- 期刊
不同清洗方式及殺菁對蔬菜農藥殘留去除之效果評估
Comparison of Different Washing Strategies and Blanching for Pesticide Residue Removal Effects in Vegetable
摘要
農藥殘留為本國食安問題之一，過量農藥攝取將危及人體健康，因此本研究欲探討不同清洗及殺菁方式對蔬菜農藥毒性減量之效果。選用青江菜進行試驗，將其浸泡農藥納乃得，經三種清洗方式（流水、浸泡、洗菜機清洗）、不同清洗時間長度及殺菁處理後，以蔬果農藥殘毒快速檢驗技術（Rapid Bioassay of Pesticide Residues, RBPR）利用乙醯膽鹼酯酶（acetylcholinesterase, AChE）活性受有機磷與氨基甲酸鹽類農藥的抑制程度來進行檢定，農藥殘留量越高則對AChE的抑制率越高。研究結果顯示，購自果菜批發市場之青江菜其AChE抑制率均在安全容許範圍內。進一步將青江菜浸泡2000 ppm納乃得後，除了浸泡30分鐘的清洗方式外，其他清洗方式及清洗時間長度皆可顯著降低農藥的殘留量。比較三種清洗方式及不同清洗時間長度對去除農藥殘留的效果，結果發現以流水清洗20分鐘較浸泡不同時間長度及洗菜機清洗的效果為佳。此外，青江菜經不同的清洗方式後再給予殺菁處理，大部分可進一步減少農藥的殘留量。綜合以上結果可知，蔬菜除浸泡時間過長外，以不同清洗方式及時間，皆可有效的去除農藥殘留，殺菁則可進一步減少農藥的殘留量，可作為醫院或團膳業者蔬菜前處理作業之參考。
並列摘要
Pesticide residues have been one of the food safety problems in Taiwan. Excessive exposure to pesticide residues will endanger human health. Therefore, this study aimed to explore the effect of different washing and blanching methods on reducing the pesticides toxicity of vegetable. By using Rapid Bioassay of Pesticide Residues, we tested the bok choy which were soaked in methomyl and then analyzed the effect of three washing methods (running water, soaking, vegetable washer), different lengths of washing time and blanching on the degree of inhibition of acetylcholinesterase (AChE) activity by organophosphate and carbamate pesticides. The higher the residues of pesticides, the higher the percentage of AChE inhibition. The results showed that the percentage of AChE inhibition in bok choy from the Fruit and Vegetable Wholesale Market were within a safe range. We further soaked bok choy in 2000 ppm methomyl. The residues of pesticides could be significantly reduced by all washing methods and different lengths of washing time except soaking for 30 minutes. We compared the effects of three washing methods and different lengths of washing time on the removal of pesticide residues, and we found that the cleaning effect of running water for 20 minutes was better than soaking for different lengths of time and vegetable washer. In addition, washing bok choy with different methods and then blanching it, most of which could further reduce the residues of pesticides. From the above results, it can be seen that washing vegetables with different washing methods and times can effectively reduce pesticide residues except soaking it for a long time, and blanching can further reduce pesticide residues. It can be used as a reference for vegetable pre-processing in hospitals or quantity foodservice companies.