Kırış Sevilay, Velioglu Yakup Sedat
a National Food Reference Laboratory , Residue Department, FSM Bulvari , Ankara , Turkey.
b Ankara University , Faculty of Engineering, Department of Food Engineering , Ankara , Turkey.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2016;33(1):128-36. doi: 10.1080/19440049.2015.1114683. Epub 2015 Nov 26.
The effects of different wash times (2 and 5 min) with tap and ozonated water on the removal of nine pesticides from olives and the transfer ratios of these pesticides during olive oil production were determined. The reliability of the analytical methods was also tested. The applied methods of analysis were found to be suitable based on linearity, trueness, repeatability, selectivity and limit of quantification all the pesticides tested. All tap and ozonated water wash cycles removed a significant quantity of the pesticides from the olives, with a few exceptions. Generally, extending the wash time increased the pesticide reduction with ozonated water, but did not make significant differences with tap water. During olive oil processing, depending on the processing technique and physicochemical properties of the pesticides, eight of nine pesticides were concentrated into olive oil (processing factor > 1) with almost no significant difference between treatments. Imidacloprid did not pass into olive oil. Ozonated water wash for 5 min reduced chlorpyrifos, β-cyfluthrin, α-cypermethrin and imidacloprid contents by 38%, 50%, 55% and 61% respectively in olives.
研究了用自来水和臭氧水不同洗涤时间（2分钟和5分钟）对橄榄中9种农药的去除效果以及这些农药在橄榄油生产过程中的转移率。还测试了分析方法的可靠性。基于线性、准确性、重复性、选择性和所有测试农药的定量限，发现所应用的分析方法是合适的。除少数例外情况外，所有自来水和臭氧水洗涤周期都从橄榄中去除了大量农药。一般来说，延长洗涤时间会增加臭氧水对农药的去除量，但对自来水而言没有显著差异。在橄榄油加工过程中，根据加工技术和农药的理化性质，9种农药中有8种浓缩到橄榄油中（加工因子>1），各处理之间几乎没有显著差异。吡虫啉没有进入橄榄油。用臭氧水洗涤5分钟可使橄榄中的毒死蜱、高效氟氯氰菊酯、氯氰菊酯和吡虫啉含量分别降低38%、50%、55%和61%。
