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Method for controlling pyrethroid pesticide residues in red bayberry juice by irradiation degradation

A technology for pyrethroid and pesticide residues, which is applied in the field of controlling pyrethroid pesticide residues in bayberry juice, can solve problems such as affecting food safety and has not been reported, and achieves maintenance, control, and quality of bayberry juice. Effect

Inactive Publication Date: 2012-06-13
ZHEJIANG UNIV
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  • Abstract
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  • Claims
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Problems solved by technology

Red bayberry fruit is rich in nutrition, rich in glucose, fructose, citric acid, malic acid, vitamin B, vitamin C, etc. Esters pesticides, resulting in the inevitable entry of pyrethroid pesticides into bayberry, affecting the food safety of agricultural products such as bayberry juice, but there is no report on how to control pyrethroid pesticide residues in bayberry juice

Method used

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  • Method for controlling pyrethroid pesticide residues in red bayberry juice by irradiation degradation
  • Method for controlling pyrethroid pesticide residues in red bayberry juice by irradiation degradation

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Embodiment 1

[0045] Embodiment 1, the method for irradiation degradation control pyrethroid pesticide residue in red bayberry juice, is characterized in that comprising the steps:

[0046] 1) Pre-cool bayberry juice at 1-4°C for 120 minutes;

[0047] 2), the red bayberry juice after the above-mentioned precooling is transferred in the triangular flask with stopper, with 60 Co-γ rays were irradiated as the radiation source, the irradiation dose was 7kGy, and the dose rate was 1224.34cGy / min, that is, the irradiation was performed for 572 minutes.

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Abstract

The invention discloses a method for controlling pyrethroid pesticide residues in red bayberry juice by irradiation degradation. The method comprises the following steps of 1, pre-cooling red bayberry juice at a temperature of 1 to 4 DEG C for 100 to 140 minutes, and 2, putting pre-cooed red bayberry juice into an enclosed container, and carrying out irradiation by a 60Co-gamma ray as a radiation source, wherein an irradiation dose is in a range of 6.2 to 7.2kGy and a dose rate is in a range of 1200 to 1250cGy / min. The method can effectively, fast and safely reduce or eliminate pyrethroid pesticide residues in red bayberry juice so that a maximum residual value of the pyrethroid pesticide residues in the red bayberry juice reaches the EU standard. The invention discloses a method for controlling pyrethroid pesticide residues in red bayberry juice by irradiation degradation. The method comprises the following steps of 1, pre-cooling red bayberry juice at a temperature of 1 to 4 DEG C for 100 to 140 minutes, and 2, putting pre-cooed red bayberry juice into an enclosed container, and carrying out irradiation by a 60Co-gamma ray as a radiation source, wherein an irradiation dose is in a range of 6.2 to 7.2kGy and a dose rate is in a range of 1200 to 1250cGy / min. The method can effectively, fast and safely reduce or eliminate pyrethroid pesticide residues in red bayberry juice so that a maximum residual value of the pyrethroid pesticide residues in the red bayberry juice reaches the EU standard.

Description

technical field [0001] The invention relates to a method for degrading bifenthrin, fenpropathrin and cyfluthrin in bayberry juice by irradiation, thereby realizing the method for controlling pyrethroid pesticide residues in bayberry juice. Background technique [0002] Pyrethroid pesticides are synthesized by simulating natural pyrethrins and contain multiple benzene ring structures. They have the characteristics of broad-spectrum, high efficiency, low toxicity, resistance to light and heat, and their number of varieties and usage are second only to Organophosphorus pesticides occupy the second place in the insecticide market, and are widely used in pest control of economic crops such as tea, vegetables, and fruits, including bayberry, and bifenthrin, fenpropathrin, and cypermethrin are commonly used. However, this kind of pesticide generally has the characteristics of stable environment, slow degradation rate, low degradation rate, and high residue, which brings food safety...

Claims

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Application Information

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IPC IPC(8): A23L2/70
Inventor 廖敏谢晓梅
Owner ZHEJIANG UNIV
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