Development and Utilization of Natural Detergent of Pesticide Residues in Vegetables
In this study, we researched the removal effect of pesticides residues in vegetables after igition of scallop shells, and measured the effect of the concentration of natural cleaning agent, the washing time and temperature on the removal efficiency. In addition, the best experimental conditions for removal was determined.By analyzing infrared spectrum,scanning electronic microscope energy spectrum, the composition of scallop shells and the elements differences between before and after igition, the results could be attained that the main component of scallop shells was CaCO3, which was about 98%, and that the main component was changed into CaO when burned at 900°CWhat’s more, the best washing temperature for natural cleaning agent was room temperature(25°C) with the washing time of 5min, and the best concentration was 5%. Further, natural cleaning agent could remove 70% of pesticide residues in vegetables which was relatively stable, and the effect of natural cleaning agent was better than that of salty water and distilled water.
Yanguo Shi and Jinlong Zuo
Y. B. Lin and X. Xu, "Development and Utilization of Natural Detergent of Pesticide Residues in Vegetables", Advanced Materials Research, Vols. 183-185, pp. 1446-1450, 2011