A composition for removing pesticide residues on fruits and vegetables

Abstract

The present application relates to the technical field of enzyme preparation application, and particularly relates to a composition for removing pesticide residues of fruits and vegetables. The composition comprises an enzyme composition, a surfactant, an auxiliary agent and water, wherein the enzyme composition comprises, in terms of weight fraction, 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 present application uses lipase, phospholipase, pectinase and cellulase in combination, and combines the surfactant to greatly improve the pesticide residue removal capacity on the surface of fruits and vegetables. Compared with the use of single enzyme in the prior art, the present application has a wider spectrum and higher pesticide degradation capacity.

Description

TECHNICAL FIELD

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

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

[0003] In recent years, with the progress of biotechnology, enzyme preparations have shown great potential in the field of pesticide residue removal. Enzymes are efficient and specific biological catalysts that can decompose specific organic compounds under mild conditions. Therefore, enzyme preparations have unique advantages in removing certain pesticide residues. Lipase, phospholipase and other enzymes can effectively degrade liposoluble pesticides and phosphorus-containing compounds through biodegradation, and decompose pesticides into non-toxic or low-toxic small molecular compounds.

[0004] However, there are still many problems, such as: 1. The types of pesticide residues on the surface of fruits and vegetables are various, and a single enzyme preparation cannot achieve broad-spectrum pesticide residue decomposition effect; 2. The physical structures of different fruits and vegetables are different, and some fruits and vegetables have pectin and other components on the surface, which increase the binding force between fruits and vegetables and pesticides, and single enzyme technology cannot achieve deep pesticide removal effect. At present, the technology of using multiple enzyme preparations to enhance the removal effect of multiple pesticide residues is still blank. SUMMARY

[0005] The present application aims to solve the technical problems existing in the prior art. To this end, the present application aims to provide an enzyme composition for removing pesticide residues on 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 the 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 on fruits and vegetables according to the present application comprises an enzyme composition, a surfactant, an additive and water, wherein the enzyme composition is 0.5-3 parts by weight, the surfactant is 3-10 parts by weight, and the additive is 1-2 parts by weight, wherein the enzyme composition comprises, by weight fraction: lipase 5-10 parts, phospholipase 5-10 parts, pectinase 0.5-1 part, and cellulase 0.2-0.5 part.

[0007] The present application has the following advantages:

[0008] (1) The enzyme composition for removing pesticide residues on fruits and vegetables provided by the present application greatly improves the pesticide residue removal capacity on the surface of fruits and vegetables by using lipase, phospholipase, pectinase and cellulase in combination, and combining with a surfactant. The lipase and phospholipase can efficiently decompose fat-soluble pesticides, and the pectinase and cellulase are directed to the surface structure of fruits and vegetables, and further act to enhance the pesticide removal effect on the deep layer. Therefore, compared with the use of a single enzyme in the prior art, the present application has a wider spectrum and higher pesticide degradation capacity.

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

[0010] The concept and technical effects of the present application will be described below in conjunction with examples for a clear and complete understanding of the purpose, features and effects of the present application. Obviously, the described examples are only a part of the examples of the present application, but not all examples. Based on the examples of the present application, other examples obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0011] In order to make those skilled in the art more clearly understand the technical solutions described in the present application, the following examples are used for illustration. It should be pointed out that the following examples do not constitute a limitation on the scope of protection required by the present application.

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

[0013] The enzyme composition for removing pesticide residues on fruits and vegetables provided by the present application mainly relates to liquid complex enzymes, surfactants, adjuvants and softened water. The cellulase can include cellulase from bacteria or fungi. It includes mutants modified by chemical modification or protein engineering.

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

[0015] Suitable lipase can comprise lipase of bacterial or fungal origin. Mutants chemically modified or protein engineered are included. Suitable lipase is derived from Humicola, Aspergillus, Penicillium, Chitinase. Lipase is capable of catalyzing hydrolysis of lipids.

[0016] Suitable phospholipase can comprise phospholipase of bacterial or fungal origin. Mutants chemically modified or protein engineered are included. Suitable phospholipase includes phospholipase from Bacillus subtilis, Aspergillus, Penicillium, Chitinase. Phospholipase is capable of catalyzing hydrolysis of phospholipids.

