苹果加工成苹果泥过程中溴螨酯和多菌灵残留量的变化。
Changes of bromopropylate and carbendazim residues during processing of apples into apple puree.
作者信息
Sadło S
机构信息
Experimental Station of the Institute of Plant Protection, Langiewicza, Poland.
出版信息
Rocz Panstw Zakl Hig. 1996;47(3):273-6.
PMID:9008401
Abstract
The study of changes of bromopropylate and carbendazim residues during apple processing was carried out. It was stated that bromopropylate residues on apples before and after washing stayed at similar levels (0.024 mg/kg) and then dropped by 60% during apple processing, while those of carbendazim remained at the level of 0.10 mg/kg during the whole process.
摘要
开展了对苹果加工过程中溴螨酯和多菌灵残留量变化的研究。结果表明，苹果清洗前后溴螨酯残留量保持在相似水平（0.024毫克/千克），但在苹果加工过程中下降了60%，而多菌灵的残留量在整个过程中保持在0.10毫克/千克的水平。
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