Research Of Household Processing To Reduce Residual Pesticides On Fruits And Rice

Pesticide residues on agricultural products are the main factors which influence food security. While carrying out the exposure assessment for pesticide residues from dietary, the influence of food processing should be taken into consideration or the assessment will be overestimated. Therefore, researching the influence of pesticide residues in food by our country’s habits like househole cleaning processing plays a significant role in this assessment. And while we focus on the pesticide residues in primary agricultural products we should still play emphasis on the pesticide dynamics during food processing. Through the study of the transfer mechanism and metabolism during the food processing and storage, we can make clear of the determinative step of pesticide residues variation, which is particular significant to the agricultural production.The object of this study was the residual pesticides imidacloprid and triabendazole on the cherry tomatoes and apples, as well as the residual chlorpyrifos in rice. Arming at the digestion regularity of pesticides on the cherry tomatoes and apples during the processing and storage process(cleaning, peeling, juicing and low temperature storage), and the digestion rule of chlorpyrifos and its degradation products in rice, we can assess the risk of dietary accurately, thus we can evaluate the safety of pesticides that on produce scientifically and comprehensively.It indicated that soaking the cherry tomatoes in water followed by rinsing with running tap water could effectively remove the imidacloprid residues on the cherry tomatoes and removal rates were 30.59%～65.24% and processing factor were 0.3476-0.6941.Meanwhile, soaking the cherry tomatoes in edible vinegar solutions followed by rinsing with running tap water could effectively remove the triabendazole residues on the cherry tomatoes and removal rates were 29.31%～74.01% and processing factor were 0.2599～0.7069. Soaking the apples in water followed by rinsing with running tap water could effectively remove the imidacloprid residues on the apples and removal rates were 53.46%～84.23% and processing factor were 0.1577～0.4654. And soaking the apples in edible vinegar solutions followed by rinsing with running tap water could effectively remove the triabendazole residues on the apples and removal rates were 19.88%～88.88% and processing factor were 0.1112～0.8012.Removal rates of the imidacloprid residues were 91.20%～97.64% and processing factor were 0.0236～0.088 when the apples were soaked in the water for different times and then through peeled processing. Removal rates of the imidacloprid residues were 93.26%～97.85% and processing factor were 0.0215～0.0674 when the apples were soaked in the water for different times and then through peeled, fresh juice processing. Removal rates of the triabendazole residues were 91.61%～98.77% and processing factor were 0.0123～0.0839 when the apples were soaked in the edible vinegar solutions for different times and then through peeled processing. Removal rates of the triabendazole residues were 95.31%～99.19% and processing factor were 0.0081～0.0469 when the apples were soaked in the edible vinegar solutions for different times and then through peeled, fresh juice processing.Cleaning whit tap water could effectively remove the residual chlorpyrifos in rice. Along with the increase of washing times, the removing effect was obvious. After three 3 times, removal rate of the chlorpyrifos residues was 64.54% and the processing factor was 0.3546. But home cooking could effectively remove the residual chlorpyrifos in rice. After boiling rice, removal rate of the chlorpyrifos residues in the rice was 87.83% and the processing factor was 0.1217. Removal rate of the chlorpyrifos residueson porridge was 96.07% and the processing factor was 0.0395. After cooking and then fly, removal rate of the chlorpyrifos residueson in the rice was 98.35% and the processing factor was 0.0165. But also they are metabolized to degradation product 3,5,6-trichloro-2-hydroxy-pyridine, which toxicity is higher than that of chlorpyrifos.Our research provided the inherent relationship between pesticide residues and cleaning approaches, food processing and agricultural products securities are combinated effectively and pesticide residues change of the processing chain will be explored systematically, which will reveal the influence of pesticide residues and processing method and provide an important theoretical basis for food risk assessment.