[0017] Suitable pectinase can comprise pectinase of bacterial or fungal origin. Mutants chemically modified or protein engineered are included. Suitable pectinase includes pectinase from Fusarium, Aspergillus, Penicillium, Alternaria, Mucor. Pectinase is capable of catalyzing hydrolysis of pectin.

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

[0019] Nonionic surfactant is selected from at least one of alkyl polyglycoside, fatty acid ethoxylate, fatty alcohol alkoxylate, polyethylene oxide alkyl ether, fatty acid alkylol amide, ethoxylated sorbitan ester.

[0020] Fatty alcohol alkoxylate is the product of the ring-opening polymerization of a fatty alcohol and an alkylene oxide in the presence of a basic catalyst and is essentially a mixture. Fatty alcohols include straight-chain alcohols or branched isomeric alcohols. Alkoxyl groups include ethoxyl groups and propoxyl groups. Fatty alcohols are preferably fatty alcohols having a carbon number of 8-18, and preferred alcohols include, but are not limited to, one of hexanol, octanol, decanol, 2-ethylhexanol, 3-propylheptanol, lauryl alcohol, isodecyl alcohol, tridecanol, tetradecanol, hexadecanol, palm oil alcohol, stearyl alcohol, isostearyl alcohol, oleyl alcohol, linoleyl alcohol, linolenyl alcohol, and mixtures thereof. The average degree of ethoxylation x is preferably 2-12. Suitable examples are: fatty alcohol polyoxyethylene ether (9), i.e. AEO9; the straight-chain fatty alcohol ethoxylate products of the NEODOL series from SHELL; the ethoxylated and propoxylated 2-ethylhexanol products of the ECOSURF EH series from DOW; the ethoxylated and propoxylated 3-propylheptanol products of the Lutensol XL series from BASF; the ethoxylated 3-propylheptanol products of the Lutensol XP series from BASF; and the like.

[0021] Alkyl polyglycoside, suitable alkyl glycoside is the alkyl glycoside product of the Glucopon series from BASF.

[0022] Fatty acid alkylol amides, the fatty acid having a carbon number of 6-24, which can be a straight-chain fatty acid, a branched-chain fatty acid, a saturated fatty acid, or an unsaturated fatty acid; the number of alkylol groups being 0-2. Preferred are monoethanolamide, diethanolamide, isopropanolamide having a fatty acid carbon number of 8-18, and a suitable example is coconut oil acid diethanolamide.

[0023] Preservatives, for providing the liquid formulation with preservative properties, the preservatives being involved in an amount of 10 ppm to 1000 ppm.

[0024] Perfume comprises all suitable perfume ingredients for use in a washing product.

[0025] Pesticide removal effect test:

[0026] The pesticide removal performance of the enzyme composition is evaluated according to the pesticide removal effect in section 5.6 of the national standard GB / T 24691-2022 Fruit and Vegetable Cleaning Agent. The specific principle is that a vegetable sample containing representative pesticides is prepared, and a certain concentration of fruit and vegetable cleaning agent solution is used to simulate the actual washing method for cleaning. The residual pesticides are obtained by extraction and concentration, and the pesticide residue on the surface of the fruit and vegetable before and after cleaning is determined by high performance liquid chromatograph, and the pesticide removal rate on the vegetable is calculated. The pesticide removal rates of the test sample and water after washing are compared, and the ratio of the two is used to evaluate the pesticide removal effect of the test sample. The specific steps are as follows:

[0027] Vegetable sample: select the Dutch pea pods of the same size, without obvious cracks, spots, insect holes, no opening at the corners, and no damage as the test vegetable sample;

[0028] Pesticide emulsion preparation: 5.00 g of cypermethrin with a concentration of more than 95% and 5.00 g of propoxur raw material are dissolved in 500 g of anhydrous ethanol solution, stirred uniformly, and then quantitatively added with 250 mg / kg hard water to 5000 g, mixed uniformly, and prepared for use. The concentration of the pesticide emulsion is 0.1% for cypermethrin and 0.1% for propoxur;

