中文摘要：本文旨在评估各种化学溶液在减少西兰花农药残留方面的能力。检测样本被浸泡在各种待测化学溶剂中，并随着自来水的流动来减少农药残留，然后将提取的上清液通过活性炭净化的无水硫酸钠柱，蒸发后通过氮气流干燥，最后采用气相色谱配备电子捕获检测器检测农药残留量。结果显示：所有浸泡剂对硫丹、联苯菊酯和氯氰菊酯残留减少量均值分别为1.133 (41 %)、0.870 (60 %)和0.403 (75 %)，采用自来水处理的样本中三种残留减少量均值分别为0.990 (12 %)、1.323 (14 %) 和1.274 (21 %)。此外，所有溶剂中乙酸对农药残留缓解力度最大，其后依次是柠檬酸、过氧化氢、氯化钠和碳酸钠溶液，对硫丹、联苯菊酯和氯氰菊酯农药残留减少率依次为12%-41%、14%-60%和21%-75%。
外文摘要：The increasing use of pesticides for boosting the yield of agricultural crops also impart toxic residues which ultimately extend to numerous physiological disorders upon consumption. The present study was designed as an effort to assess the reduction potential of various chemical solutions and to minimize the pesticide residues in cauliflower (Brassica oleracea var. botrytis). The samples were soaked in various solutions along with tap water to mitigate pesticide residues. Afterwards, the extracted supernatant was passed through column containing anhydrous sodium sulfate trailed by activated carbon for clean-up. Eluents were first evaporated and then completely dried under gentle stream of Nitrogen. Finally, the residues were determined using gas chromatography equipped with electron capture detector (GC-ECD). Results revealed the highest reduction of endosulfan, bifenthrin and cypermethrin residues with acetic acid (10 %) was 1.133 +/- 0.007 (41 %), 0.870 +/- 0.022 (60 %) and 0.403 +/- 0.003 (75 %), respectively among the tested solutions. However, simple tap water treatment also resulted in 0.990 +/- 0.02 (12 %), 1.323 +/- 0.015 (14 %) and 1.274 +/- 0.002 (21 %) elimination of endosulfan, bifenthrin and cypermethrin residues, respectively. Moreover, among various solutions, acetic acid depicted maximum reduction potential followed by citric acid, hydrogen peroxide, sodium chloride and sodium carbonate solutions. The percent reduction by various solutions ranged from 12 to 41, 14 to 60 and 21 to 75 % for the elimination of endosulfan, bifenthrin and cypermethrin residues, respectively.
 
外文关键词：Contaminated cauliflower, Endosulfan residues, Bifenthrin and cypermethrin residues, Dipping solutions, GC-ECD
作者：Abdullah; Randhawa, Muhammad Atif; Asghar, Ali; Pasha, Imran; Usman, Rabia; Shamoon, Muhammad; Bhatti, Muhammad Arslan; Irshad, Muhammad Asim; Ahmad, Naveed
作者单位：Univ Agr Faisalabad, Natl Inst Food Sci & Technol, Faisalabad, Pakistan.
期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
期刊影响因子：1.241
出版年份：2016
出版刊次：8
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