Title: Removing Methods for Beta-cypermethrin Residue in Contaminated Vegetables
Abstract: This study was conducted to evaluate the effectiveness of various methods of removing beta-cypermethrin residue from contaminated vegetables before consumption. When treated with water, the removing rates increased with water temperature, pH and time. The highest removing rate 78.43% was achieved at 70℃ for 10 min, which, however, also led to a destructive vegetable appearance, so water temperature of 50℃ for 10 min was recommended. The concentration of beta-cypermethrin in vegetables was reduced by about 26.17%, 19.23% and 37.82% when treated for 30 min with water of pH5, pH7 and pH9, respectively, while, the removing rates were lower when treated for only 5 min with the corresponding water. The addition of two kinds of detergents enhanced the removal effectiveness with a removing rate of 60.12% and 30.12% respectively in 60 min, compared with the control (only water) 15.99%. The ozone-treated water also had effects on the residue removing and the best result was expected in 30 min, with the removing rate of 55.23%. Based on the individual treatment, an optimized treatment combination was obtained: the water used for washing vegetables was treated with ozone for 30min, and then adjusted to pH 9, the vegetable was soaked in it at 25℃for 30 min, with the removing rate being 77.93%.
Publication Year: 2005
Publication Date: 2005-01-01
Language: en
Type: article
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Cited By Count: 2
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