[0029] Vegetable surface pesticide sample preparation: place the Dutch pea pods in the pesticide emulsion at (30±2)℃, keep the temperature for 20 min (turn over once after about 10 min), take out, shake off the surface residual liquid drops with a fruit and vegetable dehydrator, remove the broken Dutch pea pods, and place them in a cool and shady place for 24 h (the amount of pesticide attached to the surface of the vegetable sample is preferably more than 140 mg / kg), and prepare for use. Divide the prepared vegetable sample into 3 groups, 2 portions in each group, and 80 g in each portion (i.e. no washing, water washing, fruit and vegetable cleaning agent solution washing, and removal of fruit and vegetable pesticide residue enzyme composition solution each as a group);

[0030] Cleaning:

[0031] D1: Washing with water, 250 mg / kg hard water 800 mL was added into the fruit and vegetable dewatering device, and a prepared vegetable sample was put into the device. After soaking for 1 min, the sample was washed at a constant speed for 4 min. The washing mode was clockwise rotation and counterclockwise rotation, and the frequency was 19 r / min-21 r / min (hand control or speed controller was used, and the same was applied below).

[0032] Rinsing: The washed vegetable sample was put into the clean inner cylinder of the fruit and vegetable dewatering device. 250 mg / kg hard water 1000 mL was first used to rinse the sample, and then the rinsing water was discarded. Then, 250 mg / kg hard water 1000 mL was added to wash the sample at a constant speed for 30 s. The washing mode was clockwise rotation and counterclockwise rotation, and the frequency was 19 r / min-21 r / min. The second rinsing water was discarded, and the third rinsing was performed in the same manner. After the three rinsing, the sample was spun to remove the surface residual drops by the fruit and vegetable dewatering device, and was placed in a cool and dark place for 12 h for extraction of the test solution for routine test.

[0033] D2: Washing with commercially available fruit and vegetable cleaning agent (without enzyme), 250 mg / kg hard water was used to prepare a fruit and vegetable cleaning agent solution with a concentration of 0.2%, and other operations were the same as those in D1. Routine test was performed.

[0034] D3: Washing with enzyme composition for removing pesticide residues on fruits and vegetables, 250 mg / kg hard water was used to prepare an enzyme composition solution for removing pesticide residues on fruits and vegetables with a concentration of 0.2%, and other operations were the same as those in D1. Routine test was performed.

[0035] E: Preparation of test solution:

[0036] Test sample: one group of vegetable samples with pesticide residues on the surface, one group of samples washed with water, one group of samples washed with fruit and vegetable cleaning agent solution, or one group of samples washed with enzyme composition solution for removing pesticide residues on fruits and vegetables.

[0037] Homogenization: 1 part of the prepared test sample was cut into small pieces with scissors, and was homogenized into paste by a homogenizer. 60 g of the homogenized sample was taken out for use. Extraction: 60 g of the homogenized sample was placed in a 500 mL beaker, 100 mL of extraction liquid (0.1% acetic acid ethyl acetate solution) was added, 6 g of anhydrous sodium acetate and 18 g of anhydrous magnesium sulfate were added, and the mixture was stirred uniformly with a glass rod. The mixture was placed in an ultrasonic cleaner (50 Hz) and cleaned for 3 min. The extraction liquid was taken out, and the above-mentioned extraction was repeated for 3 times. The extraction liquid was combined. Concentration: the extraction liquid was concentrated by a rotary evaporator under reduced pressure, and acetonitrile was recovered at the same time. The temperature was (70±2) °C, and the vacuum degree was 0.07 MPa-0.08 MPa. The extraction liquid was carefully transferred into a 50 mL volumetric flask after being concentrated to 5 mL-8 mL. A small amount of extraction liquid was used to wash the beaker and was transferred into the volumetric flask. Finally, the extraction liquid was used to make up the volume, and the mixture was mixed uniformly for use.

[0038] F. High performance liquid chromatography conditions: mobile phase: A: methanol: water: glacial acetic acid = 90: 10: 0.1; B: water. Gradient of mobile phase: 0 min, 70% A + 30% B; 8 min, 100% A; 25 min 70% A + 30% B. The flow rate is 1.0 mL / min. Column: C18 column, size 150 mm x 4.6 mm, particle size 10 μm, column temperature 30 °C. Injection volume: 20 μL. Detector: ultraviolet or diode array detector, detection wavelength 276 nm.

