1, bubble washing method. Most pesticides are insoluble in water, and this method can only remove a very small amount of pesticide pollution. Secondly, water washing will cause water pollution and form secondary pollution of pesticide residues.
2. Alkaline water immersion method. This method can only remove a very small amount of pesticide residues and cause secondary pollution. Harmful to some soluble pesticides. Soluble pesticides may react with alkali, which makes pesticides more toxic. For example, trichlorfon will become more toxic dichlorvos in alkaline solution.
3. Skinning method. The limitation of this method is that it can only remove pesticide residues from some fruits and vegetables, and there is no way to remove more vegetables. After peeling, the nutrients in the peel are also removed. The skin that is also removed will also cause further environmental pollution after flowing into the environment.
4. Storage method: In practice, although pesticides themselves have the function of slow decomposition, many pesticides do not have this method because of their natural degradation time of several decades or even hundreds of years.
5. Use detergent and wash it clean: This problem should be considered from many aspects. Cleaning agents all contain surfactants, which have strong oil removal ability and are chemical agents. If these substances are ingested for a long time, they may cause cumulative toxicity to the human body.
At present, there is a kind of Mathilde enzyme on the market, which is biodegradable. Its principle is to degrade the phosphate bond in pesticide molecules by using bioactive enzyme technology, destroy the structure of its highly toxic components, and make the highly toxic pesticide macromolecules insoluble in water quickly become non-toxic water-soluble small molecules. And there is no secondary pollution, I suggest you use the method of biodegradation.
Question 2: How to remove pesticide residues? How to remove pesticide residues from fruits and vegetables correctly
-methods of washing vegetables and fruits.
1, peeling method. The limitation of this method is that it can only remove pesticide residues from some fruits and vegetables, and there is no way to remove more vegetables. After peeling, the nutrients in the peel are also removed. The skin that is also removed will also cause further environmental pollution after flowing into the environment.
2. Storage method: In practice, although pesticides themselves have the function of slow decomposition, many pesticides do not have this method because of their natural degradation time of several decades or even hundreds of years.
3. Use detergent and wash it clean: This problem should be considered from many aspects. Cleaning agents all contain surfactants, which have strong oil removal ability and are chemical agents. If these substances are ingested for a long time, they may cause cumulative toxicity to the human body.
4 Alkaline water soaking method (or rice washing method): This method can only remove a very small amount of pesticide residues, but it will also cause secondary pollution. Harmful to some soluble pesticides. Soluble pesticides may react with alkali, which makes pesticides more toxic. For example, trichlorfon will become more toxic dichlorvos in alkaline solution.
5 use detergent and wash it clean: this problem should be considered from many aspects. Cleaning agents all contain surfactants, which have strong oil removal ability and are chemical agents. If these substances are ingested for a long time, they may cause cumulative toxicity to the human body. Therefore, many experts suggest trying not to take this approach.
Removal of pesticide residues by ozone: scientifically speaking, this method needs to be demonstrated, and the main function of ozone in household application is sterilization. Ozone is a non-toxic gas, which has spectral bactericidal properties. The side effect of ozone is mainly due to its strong oxidizing ability. When the concentration is higher than 1.5mg/l, people must leave the scene, otherwise it will cause stress reaction of respiratory system, and in severe cases it will cause reversible damage. Contact of metals such as aluminum and lead with ozone will lead to oxidation corrosion. Relevant tests abroad show that ozone concentration should reach 5-30mg/l to play a certain role in pesticide residues in fruits and vegetables. However, as long as the concentration of ozone water exceeds 1-2mg/l, it will make fruits and vegetables drift and seriously destroy nutrition.
Biodegradable enzyme method is the best at present.
Biodegradable enzyme method: when removing pesticide residues from fruits and vegetables, add biodegradable enzyme (powder) into clear water and soak the fruits and vegetables. Rinse with clean water after soaking. Biodegradable enzyme is a kind of hydrolase, which is extracted from edible yeast and easily soluble in water. It can specifically hydrolyze phosphate bonds on organophosphorus pesticides and decompose them. The decomposed organophosphorus pesticides are no longer phosphate compounds, thus completely eliminating the toxicity of pesticides. Because the enzyme itself is protein, it is widely used in food additives, wine making and so on. And improper use will not cause harmful secondary pollution like chemical synthetic detergent. Biodegradable enzyme method is not only efficient and safe, but also has no toxic and side effects, and does not affect the taste and nutritional value of fruits and vegetables. Can be directly applied to various fruits, vegetables, tea, grains, beans, egg milk and meat. In the past, this law was only used in major national conferences and activities.
