Preliminary Studies On The Organophosphorus Pesticide Residue Degradation Effect And The Production And Conservation Techniques Of Garlic Extract

Research and exploiture of new pesticide residue degradation agents were the purpose of this paper. Two main aspects were in this paper: the first one was to research and analyse the degradation effect of organophosphorus pesticide residue, the second one was to study the production and conservation techniques of garlic extract.1. Through the results and analysis of Test1 and Test 2, we believed that garlic extract could degrade organophosphorus pesticide residue. With the increase of garlic extract concentration, the degradablility of the organophosphorus residue increased. X₁ and Y₁could betterly degrade dichlorovos and omethoate residue in Testl. In Test2, when allicin content wasC₄, the degradation effect of dichlorovos was better, D₅ was better for the degradation of omethoate.2. Organophosphorus pesticide degradation effect degraded by garlic extract with the same concentration but different time or different pH were compared. The results showed that with the extension of soaking time, the residual degradablility of dichlorovos and omethoate increased. Analysing the organophosphorus pesticide degradation effect degraded by garlic extract with different pH, we learned that organophosphorus pesticide dichlorovos and omethoate had the best degradation effect when the pH of garlic extract was 9.5 . The degradation effect of dichlorovos and omethoate degadaded by soft garlic oil capsules and garlic extract with the same allicin concentration were compared. We founded that the degradation effect of garlic extract was slightly higher than that of garlic oil.3. In addition, we measured the qualities of Chinese chabbage affected by the garlic extract. Through analysis, we believed that chlorophyll content and Vc was not significant impacted, but soluble sugar content and NO₃-N content were affected significantly.4. In Test3, we founded that ethanol concentration from Eth₁ to Eth₅, Eth₂ could produce garlic extract with the highest allicin content. By comparison the enzymic time, we concluded that, from Time, to Time₄, when the enzyme time arrived at Time₃, the allicin content was the highest. From Temp₁ to Temp₃, with the increase of enzyme temperature, the allicin content in the garlic extract also increased. Through orthogonal combination of these factors, we founded that three factors were the main factors. Its sequence was the enzyme temperature, enzyme time and ethanol solvent concentration. The optimal mix producing garlic extract was treatment5.5. In Test4, we founded that when pH of garlic extract was from CpH₁～CpH₃, the allicin content falled slowly, pH from CpH₄ to CpH₆, the allicin content falled rapidly. Allicin content of garlic extract had a downward trend from Ctemp₁to Ctemp₄, but the downward trend is not obvious.