[0039] G. Preparation of standard solution and external standard method quantification: 0.5 g (weighed to 0.001 g) of cypermethrin standard and 0.5 g (weighed to 0.001 g) of propoxur standard are weighed into a 100 mL volumetric flask, diluted to the mark with the extraction solution. The solution contains cypermethrin 5 mg / mL and propoxur 5 mg / mL. It is diluted to different concentrations as required, i.e. 1 μg / mL to 1000 μg / mL. Sample in turn, working curve is prepared.

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

[0041] The pesticide residue amount M0 (mg / kg) of the sample before cleaning is M0 = 50 c0 / m0, wherein c0 is the residual pesticide concentration after extraction of the uncleaned sample, diluted to 50 mL, in units of micrograms per milliliter (μg / mL), and m0 is the mass of the sample, in units of grams (g);

[0042] The pesticide residue amount M1 (mg / kg) of the sample after cleaning is M0 = 50 c1 / m1, wherein c1 is the residual pesticide concentration after extraction of the cleaned sample, diluted to 50 mL, in units of micrograms per milliliter (μg / mL), and m1 is the mass of the sample, in units of grams (g);

[0043] The residual pesticide removal rate M is calculated as M = (M0 - M1) / M0 * 100%, and the result is expressed as an arithmetic mean to one decimal place. The absolute difference between two independent measurement results obtained under repeatable conditions is not greater than 3.5%, provided that the case of greater than 3.5% is not more than 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: enzyme composition for removing pesticide residues from fruits and vegetables (high temperature sample) is placed in an environment of 37 °C ± 1 °C for constant temperature for 4 weeks. Enzyme composition for removing pesticide residues from fruits and vegetables (low temperature sample) is placed in an environment of -18 °C ± 1 °C for constant temperature for 4 weeks.

[0047] High-temperature heat storage stability:

[0048] The composition is bottled and sealed, and then placed in an environment of 45°C ± 1°C for 4 weeks, and then returned to room temperature of 25°C ± 5°C. If the composition is not stratified or precipitated, it is qualified for high-temperature stability.

[0049] Low-temperature stability:

[0050] The composition is bottled and sealed, and then placed in an environment of 0°C ± 2°C for 4 weeks, and then taken out immediately for observation. If the composition is not stratified or precipitated, it is qualified for low-temperature stability.

[0051] Freeze-thaw cycle stability:

[0052] The composition is placed in an environment of -15°C to -20°C for 24 hours, and then placed in an environment of room temperature of 25°C ± 5°C for 24 hours for one cycle. The composition is continuously cycled for four times, and the state of the composition is observed each time. If the composition is not stratified or precipitated, it is qualified for freeze-thaw cycle stability.

[0053] Normal-temperature stability:

[0054] The composition is bottled and sealed, and then placed in an environment of room temperature (25°C) for 4 weeks. If the composition is not stratified or precipitated, it is qualified for room-temperature stability.

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

[0056] S1. The surfactant is mixed with part of the softened water at a proper temperature to obtain a uniform mixture;

[0057] S2. When the temperature of the mixture is reduced to room temperature, 2 parts of the auxiliary agent are added and stirred uniformly;

[0058] S3. The liquid composite enzyme is added and stirred uniformly;

[0059] S4. The softened water is supplemented, and stirred uniformly.

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

[0061] Example 1

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

[0063] 3 parts of liquid composite enzyme (5 parts of lipase, 5 parts of phospholipase, 0.5 parts of pectinase, and 0.2 parts of cellulase, which are mixed uniformly);

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

[0065] 2 parts of auxiliary (1.95 parts of glycerol, 0.04 parts of sodium citrate, 0.01 parts of methyl isothiazolinone) ;

[0066] 40 parts of softened water;

[0067] Example 2

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

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

[0070] 9 parts of surfactant (4 parts of sodium dodecyl benzene sulfonate, 5 parts of alkyl polyglycoside) ;

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

[0072] 50 parts of softened water.

