesticides and phosphorus-containing compounds.

[0004] However, there are still major problems, such as: 1. There are many types of pesticide residues on the surface of fruits and vegetables, and it is difficult for a single enzyme preparation to achieve a broad-spectrum pesticide residue decomposition effect; 2. The physical structure of the surface of different fruits and vegetables is different. At the same time, some fruits and vegetables have pectin and other ingredients on their surfaces, which increase the binding force between fruits and vegetables and pesticides. Single enzyme technology cannot achieve deep pesticide removal effects. At present, there is still a lack of technology for combining multiple enzyme preparations to enhance the removal effect of multiple pesticide residues. Summary of the invention

[0005] The present invention aims to solve the technical problems existing in the above-mentioned prior art. To this end, the present invention aims to provide an enzyme composition for removing pesticide residues from fruits and vegetables based on composite enzyme technology, which can efficiently remove various pesticide residues on the surface of fruits and vegetables without damaging the quality of fruits and vegetables through a composite formula of composite enzymes, surfactants and other additives. This composition is not only environmentally friendly, safe, and non-toxic to the human body, but also easy to use in conventional fruit and vegetable cleaning operations, and can meet the market demand for efficient, safe, and convenient pesticide residue cleaning products.

[0006] The composition for removing pesticide residues from fruits and vegetables according to the present invention comprises an enzyme composition, a surfactant, an adjuvant and water, wherein, by weight, the enzyme composition comprises 0.5-3 parts, the surfactant comprises 3-10 parts, and the adjuvant comprises 1-2 parts, wherein, by weight, the enzyme composition comprises: 5-10 parts of lipase, 5-10 parts of phospholipase, 0.5-1 parts of pectinase, and 0.2-0.5 parts of cellulase.

[0007] Beneficial effects of the present invention:

[0008] (1) The enzyme composition for removing pesticide residues on fruits and vegetables provided by the present invention uses lipase, phospholipase, pectinase and cellulase in combination, and greatly improves the ability to remove pesticide residues on the surface of fruits and vegetables in combination with surfactants. Lipase and phospholipase can efficiently decompose fat-soluble pesticides, while pectinase and cellulase target the surface structure of fruits and vegetables, further enhancing the effect of removing pesticides in the deep layer of residues. Therefore, compared with the use of a single enzyme in the prior art, the present invention has a broader spectrum and more efficient pesticide degradation ability.

[0009] (2) The composition of the present invention can exert a significant effect of removing pesticide residues at room temperature without the need for additional equipment such as an ultrasonic instrument, greatly simplifying the process of removing pesticide residues from fruits and vegetables for residents. This is not only suitable for use in daily household cleaning, but also particularly suitable for industrial applications of products such as fruit and vegetable cleaning agents. In addition, the enzyme composition for removing pesticide residues from fruits and vegetables provided by the present invention has a simple formula, and the raw materials including the enzyme are environmentally friendly, meet the current requirements of environmental protection and food safety, and provide the market with an efficient, safe and convenient pesticide residue removal solution. DETAILED DESCRIPTION

[0010] The following will be combined with the embodiments to clearly and completely describe the concept of the present invention and the technical effects produced, so as to fully understand the purpose, characteristics and effects of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, other embodiments obtained by those skilled in the art without creative work are all within the scope of protection of the present invention.

[0011] In order to make the technical scheme of the present invention more clearly understood by those skilled in the art, the following embodiments are listed for illustration. It should be pointed out that the following embodiments do not limit the protection scope of the present invention.

[0012] Unless otherwise specified, the raw materials, reagents or devices used in the following examples and comparative examples can be obtained from conventional commercial sources or by existing known methods.

[0013] The enzyme composition for removing pesticide residues from fruits and vegetables provided by the present invention mainly involves a liquid complex enzyme, a surfactant, an adjuvant and softened water. Among them, the cellulase may include cellulase from bacteria or fungi, including chemically modified or protein engineered mutants.

[0014] Suitable cellulases include those from Bacillus, Pseudomonas, Humicola, Fusarium, Thielavia, Acremonium.

[0015] Suitable lipases may include lipases of bacterial or fungal origin, including chemically modified or protein engineered mutants. Suitable lipase sources include Humicola. The lipase test method refers to "Enzyme Preparations for Detergents Part 2: Lipase" GB / T 42239-2022.

