| 加工过程对大米中农药残留影响的荟萃分析 |
| |
| 引用本文： | 王迎鑫,段锦淼,高庆超,张志勇,梁颖.加工过程对大米中农药残留影响的荟萃分析[J].农药学学报,2022,24(3):621-629. |
| |
| 作者姓名： | 王迎鑫 段锦淼 高庆超 张志勇 梁颖 |
| |
| 作者单位： | 1.江苏省食品质量安全重点实验室，南京 210014 |
| |
| 基金项目： | 国家重点研发计划政府间合作项目(2019YFE0103900)；国家自然科学基金(31772198). |
| |
| 摘 要： | 采用荟萃分析方法探讨加工过程对大米中农药残留的影响，获得的响应比可为膳食风险评估提供加工因子。通过对多个数据库进行文献检索、数据采集、荟萃分析计算，以获得不同加工方法对大米中农药残留影响的响应比及相关参数。结果表明:单一加工方法中，脱壳、碾磨、抛光、浸泡、清洗1次、清洗2次、清洗3次、普通蒸煮和高压蒸煮的响应比分别为0.376、0.310、0.212、0.518、0.450、0.338、0.162、0.356和0.144，其中脱壳、碾磨和抛光的响应比均小于0.4，可有效降低大米中的农药残留量；随着清洗次数增加，清洗对农药残留量的去除效果增强；高压蒸煮对降低农药残留量的效果最佳；而浸泡效果较差。组合加工方法的响应比与单一加工方法响应比的乘积基本一致。所获得的响应比作为加工因子用于食品安全风险评估中，可提升大米风险评估结果的准确性，并可为大米中农药最大残留限量标准的制定以及居民安全膳食引导提供参考。
|
| 关 键 词： | 加工 大米 农药残留 加工因子 荟萃分析 |
| 收稿时间： | 2021-08-20 |
Meta-analysis of food processing on pesticide residues in rice |
| |
| Institution: | 1.Key Laboratory of Food Quality and Safety of Jiangsu Province, Nanjing 210014, China2.School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu Province, China3.Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing 210014, China |
| |
| Abstract: | The effects of processing on pesticide residues in rice were studied by meta-analysis, and the obtained response ratios could provide processing factors for food safety risk assessment. Through literature search, data collection and meta-analysis, the response ratios and related parameters of different processing methods on pesticide residues in rice were obtained. In the single processing method, the response ratios of hulling, milling, polishing, soaking, washing once, washing twice, washing three times, ordinary cooking and high-pressure cooking were 0.376, 0.310, 0.212, 0.518, 0.450, 0.338, 0.162, 0.356 and 0.144, respectively. The hulling, milling and polishing could reduce the pesticide residues effectively with response ratios lower than 0.400. With the increase of washing times, the removal effect on pesticide residues increased. High pressure cooking had the best effect on reducing pesticide residues, while soaking had the poorest effect on pesticide residues. ?The?pressured?cooking?has?the?best effect?on?reducing?pesticide?residue?level. The response ratios of combined method basically coincided with the multiplication of the single methods. The obtained response ratios can be used as processing factors in food safety risk assessment to improve the accuracy of risk assessment results. It also provides useful references for the establishment of maximum residue limits (MRLs) and guidance of dietary safety for consumers. |
| |
| Keywords: | |
|
| 点击此处可从《农药学学报》浏览原始摘要信息 |
| 点击此处可从《农药学学报》下载免费的PDF全文 |
|
