本文關(guān)鍵詞： 甲基硫菌靈(TM) 百菌清(CHT) 多菌靈(MBC) 貯藏 降解動態(tài)　出處：《安徽農(nóng)業(yè)大學》2015年碩士論文　論文類型：學位論文

【摘要】：本文對A市、B縣兩地梨果進行采樣調(diào)查,評估梨果中甲基硫菌靈(TM)、多菌靈(MBC)、2-氨基苯并咪唑(2-AB)及苯并咪唑(BEN)的殘留分布情況。以內(nèi)吸性農(nóng)藥甲基硫菌靈(TM)、多菌靈(MBC)及非內(nèi)吸性農(nóng)藥百菌清(CHT)為對象,研究貯藏溫度、浸泡濃度、助劑三個因子,對碭山酥梨在貯藏期果皮、全果及果肉中農(nóng)藥殘留降解的影響,研究不同洗滌方式碭山酥梨梨果上農(nóng)藥殘留去除效果。研究結(jié)果如下:(1)2013年11月份的市場調(diào)查實驗梨全果中TM、MBC及2-AB的最大殘留量分別為7.267 mg/kg、2.731 mg/kg、0.088 mg/kg,檢出率分別為59%、83%、18%。2014年5月份市場調(diào)查實驗梨全果中TM、MBC及2-AB的最大殘留量分別為0.417mg/kg、4.964 mg/kg、0.255 mg/kg,檢出率分別為15%、85%、70%。對2014年5月份的梨果肉、全果、果皮的殘留分布分析,TM在果皮的殘留量是全果的3.1~12.0倍;MBC在果皮上的殘留量是全果的1.3~5.6倍,全果上的殘留量是梨果肉的2.2~46.4倍;2-AB在果皮上的殘留量是全果的1.5~5.0倍,全果上的殘留量是梨果肉的1.3~4.2倍。兩個時期樣品中均未檢出BEN。(2)貯藏實驗不同貯藏溫度下,梨果肉中TM(以MBC計)、MBC、CHT有檢出,殘留量分別為ND~0.590 mg/kg、ND~1.646 mg/kg、ND~0.842 mg/kg,與取樣時間和浸泡濃度無明顯規(guī)律;梨果皮中TM(以MBC計)、MBC、CHT殘留量分別為5.476~25.370 mg/kg、5.135~35.078 mg/kg、2.485~24.516 mg/kg,與浸果濃度呈正相關(guān),浸藥濃度越高,殘留量越大;隨著時間的延長,藥物漸漸降解,且常溫貯藏與低溫貯藏相比,降解速率較快。常溫貯藏和低溫貯藏過程中,梨果皮中檢出TM、MBC的代謝物2-AB,殘留量分別為0.169~0.859mg/kg、0.182~0.847 mg/kg,與取樣時間和浸泡濃度無明顯規(guī)律;梨果皮和果肉中未檢出TM、MBC的代謝物BEN及CHT的代謝物CHT-OH。(3)常溫貯藏、低溫貯藏條件下,TM(以MBC計)、MBC和CHT在碭山酥梨全果中的殘留降解符合一級動力學方程規(guī)律。TM六個實驗組浸泡實驗8 h后,全果中以MBC計的殘留量為2.465~6.135 mg/kg;常溫貯藏降解半衰期在30.39~46.82 d之間,貯藏至55d降解率為58.17%~77.25%;低溫貯藏降解半衰期在72.95~96.25d之間,貯藏至145 d降解率為67.57%~81.28%。MBC六個實驗組浸泡實驗8 h后,全果中MBC的殘留量為3.251~7.093 mg/kg;常溫貯藏降解半衰期在36.47~45.29d之間,貯藏至55d降解率為43.19%~59.90%;低溫貯藏降解半衰期在74.52~99.00 d之間,貯藏至145天降解率為70.34%~75.98%。CHT三個實驗組在浸泡實驗8 h后,全果中CHT為0.262~5.200 mg/kg;常溫貯藏降解半衰期在35.00~48.12 d之間,貯藏至55 d降解率為57.70%~84.69%;低溫貯藏降解半衰期在78.75~87.72d之間,貯藏至145 d降解率為69.45%~76.19%。結(jié)果表明,梨全果中TM(以MB C計)、MBC和CHT三種殺菌劑的殘留量與浸泡濃度呈正相關(guān)關(guān)系;隨著時間的延長,在常溫貯藏、低溫貯藏過程中均逐步降解,且常溫貯藏較低溫貯藏降解速度加快。(4)TM、MBC及CHT分別選取稀釋778mg/L、666mg/L和1000mg/L實驗組加助劑。加助劑后,梨果皮和全果中TM(以MBC計)、MBC及CHT的殘留量增加明顯是未加助劑的1.5~3.7倍;梨果肉中藥物殘留量增加規(guī)律不明顯。代謝物2-AB在梨果皮中有檢出,較未加助劑實驗組差異不明顯;梨果肉未檢出2-AB。代謝物BEN及CHT-OH在梨果皮和果肉中未檢出。TM(以MBC計)、MBC和CHT在全果中殘留降解符合一級動力學規(guī)律,半衰期及將降解速度較未加助劑實驗組差異不顯著。(5)分別記錄TM、MBC及CHT梨果各個實驗組在貯藏期的腐爛率和失水率。結(jié)果表明,隨著取樣時間的延長,梨果的腐爛率和失水率均逐漸增大,且相同取樣時間下常溫貯藏明顯大于低溫貯藏。(6)選擇TM 4664mg/L和778mg/L加助劑實驗組、MBC 5000mg/L和666mg/L加助劑實驗組、CHT 1000mg/L和4000mg/L加助劑實驗組進行洗滌實驗。結(jié)果表明,用水和洗潔劑浸洗,均可降低碭山酥梨中TM(以MBC計)、MBC和CHT的殘留量,梨果皮和全果殘留脫除率的趨勢滿足:TM(以MBC計)MBCCHT。洗潔精洗較清水洗滌效果明顯,加助劑的實驗組梨中三種殺菌劑的脫除與未加的實驗組差異不明顯。