[0016] Suitable phospholipases may include phospholipases of bacterial or fungal origin. Including chemically modified or protein engineered mutants. Suitable phospholipases include phospholipases from Bacillus subtilis, Aspergillus, Penicillium, Chitinase. Phospholipases can catalyze the hydrolysis of phospholipids.

[0017] Suitable pectinases may include pectinases of bacterial or fungal origin. Including chemically modified or protein engineered mutants. Suitable pectinases include pectinases from Fusarium, Aspergillus, Penicillium, Alternaria, Mucor. Pectinases can catalyze the hydrolysis of pectin.

[0018] The anionic surfactant is selected from at least one of triethanolamine dodecylbenzenesulfonate, monoethanolamine dodecylbenzenesulfonate, sodium dodecylbenzenesulfonate, sodium α-olefin sulfonate, and sodium fatty alcohol polyoxyethylene ether sulfate.

[0019] The nonionic surfactant is selected from at least one of alkyl polysaccharide, fatty acid ethoxylate, fatty alcohol alkoxylate, polyethylene oxide alkyl ether, fatty acid alkyl alcohol amide and ethoxylated sorbitan ester.

[0020] Fatty alcohol alkoxylate is the product of ring-opening polymerization of fatty alcohol and alkylene oxide under the action of alkaline catalyst, which is basically a mixture. Fatty alcohol includes straight-chain alcohol or branched isomeric alcohol. Alkoxy groups include ethoxy groups and propoxy groups. Fatty alcohol preferably has a carbon number of 8-18, and preferred alcohols include but are not limited to hexanol, octanol, decanol, 2-ethylhexanol, 3-propylheptanol, lauryl alcohol, isodecanol, tridecanol, tetradecanol, hexadecanol, palmitoleyl alcohol, stearyl alcohol, isostearyl alcohol, oleyl alcohol, linoleyl alcohol, linoleyl alcohol and mixtures thereof. The average ethoxylation degree x is preferably 2-12. Suitable examples include: fatty alcohol polyoxyethylene ether (9), i.e. AEO9; NEODOL series of straight-chain fatty alcohol ethoxylate products from SHELL; ECOSURF EH series of ethoxylated and propoxylated 2-ethylhexanol products from DOW; Lutensol XL series of ethoxylated and propoxylated 3-propylheptanol products from BASF; Lutensol XP series of ethoxylated 3-propylheptanol products from BASF, etc.

[0021] Alkyl polyglycoside, suitable alkyl glycosides include the Glucopon series alkyl glycoside products of BASF.

[0022] Fatty acid alkyl alcohol amide, the carbon number of the fatty acid is 6-24, and it can be a straight-chain fatty acid or a branched fatty acid, and it can be a saturated fatty acid or an unsaturated fatty acid; the number of alkyl alcohols is 0-2. Preferably, the fatty acid carbon number is 8-18 monoethanolamide, diethanolamide, isopropanolamide, and a suitable example is coconut oil diethanolamide.

[0023] Preservatives are used to provide antiseptic properties to liquid formulations. The amount of preservatives involved is 10ppm-1000ppm.

[0024] Fragrances include all fragrance ingredients suitable for use in detergent products.

[0025] Pesticide removal effect test:

[0026] Refer to Section 5.6 of the national standard GB / T 24691-2022 Fruit and Vegetable Cleaner for pesticide removal to evaluate the pesticide removal performance of the enzyme composition. The specific principle is to prepare vegetable samples containing representative pesticides and use a certain concentration of fruit and vegetable cleaning agent solution to simulate the actual washing method for cleaning. The residual pesticides are obtained by extraction and concentration, and the pesticide residues on the surface of fruits and vegetables before and after cleaning are determined by high performance liquid chromatography, and the pesticide removal rate remaining on the vegetables is calculated. Compare the pesticide removal rates of the sample and clean water after each washing, and use the ratio of the two to evaluate the pesticide removal effect of the sample. The specific steps are as follows:

[0027] Vegetable samples: Select snow beans of similar size, without obvious breaks, scars, insect holes, openings at corners, or damage as the vegetable samples for the test;