Matthew fruit and vegetable pesticide degrading enzyme
Question 3: How to remove pesticide residues? Pesticides are a mixture of one or more substances that are chemically synthesized or derived from biological and other natural substances and their preparations. Pesticides play an important role in preventing, eliminating or controlling diseases, insects, grasses and other pests that endanger agriculture and forestry. In addition, some pesticides can effectively regulate the growth of plants and insects. However, the problem of pesticide residues has become an important factor that can not be ignored, which endangers human health and even life safety. It can be seen that effectively reducing pesticide residues in food in daily diet is a major event related to the health of the whole family, which deserves serious consideration and action by all mothers. First, the harm of pesticide residues in food to human body: pesticides can directly damage human nervous system, blood system, respiratory system, liver, kidney and other organ systems, and pesticides are not easy to be discharged when accumulated in the body. When they reach a certain amount, they can lead to acute or chronic poisoning, endangering human health and even threatening life safety. For example, the early use of organophosphorus pesticides is very toxic to humans or mammals, and a large amount of contact or intake can cause acute poisoning and even death. And some pesticides can also enter the fetus through the placenta, which has a certain teratogenic effect. In addition, pesticides are also one of the fundamental causes of human carcinogenesis and mutation. Second, the main source of pesticide residues in food: (1) Direct pollution of crops by pesticide application: pesticide residues exist outside or inside crops, and the degree of pollution mainly depends on the nature, dosage form, application method, concentration, time interval and frequency, crop varieties, growth and development stages and edible parts of pesticides. In addition, temperature, sunshine, wind speed and rainfall will all affect the removal and degradation of pesticides. (2) The crops absorb pesticides from the polluted environment: due to the long-term application of pesticides and the pollution of industrial "waste gas, waste liquid and waste residue", a large number of pesticides enter the air, water and soil and become environmental pollutants. Some pesticides even take hundreds of years to degrade, and crops can absorb pesticides from polluted environment, especially soil and water for a long time. (3) Contaminating food through the food chain: If crops are contaminated or pesticides are applied, pesticide residues will enter animals or human bodies with feed or food, and people will increase pesticide residues in their bodies by eating contaminated animal foods such as meat, eggs and milk ... This is the concentration of pesticides passing through the food chain. In addition, in the process of food storage, processing, transportation, sales, animal feeding and pesticide avoidance, a large number of pesticide residues may be caused. Third, specific measures to reduce pesticide residues in food: (1) Washing: This is the most commonly used method to reduce pesticide residues, which can remove most pesticide residues on the surface of crops. Commonly used washing methods include hot water scalding, alkali washing (baking soda solution can be prepared by itself), special vegetable and fruit detergent washing and washing vegetables and fruits with rice washing water. And after washing with the above methods, be sure to wash it repeatedly with clear water. (2) Peeling: Most pesticide residues are distributed on the food surface, so peeling can effectively reduce pesticide residues, such as apples, oranges, pears, grapes, potatoes, wax gourd, carrots, cucumbers and other fruits and vegetables. Although there is a loss from a nutritional point of view, it is sometimes worthwhile from a safety point of view, especially after washing, you can peel it before eating. (3) Placement: Most pesticides are volatile. Therefore, it is best to leave the newly picked or purchased food raw materials for a period of time before processing to facilitate the volatilization of some pesticides. In particular, leafy vegetables such as leeks have high pesticide residues, which can be left for a period of time before being fully soaked and cleaned. (4) Buy label products with high safety: At present, organic food is gradually entering people's table. Because chemical synthetic pesticides, fertilizers, growth regulators, feed additives and other substances are not used in production, and transgenic technology is not used, it has become a typical representative of "safety, nutrition and health". In addition, green pollution-free food has strict regulations on pesticide selection and residue, so it is recommended to give priority when purchasing. In addition, it is suggested that mothers make more time to go into the kitchen, prepare staple food and dishes for the baby and the whole family, and minimize going out to buy ready-made food, so that they can feel more at ease in raw material selection, cleaning and cooking, save costs, and feel the warm atmosphere of home with the whole family.
Question 4: How to wash vegetables to remove pesticide residues? From a scientific and objective point of view, no product can effectively remove pesticide residues from vegetables and fruits.
Because in the production process of pesticides, in order to kill pests and diseases as much as possible, it is necessary to require pesticides to have strong adhesion, permeability or systemic absorption.
Why is this? Because there is often a waxy layer on the surface of plants and pests, pesticides must penetrate this layer to reach their targets. In the production process, spreaders, penetrants and effective components need to be added to kill insects. Some pests enter leaves or fruits, which are harmful early. It can't be killed if pesticides are applied outside, so there are internal pesticides, which will slowly flow through the whole plant with plant juice when they are hit in some areas.
Knowing this principle, we will understand that removing pesticide residues is not as simple as we generally think, and only the pesticides on the surface can be washed off to the greatest extent, and the pesticides infiltrated and inhaled are often powerless.
