Abstract:

To evaluate the efficiency of different methods for removing organophosphorus pesticide residues from vegetables. MethodsVegetables were contaminated with pesticide, and then treated by different organophosphorus pesticide removal methods. Pesticide residue of vegetables was detected for calculating the removal rate. ResultAfter being treated by different organophosphorus pesticide removal methods, the average removal rates of dichlorvos, omethoate and chlorpyrifos were 95.5%99.9%, 22.5%95.0%, and 51.7%94.6% in Chinese chive, and were 57.8%99.9%, 34.8%83.1%, and 28.0%73.6% in legumes. Organophosphorus pesticidedegrading enzyme for removal of dichlorvos was the most effective, with an average removal rate of 98.1%. Boiling water was the best method to degrade omethoate and chlorpyrifos, with average removal rates of 89.1% and 82.3%, respectively. ConclusionMethods often being used in our daily life could remove organophosphorus pesticide residues of vegetables in different degrees. To remove pesticide and retain nutrients, organophosphorus pesticidedegrading enzyme is the best.

Key words: Vegetable; Organophosphorus pesticide; Residue; Removal rate