[0028] Preparation of pesticide emulsion: Weigh 5.00g of cypermethrin with a concentration greater than 95% and 5.00g of propoxur original drug, dissolve in 500g of anhydrous ethanol solution, stir evenly, quantify to 5000g with 250mg / kg hard water, mix well, and set aside. The concentration of pesticide emulsion is: 0.1% cypermethrin, 0.1% propoxur;

[0029] Preparation of samples of vegetables with pesticides on their surfaces: Place beans in a pesticide emulsion at (30±2)°C, keep this temperature and soak for 20 minutes (turn it upside down every 10 minutes), then take it out, shake off the residual droplets on the surface with a fruit and vegetable dehydrator, remove the broken beans, and place them in a cool place at room temperature for 24 hours (the amount of pesticides attached to the surface of the vegetable samples should be greater than 140 mg / kg) for later use. Divide the prepared vegetable samples into 3 groups, 2 portions in each group, 80 g each (i.e., one group each for unwashed, washed with water, washed with a fruit and vegetable cleaning agent solution, and washed with an enzyme composition solution for removing pesticide residues from fruits and vegetables);

[0030] Cleaning:

[0031] D1 Wash with clean water: add 800mL of 250mg / kg hard water into the fruit and vegetable dehydrator, and put in a prepared vegetable sample at the same time. After soaking for 1min, start washing at a constant speed for 4min. The washing method is one circle clockwise and one circle counterclockwise, with a frequency of 19r / min~21r / min (controlled by manual or speed controller, the same below).

[0032] Rinsing: Put the washed vegetable samples into the inner cylinder of a clean fruit and vegetable dehydrator, rinse with 1000mL of 250mg / kg hard water first and discard, then add 1000mL of 250mg / kg hard water and wash at a constant speed for 30s. The washing method is one circle clockwise and one circle counterclockwise, with a frequency of 19r / min~21r / min. Discard the second rinse water and rinse for the third time in the same way. After three rinses, use a fruit and vegetable dehydrator to shake off the residual droplets on the surface of the sample, place it in a cool place at room temperature for 12h, and prepare it for the extraction test solution for routine testing.

[0033] D2: Use commercially available fruit and vegetable cleaning agent for cleaning (without enzymes), prepare a 0.2% fruit and vegetable cleaning agent solution with 250 mg / kg hard water, and perform other routine tests in the same manner as D1.

[0034] D3: Cleaning with enzyme composition for removing pesticide residues from fruits and vegetables. Use 250 mg / kg hard water to prepare a 0.2% enzyme composition solution for removing pesticide residues from fruits and vegetables. Other steps are similar to D1 and routine tests are carried out.

[0035] E. Preparation of test solution:

[0036] Samples: one group of samples with pesticides attached to the surface of vegetables, one group of samples after washing with water, one group of samples after washing with a fruit and vegetable cleaning solution, or one group of samples after washing with an enzyme composition solution for removing pesticide residues from fruits and vegetables.

[0037] Homogenization: Take 1 portion of the prepared sample, cut it into small pieces with scissors, homogenize it with a homogenizer until it is a paste, and take out 60g of it for later use. Extraction: Place 60g of the homogenized sample in a 500mL beaker, add 100mL of extraction solution (0.1% glacial acetic acid acetonitrile solution), then add 6g of anhydrous sodium acetate and 18g of anhydrous magnesium sulfate, stir evenly with a glass rod, place it in an ultrasonic cleaner (50Hz), wash it for 3 minutes, take it out, transfer the extract to another clean 500mL beaker, repeat the extraction 3 times with the above method, and combine the extracts. Concentration: Use a rotary evaporator to reduce pressure and concentrate, and acetonitrile can be recovered at the same time. The temperature is (70±2)℃ and the vacuum degree is 0.07MPa~0.08MPa. Carefully transfer the extract concentrated to 5mL~8mL to a 50mL volumetric flask, wash the beaker with a small amount of extraction solution and transfer it to the volumetric flask, finally use the extraction solution to make up to volume, mix well, and set aside.

[0038] F. HPLC conditions: Mobile phase: A: methanol: water: glacial acetic acid = 90: 10: 0.1; B: water. Mobile phase gradient: 0 min, 70% A + 30% B; 8 min, 100% A; 25 min 70% A + 30% B. Flow rate is 1.0 mL / min. Chromatographic column: C18 column, specification 150 mm × 4.6 mm, particle size 10 μm, column temperature 30 ° C. Injection volume: 20 μL. Detector: UV or diode array detector, detection wavelength 276 nm.

