College of Science, China Agricultural University, Beijing, China.
Ningbo Fotile Company of China, Ningbo, China.
J Sci Food Agric. 2022 Mar 30;102(5):2061-2069. doi: 10.1002/jsfa.11545. Epub 2021 Oct 13.
Pesticide residues in fruits and vegetables threaten food safety. Cleaning before eating is a usual way to remove pesticide residues, so it is very important to find the most efficient cleaning conditions for public health. However, many previous cleaning studies only focused on a single variable which required a large amount of time manpower and material resources. Plackett-Burman design (PBD) and response surface methodology can avoid the earlier-mentioned problems and have potential in studying the influence and interaction of multiple factors. In this study, the effect of five factors on the removal of triadimefon and boscalid from rape by ultrasonic washing was evaluated through PBD: pH of water, ultrasonic cleaning time, water temperature, initial residual concentration and volume of water.
Temperature had a significant effect on the rate of triadimefon removal while the other four factors impacted boscalid removal greatly. A higher temperature was better for the removal rate of triadimefon. Under alkaline environment, when initial residual concentration and cleaning time increased with decreasing water volume, the removal rate of boscalid increased. Furthermore, the interactions among factors were obtained. The regression coefficients of fitting equations about triadimefon and boscalid were 0.9657 and 0.9738, respectively.
Changing pH of water, cleaning time, water volume and temperature during the washing process of rape through PBD designed experiments represents a valid strategy for improving the removal rate of two pesticides residue. This study provides a reference for ultrasonic cleaning conditions by a sink dishwasher, which has a positive effect on food safety. © 2021 Society of Chemical Industry.
水果和蔬菜中的农药残留威胁着食品安全。食用前清洗是去除农药残留的常用方法，因此找到最有效的清洗条件对于公众健康非常重要。然而，许多之前的清洗研究仅关注单一变量，这需要大量的时间、人力和物力。Plackett-Burman 设计（PBD）和响应面法可以避免上述问题，并且在研究多个因素的影响和相互作用方面具有潜力。在这项研究中，通过 PBD 评估了五个因素对超声清洗去除油菜中三唑酮和苯醚甲环唑的影响：水的 pH 值、超声清洗时间、水的温度、初始残留浓度和水的体积。
温度对三唑酮去除率有显著影响，而其他四个因素对苯醚甲环唑去除率影响较大。较高的温度更有利于三唑酮的去除率。在碱性环境下，随着初始残留浓度和清洗时间的增加以及水量的减少，苯醚甲环唑的去除率增加。此外，还获得了因素之间的相互作用。三唑酮和苯醚甲环唑拟合方程的回归系数分别为 0.9657 和 0.9738。
通过 PBD 设计实验改变油菜清洗过程中的水的 pH 值、清洗时间、水量和温度是提高两种农药残留去除率的有效策略。本研究为水槽洗碗机的超声清洗条件提供了参考，对食品安全具有积极意义。© 2021 英国化学学会。
