Analysis Of Sodium4-chlorophenxyacetate Residue In Mung Bean Sprouts And Effect On The Quality

The plant foods are liked by Chinese because of the traditional custom， vegetables isa large proportion in them. The quality of vegetable is not only related to the health of thenational and also the competitiveness of China’s agricultural products in the internationalmarket. Growth regulators are widely used in vegetable production， so it is widelyconcern because of the safety. And its residues are important indexes in the import andexport trade of vegetables. The purpose of this thesis is： Explored of residuesdegradation， variation of shape indexs，the content of vitamin C and amino acids in themung bean sprouts which is in the treatment of sodium4-chlorophenxyacetate.1The degradation was explored of sodium4-chlorophenxyacetate in the mung beansprouts， the key factors was analyzed of the affecting the residue. Mung bean sprouts areprocessed by3different concentrations of sodium4-chlorophenxyacetate：5mg/L，20mg/L，40mg/L and set up three repeat. Samples were extracted， purified and detectedby Ultra Performance Liquid Chromatography.5mg/L groups show half-life at the secondday， while20mg/L and40mg/L group show the half-life at third day. Correlation analysison harvest time and processing concentration and the residue shows that： the two formerfactors have significant correlation with the residue on0.01levels. However， the impactof the concentration on the residue greater than the harvest time.2The variation of shape index was analyzed of sodium4-chlorophenxyacetate in themung bean sprouts. Mung bean sprouts are processed by3different concentrations ofsodium4-chlorophenxyacetate：5mg/L，20mg/L，40mg/L， setting up three repeat. Themung bean sprouts’ length，diameter，single weight in three treatment was analyzed.20rootwas selected to measure and weight in each treatment.CK is the most Mung bean sproutsare processed by3different concentrations of sodium4-chlorophenxyacetate：5mg/L，20mg/L，40mg/L，setting up three repeat.3The variation of vitamin C content was analyzed of4-chlorpohenxyacetate in themung bean sprouts. Mung bean sprouts are processed by3different concentrations ofsodium4-chlorophenxyacetate：5mg/L，20mg/L，40mg/L， setting up three repeat. Thesample Samples were extracted by demonized water and detected by Ultra PerformanceLiquid Chromatography. The result indicated that：5mg/L decreased most slowly， CK decreased most significant. Comparing on the same harvest date， the vitamin C content ofthe20mg/L and40mg/L treatment are higher than the5mg/L and CK.4The variation of vitamin C content was analyzed of4-chlorpohenxyacetate in themung bean sprouts. Mung bean sprouts are processed by3different concentrations ofsodium4-chlorophenxyacetate：5mg/L，20mg/L，40mg/L， setting up three repeat. Thesample Samples were extracted by demonized water，derivatived1h and detected by UltraPerformance Liquid Chromatography. The regular was different because of different typesof amino acids：5mg/L improve the content of TYR，VAL，ILUE，LUE，PRO，SER，HIS.