[0039] G. Standard solution preparation and external standard method quantification: Weigh 0.5g (accurate to 0.001g) of cypermethrin standard and 0.5g (accurate to 0.001g) of propoxur standard into a 100mL volumetric flask, dilute to volume with the extract, the solution contains 5mg / mL of cypermethrin and 5mg / mL of propoxur. Then dilute to different concentrations as needed, i.e. 1μg / mL to 1000μg / mL. Inject samples in sequence to make a working curve.

[0040] H. Calculation of residual pesticide removal rate:

[0041] The pesticide residue M0 (mg / kg) before the sample is cleaned is M0=50c0 / m0, where c0 is the residual pesticide concentration of the unwashed sample after extraction and dilution to 50mL, in micrograms per milliliter (μg / mL), and m0 is the mass of the sample weighed, in grams (g);

[0042] The pesticide residue M1 (mg / kg) after the sample is cleaned is M0 = 50c1 / m1, where c1 is the residual pesticide concentration after the cleaned sample is extracted and fixed to 50mL, in micrograms per milliliter (μg / mL), and m1 is the mass of the sample weighed, in grams (g);

[0043] The residual pesticide removal rate M is calculated according to M = (M0-M1) / M0*100%, and the result is expressed as the arithmetic mean to one decimal place. The absolute difference between two independent determination results obtained under repeatability conditions is not greater than 3.5%, provided that the difference is not greater than 5% if it is greater than 3.5%.

[0044] Stability test:

[0045] Stability of enzyme composition for removing pesticide residues from fruits and vegetables

[0046] Enzyme activity retention rate test, enzyme activity retention rate = (high temperature sample enzyme activity - low temperature sample enzyme activity) / low temperature sample enzyme activity, test method: the enzyme composition for removing pesticide residues from fruits and vegetables (high temperature sample) was placed in a 37℃±1℃ environment and kept at a constant temperature for 4 weeks. The enzyme composition for removing pesticide residues from fruits and vegetables (low temperature sample) was placed in a -18℃±1℃ environment and kept at a constant temperature for 4 weeks.

[0047] High temperature thermal storage stability:

[0048] After the composition is bottled and sealed, it is placed in an environment of 45°C±1°C. After being kept at the constant temperature for 4 weeks, it is restored to room temperature of 25°C±5°C. The composition has no stratification or precipitation, and is qualified for high temperature stability.

[0049] Low temperature stability:

[0050] After the composition is sealed in a bottle, it is placed in an environment of 0°C ± 2°C and kept at a constant temperature for 4 weeks, then taken out and observed immediately. The composition has no stratification or precipitation, and the low-temperature stability is qualified.

[0051] Freeze-thaw cycle stability:

[0052] Place it in a -15℃--20℃ environment, keep it at a constant temperature for 24 hours, then take it out, and place it in a room temperature 25℃±5℃ environment for 24 hours as one cycle, and repeat the cycle four times, observing the state of the composition each time. The composition has no stratification or precipitation, and the freeze-thaw cycle stability is qualified.

[0053] Room temperature stability:

[0054] After the composition is sealed in a bottle, it is placed in a room temperature environment (25° C.). After 4 weeks, the composition has no stratification or precipitation, and the room temperature stability is qualified.

[0055] The preparation method of the enzyme composition in the following examples is:

[0056] S1. Stir and mix the surfactant and part of the softened water at an appropriate temperature;

[0057] S2. When the mixture temperature drops to room temperature, add 2 parts of additives and stir evenly;

[0058] S3. Add liquid complex enzyme and stir evenly;

[0059] S4. Add softened water and stir evenly.

[0060] An enzyme composition D for removing pesticide residues from fruits and vegetables was obtained.