[0073] Example 3

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

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

[0076] 2 parts of auxiliary (1.9 parts of propylene glycol, 0.08 parts of ethylenediamine tetraacetate, 0.02 parts of methyl chloroisothiazolinone) ;

[0077] 60 parts of softened water.

[0078] Example 4

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

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

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

[0082] 70 parts of softened water.

[0083] Example 5

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

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

[0086] 1.5 parts of adjuvant (of which 1.45 parts of propylene glycol, 0.04 parts of citrate, 0.01 parts of sodium benzoate);

[0087] 55 parts of demineralised water.

[0088] Example 6

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

[0090] 8 parts of surfactant (of which 4 parts of sodium alpha-olefin sulfonate, 4 parts of fatty acid alkoxylate);

[0091] 2 parts of adjuvant (of which 1.8 parts of sorbitol, 0.1 ethylenediaminetetraacetate, 0.1 parts of chlorphenesin);

[0092] 45 parts of demineralised water.

[0093] Example 7

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

[0095] 10 parts of surfactant (of which 7 parts of sodium dodecylbenzenesulfonate, 3 parts of ethoxylated sorbitan ester);

[0096] 1.8 parts of adjuvant (of which 1.7 parts of dipropylene glycol, 0.05 parts of potassium sorbate, 0.05 parts of sodium benzoate);

[0097] 60 parts of demineralised water.

[0098] Comparative Example 1

[0099] A commercially available brand of non-enzymatic fruit and vegetable pesticide residue removal product, 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 (of which 5 parts of sodium alpha-olefin sulfonate, 3 parts of fatty acid alkylolamide);

[0103] 2 parts of adjuvant (of which 1.95 parts of glycerol, 0.04 parts of sodium citrate, 0.01 parts of methylisothiazolinone);

[0104] 40 parts of demineralised water.

[0105] Comparative Example 3

[0106] Enzyme composition for removing pesticide residues of fruits and vegetables comprises the following components:

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

[0108] 8 parts of surfactant (wherein 5 parts of sodium alpha-alkenyl sulfonate, 3 parts of fatty acid alkylol amide);

[0109] 2 parts of auxiliary agent (wherein 1.95 parts of glycerol, 0.04 parts of sodium citrate, 0.01 parts of methyl isothiazolinone);

[0110] 40 parts of softening water.

[0111] Comparative Example 4

[0112] Enzyme composition for removing pesticide residues of fruits and vegetables comprises the following components:

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

[0114] 8 parts of surfactant (wherein 5 parts of sodium alpha-alkenyl sulfonate, 3 parts of fatty acid alkylol amide);

[0115] 2 parts of auxiliary agent (wherein 1.95 parts of glycerol, 0.04 parts of sodium citrate, 0.01 parts of methyl isothiazolinone);

[0116] 40 parts of softening water.

[0117] Comparative Example 5

[0118] Enzyme composition for removing pesticide residues of fruits and vegetables comprises the following components:

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

[0120] 8 parts of surfactant (wherein 5 parts of sodium alpha-alkenyl sulfonate, 3 parts of fatty acid alkylol amide);

[0121] 2 parts of auxiliary agent (wherein 1.95 parts of glycerol, 0.04 parts of sodium citrate, 0.01 parts of methyl isothiazolinone)

[0122] 40 parts of softening water.

[0123] Comparative Example 6

[0124] Enzyme composition for removing pesticide residues of fruits and vegetables comprises the following components:

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

[0126] 8 parts of surfactant (5 parts of sodium alpha-olefine sulfonate, 3 parts of fatty acid alkylol amide) ;

[0127] 2 parts of auxiliary (1.95 parts of glycerin, 0.04 parts of sodium citrate, 0.01 parts of methyl isothiazolinone)

[0128] 40 parts of softening water.

[0129] Comparative Example 7

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

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

[0132] 8 parts of surfactant (5 parts of sodium alpha-olefine sulfonate, 3 parts of fatty acid alkylol amide) ;

[0133] 2 parts of auxiliary (1.90 parts of sodium citrate, 0.10 parts of methyl isothiazolinone) ;

[0134] 40 parts of softening water.