[Abstract]:In this paper, A City, B county two sampling surveys of pear fruit evaluation, thiophanate methyl (TM), carbendazim (MBC), 2- (2-AB) and aminobenzimidazole benzimidazole (BEN) residues. Within the absorption of thiophanate methyl (TM), carbendazim (MBC) and non systemic pesticides chlorothalonil (CHT) as the research object, storage temperature, concentration, three factor additives on Dangshan Pear during storage in pericarp, degradation of pesticide residues and effects of whole fruit pulp, of different washing methods of Dangshan pear pear on pesticide residue removal. The results are as follows: (1) the pear market in 2013 November of the whole fruit TM, maximum residue levels of MBC and 2-AB is respectively 7.267 mg/kg, 2.731 mg/kg, 0.088 mg/kg, the detection rate was 59%, 83%, May 18%.2014 market investigation of TM in pear fruit. The maximum residue levels of MBC and 2-AB 0.417mg/kg, respectively. 4.964 mg/kg, 0 .255 mg/kg, the detection rate was 15%, 85%, 70%. on 2014 May the pear flesh, fruit peel, analysis of residual distribution, TM residues in pericarp is 3.1~12.0 times of the whole fruit; residues MBC in the pericarp is 1.3~5.6 times of the whole fruit, whole fruit residue is 2.2~46.4 times pear flesh; residues 2-AB in the pericarp is 1.5~5.0 times of the whole fruit, whole fruit residue is 1.3~4.2 times of the pear flesh. Two times samples were not detected in BEN. (2) storage experiment under different storage temperature, the pear flesh in TM (MBC), MBC, CHT the detection, the residue was ND~0.590 mg/kg and ND~1.646 mg/kg respectively, ND~0.842 mg/kg, had no obvious regularity and sampling time and concentration; the peel of TM (MBC), MBC, CHT residues was 5.476~25.370 mg/kg, 5.135~35.078 mg/kg and 2.485~24.516 mg/kg, respectively, with fruit dipping concentration, leaching concentration is higher. The greater the amount with the residual; With the extension of time, the drug gradually degradation, and room temperature storage and low temperature storage, rapid degradation rate. In normal temperature storage and low temperature storage, TM detection of pear peel, metabolite 2-AB MBC, residues 0.169~0.859mg/kg, 0.182~0.847 and mg/kg respectively, no obvious regularity and sampling time and the concentration of TM was not detected in pear; peel and pulp, CHT-OH. BEN and CHT MBC metabolite metabolite of (3) under normal temperature storage, low temperature storage conditions, TM (MBC), MBC and CHT in the residue degradation of Dangshan pear fruit in accord with the kinetic equation of.TM six experimental groups after 8 h immersion test, residues MBC the whole fruit is 2.465~6.135 mg/kg; 30.39~46.82 D in room temperature storage degradation half-life, storage to 55D degradation rate of 58.17%~77.25%; low temperature storage degradation half-life of between 72.95~96.25d, storage to 145 D degradation rate of 67.57%~81.28%.MBC The six experimental groups after 8 h immersion test, the residues of whole fruit of MBC was 3.251~7.093 mg/kg; room temperature storage degradation half-life between 