[0061] Example 1

[0062] The enzyme composition for removing pesticide residues from fruits and vegetables includes the following components:

[0063] 3 parts of liquid complex enzyme (5 parts of lipase, 5 parts of phospholipase, 0.5 parts of pectinase, and 0.2 parts of cellulase, mixed evenly);

[0064] 8 parts of surfactant (including 5 parts of sodium α-olefin sulfonate and 3 parts of fatty acid alkyl alcohol amide);

[0065] 2 parts of auxiliary agents (including 1.95 parts of glycerin, 0.04 parts of sodium citrate, and 0.01 parts of methylisothiazolinone);

[0066] 40 parts of softened water;

[0067] Example 2

[0068] The enzyme composition for removing pesticide residues from fruits and vegetables includes the following components:

[0069] 2.5 parts of liquid complex enzyme (6 parts of lipase, 5 parts of phospholipase, 0.7 parts of pectinase, and 0.3 parts of cellulase, mixed evenly);

[0070] 9 parts of surfactant (including 4 parts of sodium dodecylbenzene sulfonate and 5 parts of alkyl polysaccharide);

[0071] 1.5 parts of auxiliary agents (including 1.4 parts of sorbitol, 0.08 parts of citrate, and 0.02 parts of sodium benzoate);

[0072] 50 parts demineralized water.

[0073] Example 3

[0074] 3 parts of liquid complex enzyme (including 8 parts of lipase; 6 parts of phospholipase; 0.9 parts of pectinase; 0.5 parts of cellulase;

[0075] 7 parts of surfactant (including 3 parts of sodium α-olefin sulfonate and 4 parts of polyoxyethylene ether);

[0076] 2 parts of auxiliary agents (including 1.9 parts of propylene glycol, 0.08 parts of ethylenediaminetetraacetate, and 0.02 parts of methylchloroisothiazolinone);

[0077] 60 parts of demineralized water.

[0078] Example 4

[0079] 1.5 parts of liquid complex enzyme (including 5 parts of lipase, 5 parts of phospholipase, 0.5 parts of pectinase and 0.2 parts of cellulase);

[0080] 6 parts of surfactant (including 3 parts of fatty acid ethoxylate and 3 parts of alkyl polyglycoside);

[0081] 2 parts of auxiliary agents (including 1.8 parts of glycerol, 0.15 parts of polycarboxylate, and 0.05 parts of sodium benzoate);

[0082] 70 parts demineralized water.

[0083] Example 5

[0084] 2 parts of liquid complex enzyme (including 5 parts of lipase, 6 parts of phospholipase, 0.5 parts of pectinase and 0.3 parts of cellulase);

[0085] 10 parts of surfactant (including 5 parts of alkyl polyglycoside and 5 parts of fatty acid alkoxylate);

[0086] 1.5 parts of auxiliary agents (including 1.45 parts of propylene glycol, 0.04 parts of citrate, and 0.01 parts of sodium benzoate);

[0087] 55 parts demineralized water.

[0088] Example 6

[0089] 0.5 parts of liquid complex enzyme (including 10 parts of lipase, 10 parts of phospholipase, 1 part of pectinase, and 0.2 parts of cellulase);

[0090] 8 parts of surfactant (including 4 parts of sodium α-olefin sulfonate and 4 parts of fatty acid alkoxylate);

[0091] 2 parts of auxiliary agents (including 1.8 parts of sorbitol, 0.1 parts of ethylenediaminetetraacetate, and 0.1 parts of chlorphenesin);

[0092] 45 parts demineralized water.

[0093] Example 7

[0094] 3 parts of liquid complex enzyme (including 6 parts of lipase, 8 parts of phospholipase, 0.7 parts of pectinase and 0.5 parts of cellulase);

[0095] 10 parts of surfactant (including 7 parts of sodium dodecylbenzene sulfonate and 3 parts of ethoxylated sorbitan ester);

[0096] 1.8 parts of auxiliary agents (including 1.7 parts of dipropylene glycol, 0.05 parts of potassium sorbate, and 0.05 parts of sodium benzoate);

[0097] 60 parts of demineralized water.

[0098] Comparative Example 1

[0099] A certain brand of commercially available product for removing pesticide residues from fruits and vegetables does not contain enzymes, H.

[0100] Comparative Example 2

[0101] The composition for removing pesticide residues from fruits and vegetables comprises the following components:

[0102] 8 parts of surfactant (including 5 parts of sodium α-olefin sulfonate and 3 parts of fatty acid alkyl alcohol amide);

[0103] 2 parts of auxiliary agents (including 1.95 parts of glycerin, 0.04 parts of sodium citrate, and 0.01 parts of methylisothiazolinone);

[0104] 40 parts demineralized water.