[0135] Comparative Example 8

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

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

[0138] 8 parts of surfactant (5 parts of sodium alpha-olefine sulfonate, 3 parts of fatty acid alkylol amide) ;

[0139] 2 parts of auxiliary (1.95 parts of glycerin, 0.04 parts of sodium citrate, 0.01 parts of methyl isothiazolinone) ;

[0140] 40 parts of softening water.

[0141] Comparative Example 9

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

[0143] 3 parts of liquid complex enzyme Q (5 parts of lipase; 0.5 parts of pectinase mixed uniformly) ;

[0144] 8 parts of surfactant (5 parts of sodium alpha-olefine sulfonate, 3 parts of fatty acid alkylol amide) ;

[0145] 2 parts of auxiliary (1.95 parts of glycerin, 0.04 parts of sodium citrate, 0.01 parts of methyl isothiazolinone) ;

[0146] 40 parts of demineralized water.

[0147] Comparative Example 10

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

[0149] 3 parts of liquid complex enzyme R (wherein lipase 5 parts; phospholipase 5 parts are mixed uniformly);

[0150] 8 parts of surfactant (wherein 5 parts of sodium alpha-olefin sulfonate, 3 parts of fatty acid alkylol amide);

[0151] 2 parts of auxiliary agent (wherein 1.95 parts of glycerol, 0.04 parts of sodium citrate, 0.01 parts of methyl isothiazolinone);

[0152] 40 parts of demineralized water.

[0153] Comparative Example 11

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

[0155] 6 parts of liquid complex enzyme S (wherein lipase 5 parts; phospholipase 5 parts are mixed uniformly);

[0156] 8 parts of surfactant (wherein 5 parts of sodium alpha-olefin sulfonate, 3 parts of fatty acid alkylol amide);

[0157] 2 parts of auxiliary agent (wherein 1.95 parts of glycerol, 0.04 parts of sodium citrate, 0.01 parts of methyl isothiazolinone); 40 parts of demineralized water.

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

[0159] Table 1 Storage stability of enzyme composition of examples

[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 remain good in high temperature, low temperature, freeze-thaw cycle and room temperature stability, and each enzyme species has excellent stability in the formula. Comparative Example 1 is a certain brand of commercially available enzyme-free fruit and vegetable pesticide residue removal product, and its freeze-thaw cycle stability is not required, and Comparative Example 7 lacks a solubilizing agent in the formula, and the formula performs poorly in freeze-thaw cycle stability. The enzyme activity of all enzyme composition embodiments and comparative examples in the formula remains good.

[0167] Table 4 removal rate of propoxur and cypermethrin by examples

[0168]

[0169]

[0170] Table 5-1 removal rate of propoxur and cypermethrin by comparative examples

[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％ Propoxur 29％ 40％ 72％ 65％ 58％ 62％ 82％ .

[0172] Table 5-2 removal rate of propoxur and cypermethrin by comparative examples

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

[0174] The removal test of propoxur and cypermethrin pesticides on the snap bean was carried out according to the method described in the examples and comparative examples. From the results of Table 4, under the conditions of Example 1-Example 7, the removal rate of cypermethrin was 89%-99%, and the removal rate of propoxur was 87%-94%, which was not as good as that of cypermethrin, but still maintained a high removal efficiency, which showed the excellent removal efficiency of the composition ratio of the present application.

[0175] From the results of Table 4 and Table 5-1 and Table 5-2, it can be seen that the removal rate of cypermethrin and propoxur by a certain brand of commercially available enzyme-free fruit and vegetable pesticide residue removal product is only 51% and 29% respectively, and Comparative Example 2 is a formula without enzyme, which has better removal ability for cypermethrin and propoxur than the certain brand, which is 63% and 40% respectively, but there is still a large amount of pesticide residue on the surface of the snap bean.

[0176] Firstly, the components of Comparative Examples 3-6 do not contain cellulase, pectinase, lipase and phospholipase respectively compared with the formula of the present application, and the effect of removing pesticide residues from fruits and vegetables can be seen from the results. Under the condition that the basic formula is similar and only the type of enzyme contained is different, the removal effect of cypermethrin and propoxur is also significantly decreased, which shows that there is a certain amount of pectin and other stains on the surface of the peas, which affects the removal effect of the enzyme composition for removing pesticide residues from fruits and vegetables on the two pesticides. The effect on the results is in the order of lipase, phospholipase, pectinase and cellulase from large to small.