Someone wants to ask, can't we not use pesticides? No, the survey shows that for field crops, if pesticides are not used, the yield will be lost by 30-50%. Economic crops such as vegetables and fruits, without pesticides, the loss rate of agricultural products is 40-80%.
In addition, let's talk about the green food that is very eye-catching at present: green food itself is a good thing, but most places just sell dog meat by hanging sheep's heads. Not worthy of the name, it is not a real green food, but an ordinary food. In addition, green food itself does not use pesticides, but uses less and less toxic pesticides.
Of course, under the guidance of the national policy of promoting the use of high-efficiency and low-toxicity pesticides, some low-toxicity pesticides are more and more dominant, and their toxic effects on people will become less and less, so that they will be ignored.
Here are some convenient and feasible methods to reduce pesticide residues.
Method 1: Soak and clean with clear water: generally, rinse off the dirt on the surface with clear water to remove the visible stains, then cover the fruits and vegetables with clear water for about 5 cm and soak in running water for not less than 30 minutes. If necessary, cleaning agents such as fruit and vegetable lotion can be added to increase the dissolution of pesticides. This washing and soaking for 2-3 times can basically remove most of the residual pesticide components.
Method 2: Soaking in alkaline water: Most organophosphorus pesticides can be rapidly decomposed in alkaline environment, so soaking in alkaline water is one of the effective methods to remove pesticide residue pollution in vegetables and fruits. Generally, 5- 10g edible alkali is added into 500ml clean water to prepare alkaline water, and the preliminarily washed fruits and vegetables are put into the alkaline water, and the alkaline water is added according to the amount of vegetables. After soaking fruits and vegetables for 5- 15 minutes, it is more effective to wash them with clear water and wash them repeatedly for about 3 times.
Method 3: Heating cooking method: Because carbamate pesticides will decompose faster with the increase of temperature, some residual pesticides can be removed by heating for some fruits and vegetables that are difficult to be treated by other methods. Generally, the washed fruits and vegetables are put into boiling water for 2-5 minutes, then taken out immediately, washed with clear water 1-2 times, and then put into a pot to cook into dishes.
Method 4: Cleaning and peeling: For fruits and vegetables with skins, such as apples, pears, peaches, cucumbers, carrots, wax gourd, pumpkins, eggplant, radishes, tomatoes, etc. The appearance of residual pesticides can be peeled off with sharp tools, and the fleshy part can be eaten, which is delicious and safe.
Method 5: Storage and preservation method: During storage, some pesticides will slowly decompose into harmless substances over time. Therefore, if conditions permit, we will buy some fruits suitable for storage and storage for a period of time (about 10- 15 days). It will be better to wash and peel before eating.
Question 5: How to remove pesticide residues now? With the Chinese symbol "All fruits and vegetables are clean", no pesticide residue can be washed off.
Question 6: How to remove pesticide residues in vegetables 2. Methods of removing pesticide residues in vegetables At present, most vegetables on the market are produced and sold by vegetable farmers. Even if it is a fixed booth, it is difficult to explain the source of vegetables. Once pesticide poisoning occurs after vegetables are sold, it is difficult to find vegetable farmers to be held accountable. Therefore, it is very important to improve citizens' awareness of self-protection. Here are some simple methods to remove pesticide residues in vegetables.
1. storage method: many pesticides are easily oxidized by oxidants or biological enzymes. Some vegetables, such as roots, melons, fruits, leaves (Chinese cabbage, Chinese cabbage) and other vegetables which are easy to store, are left for a period of time after being bought back, so that oxygen in the air, enzymes in vegetables and other active substances react with residual pesticides, which leads to oxidative degradation of pesticides and reduces pesticide residues and toxicity.
2. Peeling method: Generally, the pesticide residue on the surface of vegetables is the highest. Used for cucumber, wax gourd, pumpkin, zucchini, radish, eggplant and other fruits. You'd better peel and rinse before eating.
3, washing method: organophosphorus pesticides are mostly some phosphates or amides, these pesticides are decomposed into non-toxic substances in water. Vegetables that can't be peeled should be fully washed, washed first, then soaked (soaked for 10 minute, and some fruit and vegetable lotion can be added), and then washed for 5-6 times. Experiments show that this can remove 75%-85% of pesticide residues on the surface of vegetables. Vegetables with a long growth period, such as Chinese cabbage and lettuce, need to break the leaves and soak them one by one to remove the residual pesticides on Chinese cabbage and deep leaves.
4. Alkaline washing method: Most chemical pesticides are acidic. Soaking in alkaline water can neutralize the reaction, and the effect of removing pesticide residues in vegetables is better. First, add a pinch of alkaline noodles to clear water, then soak them in vegetables for about 10 minute, and then rinse them with clear water to serve.
5. Heating method: Some pesticides are easy to volatilize and decompose at high temperature. Vegetables suitable for heating, such as cauliflower, celery, beans, lettuce, etc., are washed and scalded with boiling water, then cooked and fried.