[0105] Comparative Example 3

[0106] The enzyme composition for removing pesticide residues from fruits and vegetables includes the following components:

[0107] 3 parts of liquid complex enzyme (5 parts of lipase, 5 parts of phospholipase, 0.5 parts of pectinase, mixed evenly);

[0108] 8 parts of surfactant (including 5 parts of sodium α-olefin sulfonate and 3 parts of fatty acid alkyl alcohol amide);

[0109] 2 parts of auxiliary agents (including 1.95 parts of glycerin, 0.04 parts of sodium citrate, and 0.01 parts of methylisothiazolinone);

[0110] 40 parts demineralized water.

[0111] Comparative Example 4

[0112] The enzyme composition for removing pesticide residues from fruits and vegetables includes the following components:

[0113] 3 parts of liquid complex enzyme (5 parts of lipase, 5 parts of phospholipase, and 0.2 parts of cellulase, mixed evenly);

[0114] 8 parts of surfactant (including 5 parts of sodium α-olefin sulfonate and 3 parts of fatty acid alkyl alcohol amide);

[0115] 2 parts of auxiliary agents (including 1.95 parts of glycerin, 0.04 parts of sodium citrate, and 0.01 parts of methylisothiazolinone);

[0116] 40 parts demineralized water.

[0117] Comparative Example 5

[0118] The enzyme composition for removing pesticide residues from fruits and vegetables includes the following components:

[0119] 3 parts of liquid complex enzyme L (including 5 parts of phospholipase, 0.5 parts of pectinase, and 0.2 parts of cellulase, mixed evenly);

[0120] 8 parts of surfactant (including 5 parts of sodium α-olefin sulfonate and 3 parts of fatty acid alkyl alcohol amide);

[0121] 2 parts of additives (including 1.95 parts of glycerin, 0.04 parts of sodium citrate, 0.01 parts of methylisothiazolinone)

[0122] 40 parts demineralized water.

[0123] Comparative Example 6

[0124] The enzyme composition for removing pesticide residues from fruits and vegetables includes the following components:

[0125] 3 parts of liquid complex enzyme (5 parts of lipase, 0.5 parts of pectinase, and 0.2 parts of cellulase, mixed evenly);

[0126] 8 parts of surfactant (including 5 parts of sodium α-olefin sulfonate and 3 parts of fatty acid alkyl alcohol amide);

[0127] 2 parts of additives (including 1.95 parts of glycerin, 0.04 parts of sodium citrate, 0.01 parts of methylisothiazolinone)

[0128] 40 parts demineralized water.

[0129] Comparative Example 7

[0130] The enzyme composition for removing pesticide residues from fruits and vegetables includes the following components:

[0131] 3 parts of liquid complex enzyme (5 parts of lipase, 5 parts of phospholipase, 0.5 parts of pectinase, and 0.2 parts of cellulase, mixed evenly);

[0132] 8 parts of surfactant (including 5 parts of sodium α-olefin sulfonate and 3 parts of fatty acid alkyl alcohol amide);

[0133] 2 parts of auxiliary agents (including 1.90 parts of sodium citrate and 0.10 parts of methylisothiazolinone);

[0134] 40 parts demineralized water.

[0135] Comparative Example 8

[0136] The enzyme composition for removing pesticide residues from fruits and vegetables includes the following components:

[0137] 3 parts of liquid complex enzyme P (0.5 parts of pectinase and 0.2 parts of cellulase, mixed evenly);

[0138] 8 parts of surfactant (including 5 parts of sodium α-olefin sulfonate and 3 parts of fatty acid alkyl alcohol amide);

[0139] 2 parts of auxiliary agents (including 1.95 parts of glycerin, 0.04 parts of sodium citrate, and 0.01 parts of methylisothiazolinone);

[0140] 40 parts demineralized water.

[0141] Comparative Example 9

[0142] The enzyme composition for removing pesticide residues from fruits and vegetables includes the following components:

[0143] 3 parts of liquid compound enzyme Q (5 parts of lipase and 0.5 parts of pectinase, mixed evenly);

[0144] 8 parts of surfactant (including 5 parts of sodium α-olefin sulfonate and 3 parts of fatty acid alkyl alcohol amide);

[0145] 2 parts of auxiliary agents (including 1.95 parts of glycerin, 0.04 parts of sodium citrate, and 0.01 parts of methylisothiazolinone);

[0146] 40 parts demineralized water.

