The Study About Pesticide Residues Detection And Control Technology System Of Nozawa Cuisine

Nozawa cuisine is a leaf turnip (Brassica rapa var.hakabura) which is introduced from Japan. It is an important raw material of salted vegetables exported to Japan. However, in recent years, pesticide residue is difficult to control due to the abuse of pest and disease control especially chemical control method. And it limits the cultivated area and the export of Nozawa cuisine as well. In order to maintaining the advantage of Nozawa cuisine export, it is of importance to control the pesticide residues of Nozawa cuisine. And accurate and prompt pesticide residues determination and monitoring proper usage of pesticide are key steps to control the pesticide residues in Nozawa cuisine. Nevertheless, pesticide residues analysis in Nozawa cuisine has not been reported so far. It is necessary to establish a fast and accurate system to monitor and control pesticide residues in Nozawa cuisine in the entire procedure.The study achieved the following results:Study on the residues analysis of commonly used pesticide in Nozawa cuisine: refer to NY/761-2004and NY/T788-2004, the column and chromatographic condition, such as replacement of extracting reagent and addition of temperature programming, were improved. Compared to the GB, this pretreatment is more rapid and simpler, and the determination is accurate with higher sensitivity and precision.As none detection method for beta cypermethrin in vegetables has been reported, a detection method for beta cypermethrin in Nozawa cuisine is established referred to the detection method of other pyrethroid pesticides. The method is convenient and effective, and can be applied for the determination of beta cypermethrin in Nozawa.The study of the degradation and residue of the six kinds of pesiticides o n the Nozawa cuisine:the national institude of standards GB18406.1-2001" safet y of agricultural products quality and safety requirements for pollution-free veg etables" as the main basis with reference to japan’s implementation of the "pos itive list " system and other related standards,we have researched the degradati on’s half-life period and the safe interval time of the six kinds pesticides on t he Nozawa cuisine,that can provide technical basis for the safe production of n ozawa and the development of the standardized operating technical specificaions. The result:1,the degradation’s half-life period of the six kinds pesticides on No zawa cuisine is between1.3d-3.1d, the longest is chlorothalonil,3.1d;triadimefo n followed,2.3d;chlorpyrifos,cypermethrin,beta-cypermethrin and fenvalerate,respe ctively1.2d,2.0d,1.7d and1.9d..2,75%chlorothalonil WP,15%triadimefon WP us ed on kanazawa2times,the safe interval-time is7d;10%cypermethrin EC and20%fenvalerate EC used on kanazawa2times, the safe interval-time is3d,7d;48%chlorpyrifos EC and4.5%beta-cypermethrin EC used on kanazawa2times, the safe interval-time is3d.The pesticide residue control system of Nozawa cuisine:by introducing concept of HACCP, five key points of the pesticide residue control system of the Nozawa cuisine production were studied. Intergraded the pesticide residue control system of Nozawa cuisine, a standard production regulation was established and approved as standard of Jiangsu Province.