Comprehensive method: Above, we summarized the safe eating methods of "one release, two peeling, three washing, four scalding and five frying" vegetables. People can choose a variety of suitable methods for comprehensive treatment according to the types of vegetables, so as to effectively remove residual pesticides and ensure food safety.
Question 7: How to remove pesticide residues in soil is indeed a responsible problem, pesticide residues? Or herbicide residue? Paddy field or five-meter field? It's all different You can search on Baidu according to the specific situation and you can find it.
Question 8: How to remove pesticide residues from vegetables When eating vegetables, the most worrying thing is the problem of pesticide residues. I bought two handfuls of radish and vegetables in the market the day before yesterday. I washed it with clear water several times before cooking, but I still feel sick to my stomach at night. Later, it was found that radish vegetables were the most susceptible to insects, so vegetable farmers would use pesticides.
Generally speaking, the pesticide residues in leafy vegetables such as leek, Chinese cabbage, Chinese cabbage, spinach and water spinach are relatively large. First, leaf vegetable pests are more serious; Second, because of the short growth cycle, pesticides have been listed before decomposition. Especially leek, it is very easy to produce leek maggots, which are often born in the roots of leeks and are difficult to kill. Vegetable farmers sometimes use large doses of pesticides, even organophosphorus pesticides with high toxicity and residue, and repeatedly "irrigate the roots" to achieve insecticidal effect. At the same time, because leek is a continuous harvest crop, farmers are often busy harvesting and listing before the safe interval of pesticide residues has passed in order to ensure the freshness of vegetables. These are the reasons why the problem of pesticide residues in leeks is more serious. The more highly toxic pesticides are used to "root-irrigate" leeks, the better the leeks grow, and the leaves are green and look very beautiful. Don't be fooled by such an illusion when buying.
Chinese cabbage, also known as cabbage, is second only to leek in pesticide residue, which is also related to its susceptibility to insect pests. There is a kind of bug called "boring bug", as the name implies, which is the bug that will drill into the deepest part of Chinese cabbage. In order to kill insects, vegetable farmers have to repeatedly use highly toxic pesticides, resulting in an increase in pesticide residues.
How to deal with the bought leafy vegetables in order to minimize the intake of residual pesticides? The experiment shows that in order to remove the residual pesticides attached to the surface of leafy vegetables, we should wash them with warm water for 2D3 times, then soak them properly, wash them again, and finally cook them, so that 80% and 90% of the residual pesticides on the surface can be removed without destroying their nutrients. It is difficult to wash off the pesticides absorbed by vegetables, so we can only extend the cooking time appropriately, make the cooking temperature higher and minimize the residue. In addition, eating newly bought vegetables for a day or two will also be beneficial to the degradation of pesticides.
Question 9: How to remove pesticide residues from food? Can skillfully remove pesticide residues in vegetables;
Method 1: Clean water soaking and washing method: mainly used for leafy vegetables, such as spinach, lettuce and Chinese cabbage. Generally, the dirt on the surface should be washed off with water first, and then soaked in clear water for not less than 10 minute. If necessary, fruit and vegetable cleaning agents can be added to increase the dissolution of pesticides. This washing and soaking for 2-3 times can basically remove most of the residual pesticide components.
Method 2: Alkaline water immersion cleaning method: Most organophosphorus pesticides can be rapidly decomposed in alkaline environment, so alkaline water immersion is one of the effective methods to remove pesticide residue pollution in vegetables. Add 5- 10g edible alkali into 500ml clean water to make alkaline water. Put the preliminarily washed vegetables into alkaline water, add enough alkaline water according to the amount of vegetables, soak for 5- 10 minutes, then rinse the vegetables with clear water and repeat the washing for about 3 times, which is more effective.
Method 3: Heating cooking method: With the increase of temperature, the decomposition of carbamate pesticides will accelerate. Therefore, some vegetables that are difficult to treat by other methods can be heated to remove some residual pesticides. Commonly used in celery, cabbage, green pepper, beans and so on. First, clean the dirt on the surface with clear water, put it in boiling water for 2 to 5 minutes, then take it out, rinse it with clear water 1 2 times, and then put it in a pot to cook it into dishes.
Method 4: Cleaning and peeling method: For vegetables with skin, such as cucumber, carrot, wax gourd, pumpkin, eggplant, tomato and so on. You can peel off the skin containing residual pesticides with sharp tools and eat only the fleshy part, which is delicious and safe.
The above methods have a good effect on removing pesticide residues in vegetables, which can not only ensure the nutritional components of vegetables, but also maintain the health of consumers.
Question 10: How to remove pesticide residues from the body? 1 Strengthen exercise, promote the body's metabolic capacity, and decompose and remove residues in the body.