[0147] Comparative Example 10

[0148] The enzyme composition for removing pesticide residues from fruits and vegetables includes the following components:

[0149] 3 parts of liquid complex enzyme R (5 parts of lipase and 5 parts of phospholipase mixed evenly);

[0150] 8 parts of surfactant (including 5 parts of sodium α-olefin sulfonate and 3 parts of fatty acid alkyl alcohol amide);

[0151] 2 parts of auxiliary agents (including 1.95 parts of glycerin, 0.04 parts of sodium citrate, and 0.01 parts of methylisothiazolinone);

[0152] 40 parts demineralized water.

[0153] Comparative Example 11

[0154] The enzyme composition for removing pesticide residues from fruits and vegetables includes the following components:

[0155] 6 parts of liquid complex enzyme S (5 parts of lipase and 5 parts of phospholipase mixed evenly);

[0156] 8 parts of surfactant (including 5 parts of sodium α-olefin sulfonate and 3 parts of fatty acid alkyl alcohol amide);

[0157] 2 parts of additives (including 1.95 parts of glycerol, 0.04 parts of sodium citrate, and 0.01 parts of methylisothiazolinone); 40 parts of softened water.

[0158] The test results are shown in Table 1, Table 2, Table 3 and Table 4.

[0159] Table 1 Storage stability of the enzyme composition of the example

[0160]

[0161] Table 2 Storage stability of samples involved in comparative examples

[0162]

[0163]

[0164] Table 3 Storage stability of samples involved in comparative examples

[0165]

[0166] From the results of Table 1, Table 2 and Table 3, it can be seen that the samples of each embodiment maintain good stability in high temperature, low temperature, freeze-thaw cycle and room temperature, and each enzyme has excellent stability in the formula. Comparative Example 1 is a commercially available product for removing pesticide residues from fruits and vegetables without enzymes, and its freeze-thaw cycle stability does not meet the requirements. In Comparative Example 7, due to the lack of cosolvent in the formula, the formula performs poorly in terms of freeze-thaw cycle stability. The enzyme activity of all enzyme composition embodiments and comparative examples in the formula is well maintained.

[0167] Table 4 Example removal rate of propoxur and cypermethrin

[0168]

[0169]

[0170] Table 5-1 Removal rate of propoxur and cypermethrin in comparative example

[0171] Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Cypermethrin 51％ 63％ 80％ 77％ 69％ 73％ 91％ Carbosulfan 29％ 40％ 72％ 65％ 58％ 62％ 82％

[0172] Table 5-2 Removal rate of propoxur and cypermethrin in comparative example

[0173] Comparative Example 8 Comparative Example 9 Comparative Example 10 Comparative Example 11 Cypermethrin 53％ 69％ 75％ 76％ Carbosulfan 31％ 53％ 66％ 71％

[0174] According to the methods described in the examples and comparative examples, the removal test of two pesticides, propoxur and cypermethrin, was carried out on the beans. From the results in Table 4, it can be seen that under the conditions of Examples 1 to 7, the removal rate of cypermethrin ranged from 89% to 99%, and the removal rate of propoxur was not as good as that of cypermethrin, but it was still 87% to 94%, maintaining a relatively high removal efficiency, demonstrating the excellent removal efficiency of pesticide residues under the ratio of the composition of the present invention.

[0175] From the results in Table 4, Table 5-1 and Table 5-2, it can be seen that the removal rates of cypermethrin and propoxur by a certain brand of commercially available fruit and vegetable pesticide residue removal product without enzymes are only 51% and 29% respectively. Comparative Example 2 is a formula without enzymes, and its removal ability of cypermethrin and propoxur is better than that of a certain brand on the market, which are 63% and 40% respectively. However, a large amount of pesticides still remain on the surface of snow beans.

[0176] First, compared with the formula of the present application, the components of Comparative Examples 3 to Comparative Examples 6 do not contain cellulase, pectinase, lipase and phospholipase, respectively. The results show that the removal effect of cypermethrin and propoxur on fruits and vegetables is significantly reduced when the basic formula is similar but the types of enzymes contained are different. This indicates that there will be a certain amount of stains such as pectin on the surface of snow beans, which affects the removal effect of the enzyme composition for removing pesticide residues in fruits and vegetables on the two pesticides. Among them, the influence on the results is lipase, phospholipase, pectinase and cellulase from large to small.