36.47~45.29d to 55D, the storage degradation rate of 43.19%~59.90%; low temperature storage degradation half-life in 74.52~99.00 D, after 145 days degradation rate of 70.34%~75.98%.CHT three in the experimental group after 8 h immersion test the fruit is 0.262~5.200 CHT, mg/kg; 35.00~48.12 D in room temperature storage degradation half-life, storage to 55 D degradation rate of 57.70%~84.69%; low temperature storage degradation half-life of between 78.75~87.72d, storage to 145 D degradation rate of 69.45%~76.19%.. The results show that the whole fruit in TM (pear by MB C), MBC and CHT of three kinds of fungicides agent residues associated with the concentration of positive relationship; with the extension of time, storage at room temperature, during low temperature storage were gradually degraded, and the degradation of storage at room temperature low temperature storage speed. (4) TM, M BC and CHT were selected to dilute 778mg/L and 1000mg/L experimental group, 666mg/L additive. After adding additive, pear peel and full fruit in TM (MBC), MBC and CHT residues increased obviously is 1.5~3.7 times without additives; drug residues in Pear flesh was not significantly increased. The metabolite 2-AB detection rules in the peel, with no addition of experimental group was not significantly different; the pear flesh was not found in 2-AB. BEN and CHT-OH.TM metabolites not detected in Pear peel and pulp (MBC), degradation followed first-order kinetics of residual MBC and CHT in the whole fruit, the half-life and degradation speed of less additive the experimental group had no significant difference. (5) were recorded in TM, MBC and CHT of each experimental group in Pear during storage and the decay rate and water loss rate. The results show that with prolonging the sampling time, the decay rate and water loss rate of fruit were increased gradually, and the same sampling time under normal temperature storage was significantly greater than Low temperature storage. (6) TM 4664mg/L and 778mg/L additive in the experimental group, MBC 5000mg/L and 666mg/L additive in the experimental group, CHT 1000mg/L and 4000mg/L additive in experimental group washing experiments. The results show that the water and detergent wash, can reduce the Dangshan pear in TM (MBC), MBC and CHT residues the pear peel and whole fruit residue removal rate trend meet: TM (MBC) MBCCHT. detergent wash with water washing effect, removing additive in Pear experimental group three fungicides with the experimental group was not significantly different.

【學位授予單位】：安徽農(nóng)業(yè)大學
【學位級別】：碩士
【學位授予年份】：2015
【分類號】：X592

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