The Remove of Chlorpyrifos Residues from Leaf Vegetables Brassica campestris by Three Food Additives

Three additives,β-cyclodextrin,activated carbon,sodium bicarbonate,were used to remove chlorpyrifos residues detected by gas chramatograghy(GC)on Brassica campestris L.ssp.Chinensis(L.)Makino. The removal rates were greatly affected by food additives category and concentrations,treatment time and chlorpyrifos concentrations.The effect of the interaction among food additives category and concentrations,treatment time and chlorpyrifos concentrations was significant. The best removal rate of the three food additives was achieved when the concentration was 0.5 g/L and the treatment was 30 min. When the concentration of chlorpyrifos was 7.90 mg/kg,the effect for β-cyclodextrin was better than the other additives and the removal rate reached 68.47%. When the concentration of chlorpyrifos was 17.72 mg/kg and 35.37 mg/kg,the effect for activated carbon was better than the other additives and the removal rate reached 78.87% and 69.55%,respectively.