[0177] Secondly, Comparative Example 7 uses the same enzyme composition as Example 1, and its removal effect on the two pesticides is acceptable. However, since no corresponding co-solvent is added to the formula of Comparative Example 7, on the one hand, the removal ability of the formula for the two pesticides is weakened, and on the other hand, the stability performance of the formula in low temperature and freeze-thaw cycles is greatly reduced, and its pesticide residue degradation effect is slightly lower than that of Example 1.

[0178] Again, the difference between Comparative Example 2 and Comparative Example 8 is that Comparative Example 8 only adds pectinase and cellulase, but the removal rate of cypermethrin and propoxur pesticide residues does not increase, but decreases. This proves that pectinase and cellulase have little effect on the removal effect of pesticide residues. When Comparative Example 2 is compared with Comparative Example 10, after adding lipase and phospholipase, Comparative Example 10 has an improvement of about 12% in the removal effect of pesticide residues. It can be seen that in Comparative Example 10, lipase and phospholipase remove residual cypermethrin and propoxur pesticides by 75% and 66%, respectively. At this time, looking at Comparative Example 7 compared with Comparative Example 10, after adding pectinase and cellulase, which have little effect on the removal effect of pesticide residues, the removal effect reaches 91% and 82% (Comparative Example 7) respectively. It can be considered that pectinase and cellulase have a synergistic effect on the pesticide removal effect of lipase and phospholipase, and it is also confirmed that pectinase and cellulase are targeted at the surface structure of fruits and vegetables, and further enhance the effect of pesticide removal on the deep layer of residues.

[0179] Finally, based on Comparative Example 10, after adding pectinase (Comparative Example 3) or cellulase (Comparative Example 4) alone, the removal effect of cypermethrin and propoxur pesticide residues on fruits and vegetables was indeed improved, but not much. After adding pectinase and cellulase at the same time in Comparative Example 7, the removal effect of pesticide residues was significantly improved. Therefore, there is also a synergistic effect between pectinase and cellulase. The synergistic effect of pectinase and cellulase on the removal of pesticide residues can also be analyzed from the following perspectives.

[0180] Table 6

[0181]

[0182] It can be clearly seen that when pectinase and cellulase were added separately, the removal rates of cypermethrin increased by 5% and 2%, and the removal rates of propoxur increased by 6% and decreased by 1%, respectively. However, when pectinase and cellulase were added simultaneously, the removal rates of cypermethrin and propoxur increased by 16%, respectively.

[0183] Therefore, lipase and phospholipase are involved in the dissolution and hydrolysis of pesticide residues, while pectinase and cellulase clean the surface of fruits and vegetables, thereby further enhancing the removal effect of lipase and phospholipase on pesticide residues.

[0184] The above-mentioned embodiments only express several implementation methods of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the patent of the present invention. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A composition for removing pesticide residues from fruits and vegetables, characterized in that: The composition comprises an enzyme composition, a surfactant, an adjuvant and water, wherein, by weight, the enzyme composition comprises 0.5-3 parts, the surfactant comprises 3-10 parts, and the adjuvant comprises 1-2 parts. The enzyme composition comprises, by weight, 5-10 parts of lipase, 5-10 parts of phospholipase, 0.5-1 parts of pectinase, and 0.2-0.5 parts of cellulase.

2. The composition for removing pesticide residues from fruits and vegetables according to claim 1, characterized in that: The composition includes 1.5 parts or 2 parts of the composition.

3. The composition for removing pesticide residues from fruits and vegetables according to claim 1, characterized in that: The composition includes 6 or 7 parts of a surfactant.

4. The composition for removing pesticide residues from fruits and vegetables according to claim 1, characterized in that: The cellulase is derived from bacteria or fungi, or is a mutant modified by chemical modification or protein mutation technology.

5. The composition for removing pesticide residues from fruits and vegetables according to claim 1, characterized in that: The lipase is a lipase from bacteria or fungi, or a mutant modified by chemical modification or protein mutation technology.

6. The composition for removing pesticide residues from fruits and vegetables according to claim 1, characterized in that: The pectinase is pectinase from bacteria or fungi, or a mutant modified by chemical modification or protein mutation technology.

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