[0177] Secondly, Comparative Example 7 uses the same enzyme composition as Example 1, and the removal effect of the two pesticides is acceptable, but since no corresponding cosolvent is added in 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 at low temperature and freeze-thaw cycle is greatly reduced, and the pesticide residue degradation effect is slightly lower than that of Example 1.

[0178] Thirdly, Comparative Example 2 and Comparative Example 8 differ in that Comparative Example 8 only increases 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 of pesticide residues. When Comparative Example 2 and Comparative Example 10 are compared, the addition of lipase and phospholipase improves the removal effect of pesticide residues by about 12%. It can be seen that the lipase and phospholipase in Comparative Example 10 remove cypermethrin and propoxur pesticide residues by 75% and 66% respectively. At this time, looking at Comparative Example 7 and Comparative Example 10, the addition of pectinase and cellulase which have little effect on pesticide removal increases the removal effect to 91% and 82% respectively (Comparative Example 7). It can be considered that pectinase and cellulase have a synergistic effect on the pesticide removal effect of lipase and phospholipase, which also confirms that pectinase and cellulase act on the surface structure of fruits and vegetables, further enhancing the pesticide removal effect on deep residues.

[0179] Finally, based on Comparative Example 10, the addition of pectinase (Comparative Example 3) or cellulase (Comparative Example 4) alone improves the removal effect of cypermethrin and propoxur pesticide residues on fruits and vegetables, but not much. However, the addition of pectinase and cellulase in Comparative Example 7 significantly improves the removal effect of pesticide residues. Therefore, there is also a synergistic effect between pectinase and cellulase. The synergistic effect of pectinase and cellulase on pesticide removal can also be analyzed from the following aspects.

[0180] Table 6

[0181]

[0182] It can be clearly seen that when adding pectinase and cellulase respectively, the removal rates of cypermethrin increase by 5% and 2% respectively, and the removal rates of propoxur increase by 6% and decrease by 1% respectively. However, when adding pectinase and cellulase at the same time, the removal rates of cypermethrin and propoxur increase by 16% respectively.

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

[0184] The above-described embodiments only express several embodiments of the present application, which are described in a more specific and detailed manner, but cannot be understood as a limitation on the scope of the patent of the present application. It should be noted that for ordinary skilled persons in the art, several modifications and improvements can be made without departing from the concept of the present application, which all belong to the protection scope of the present application. Therefore, the protection scope of the patent of the present application should be subject to the appended claims.​​

Claims

1. A composition for removing residues of propargite or cypermethrin from the surface of fruits and vegetables, characterized in that, The composition comprises an enzyme composition, a surfactant, an auxiliary agent and water, wherein the enzyme composition is 0.5-3 parts by weight, the surfactant is 3-10 parts by weight, the auxiliary agent is 1-2 parts by weight, and the enzyme composition comprises, 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.

2. The composition for removing malathion or cypermethrin remaining on the surface of fruits and vegetables according to claim 1, characterized by, The composition comprises 1.5 parts or 2 parts of auxiliary agent.

3. The composition for removing malathion or cypermethrin remaining on the surface of fruits and vegetables according to claim 1, characterized by, The composition comprises 6 parts or 7 parts of surfactant.

4. The composition for removing malathion or cypermethrin remaining on the surface of fruits and vegetables according to claim 1, characterized by, The cellulase is a cellulase of bacterial or fungal origin, or a mutant thereof modified by chemical modification or protein mutation technology.

5. The composition for removing malathion or cypermethrin remaining on the surface of fruits and vegetables according to claim 1, characterized by, The lipase is a lipase of bacterial or fungal origin, or a mutant thereof modified by chemical modification or protein mutation technology.

6. The composition for removing malathion or cypermethrin remaining on the surface of fruits and vegetables according to claim 1, characterized by, The pectinase is a pectinase of bacterial or fungal origin, or a mutant thereof modified by chemical modification or protein mutation technology.

Images