蔬菜製備過程之農藥殘留量檢測

The Analysis of Pesticide Residues in Vegetables by Different Preparation Methods

杜秀容(Hsiu-Jung Tu) ； 歐于詳(Yu-Siang Ou) ； 許瑩瑩(Ying-Ying Hsu) ； 趙珊(Shan Chao)

《臺灣膳食營養學雜誌》 8卷1期 (2016/06) Pp. 15-24

https://doi.org/10.6709/TJD.2016.0801.02

摘要

農藥殘留是公共衛生及食品安全上十分重要的議題，因此如何清除農藥殘留確實是值得研究的課題。本研究採用臺北市立聯合醫院內常用蔬菜，如：本島萵苣、小白菜、青江菜、綠花菜四項，實驗方法參照行政院衛生福利部於中華民國102年9月6日公告之「食品中殘留農藥檢驗方法—多重殘留分析方法（四）」進行農藥殘留共計251項之分析，經由多重殘留分析方法進行蔬菜採樣，再分析不同清洗或截切後流程之蔬菜農藥共計251項殘留量。檢測結果，本島萵苣、小白菜、青江菜及綠花菜於未清洗前農藥殘留均符合衛生福利部食品藥物管理署之農藥殘留容許量標準之規範。此外，我們進一步將上述四項蔬菜浸泡在常用農藥亞滅培後，分析蔬菜經洗、切或煮處理之後對該農藥殘留之影響。結果，本島萵苣與小白菜經浸泡農藥後，不論先洗後切或先切後洗，亞滅培之檢驗值皆高於容許量。青江菜經先切後洗，其亞滅培檢驗值亦高於容許量；綠花菜經清洗即可達安全範圍內。所有蔬菜經由烹煮後均可減少研究中浸泡農藥，而達到法規安全範圍。分析上述四項蔬菜之農藥亞滅培減少情形，先洗後切組（3.0 ± 2.3ppm）相較於切洗前皆可顯著減少農藥殘留情形（p ＜ 0.05）；而先切後洗組，檢測之亞滅培濃度雖有下降（3.3 ± 1.5ppm），但僅達到邊緣性顯著之差異（p = 0.096）；而兩組經烹煮後（0.7 ± 0.5ppm及0.6 ± 0.4ppm）也較切洗前，可顯著減少殘留比例。藉此研究可瞭解蔬菜中農藥可經由不同切洗或烹煮製備方式後，可應用於經前處理以減少某些青菜農藥之殘留問題。

關鍵字

農藥 ； 蔬菜 ； 製備

並列摘要

Pesticide residues in vegetables is an important issue for public health and food safety. In this report, we analyzed 251 pesticide residues in 4 common local vegetables, and further examined impacts of different food preparation methods (W: washing followed by cutting, C: cutting followed by washing, WB: washing followed by boiling, CB: cutting followed by boiling) on the status of pesticide residues of vegetables being soaked in a commonly used pesticide, Acetamiprid. Four vegetables included in this study are lettuce, cabbage, bok choy and broccoli. Analytical methods to measure pesticide were based on those established by Ministry of Health and Welfare of Taiwan. Prior to going through different preparation, pesticide residues in all vegetables tested were within safe ranges. After tested vegetables being soaked in Acetamiprid solution, Acetamiprid residues were higher than the safe limit in lettuce and cabbage treated by using W or C, and bok-choy by using W preparation. Acetamiprid residues were within safe ranges in broccoli after treating by using any of the W, C, WB or CB preparation. WB or CB preparation appeared to reduce Acetamiprid residues to be within safe ranges in all four vegetables tested. After combining data derived from all vegetables tested, W preparation (3.0 ± 2.3 ppm) significantly reduced Acetamiprid concentrations in vegetables compared to concentrations detected in those after being soaked in Acetamiprid solution (7.1 ± 4.2 ppm, p ＜ 0.05). WB (0.7 ± 0.5 ppm) or CB (0.6 ± 0.4ppm) significantly decreased Acetamiprid concentration residues, to a greater extent, as compared to those analyzed after being soaked (7.1 ± 4.2 ppm, p ＜ 0.05). In summary, Acetamiprid residue may be reduced in vegetables artificially being soaked in Acetamiprid solution after treatments by using different combination of washing, cutting or boiling.

並列關鍵字

pesticides ； vegetables ； preparation