[目的]研究模拟加工对胡萝卜中毒死蜱残留的影响。[方法]选择胡萝卜为研究对象，采用田间喷药、实验室内模拟加工和气相色谱检测的方法，研究水洗、漂烫、脱水烘干、盐渍和冷冻等加工处理对胡萝卜中毒死蜱农药残留量的影响。[结果]水洗前处理清洗步骤能有效去除胡萝卜毒死蜱的残留，其中先浸泡再流水冲洗的效果最好。盐渍处理对农药残留呈现不同的变化规律，盐渍处理1d可降低毒死蜱残留，随着盐渍时间的延长，农药残留量显著升高。毒死蜱残留受烘干的影响较大，烘干处理能有效去除毒死蜱残留，而冷冻处理后因加工失水胡萝卜中毒死蜱的残留有升高的趋势。[结论]该研究结果对于企业和监管部门降低毒死蜱使用风险值，并保证出口胡萝卜制品安全具有积极的意义。%Objective] The aim was to study effects of simulated processing on chlorpyrifos residue in carrot.[Method] With carrot as ob-ject, by field spraying, simulated processing and gas chromatographic detection method, effects of washing, blanching, dewatering and dr-ying, salted and freezing on chlorpyrifos residue in carrot were studied.[ Result] The results indicated that the washing pretreatment can effec-tively remove chlorpyrifos residues in carrot, and the effect of first soak and then rinse is the best.The residues of chlorpyrifos showed different changes during salted processing.The residue of chlorpyrifos decreased treated by salting for 1 day, with the extension of the salted process-ing, the amount of chlorpyrifos residue was significantly increased.Drying treatment can effectively remove chlorpyrifos residues, while the freezing treatment processing the residue of chlorpyrifos increased as the result of dehydration of carrot.[ Conclusion] The results are able to decrease the pesticide risk and will be positive to carrot products export safety.
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