Farha Waziha, Abd El-Aty A M, Rahman Md Musfiqur, Jeong Ji Hoon, Shin Ho-Chul, Wang Jing, Shin Sung Shik, Shim Jae-Han
Natural Products Chemistry Laboratory, College of Agriculture and Life Sciences, Chonnam National University, Gwangju, Republic of Korea.
Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt.
Biomed Chromatogr. 2018 Jan;32(1). doi: 10.1002/bmc.4134.
The category of 'leafy vegetables' comprises a wide range of plants, including cabbage, lettuce, leeks, spinach, Swiss chard and kale, and it forms a significant component of the human diet. Typically, leafy vegetables are low in calories and fat, are great sources of vitamins, protein, dietary fibre and minerals (including iron, calcium, and nitrates), and are rich in phytochemicals. To counter the impact of pests on vegetables, a broad variety of pesticides are used. Because of their large surface areas, leafy vegetables are expected to have high residual pesticide levels. As such, a sound analytical approach is needed to detect and quantify residue levels that are equal to or lower than the maximum residue limits, thus rendering the products safe for consumption. Overall, leafy vegetables consumed raw (after a tap water wash only), boiled or steamed contribute 2% of total vegetable consumption globally, and they might have a comparatively greater influence on health than cereal ingestion. Consequently, in this review paper, we highlight the importance of leafy vegetables, the pesticides that are commonly used on them and various analytical techniques, including sample preparation, extraction, clean-up and final detection. The effects on dissipation patterns, pre-harvest residue limits and safety/risks imposed by various pesticides are also reviewed and discussed. In conclusion, environmentally friendly extraction methods coupled with high-throughput techniques with greater reproducibility and lower uncertainty are needed for quantifying residues in leafy vegetables at very low concentrations. Commercial and household food preparation, such as washing, peeling, blanching and cooking are effective in removing most of the pesticide residues that are loosely attached on vegetables.
“叶菜类蔬菜”类别包含多种植物，包括卷心菜、生菜、韭菜、菠菜、瑞士甜菜和羽衣甘蓝，它构成了人类饮食的重要组成部分。通常，叶菜类蔬菜热量和脂肪含量低，是维生素、蛋白质、膳食纤维和矿物质（包括铁、钙和硝酸盐）的优质来源，并且富含植物化学物质。为了应对害虫对蔬菜的影响，人们使用了各种各样的农药。由于叶菜类蔬菜表面积大，预计其农药残留水平较高。因此，需要一种可靠的分析方法来检测和量化等于或低于最大残留限量的残留水平，从而使产品可供安全食用。总体而言，生食（仅用自来水冲洗后）、煮食或蒸食的叶菜类蔬菜占全球蔬菜总消费量的2%，它们对健康的影响可能比摄入谷物更大。因此，在这篇综述论文中，我们强调了叶菜类蔬菜的重要性、常用在它们身上的农药以及各种分析技术，包括样品制备、提取、净化和最终检测。还对各种农药对消散模式、收获前残留限量以及所带来的安全/风险的影响进行了综述和讨论。总之，需要采用环境友好型提取方法并结合具有更高重现性和更低不确定性的高通量技术来定量测定叶菜类蔬菜中极低浓度的残留。商业和家庭食品加工，如清洗、去皮、热烫和烹饪，对于去除大部分松散附着在蔬菜上的农药残留是有效的。
