Detecting pesticide residues in vegetables can determine the amount of pesticides present , preventing potential harm to human health after consumption. There are five methods for detecting pesticide residues:
1. Observation method
By observing the appearance and texture of food, one can make a preliminary judgment on whether pesticide residues are present. If obvious spots or signs of rot are found on the surface of the food, it may be due to pesticide residues.
2. Water washing method
Soak the food in clean water for a while, then observe the water's color and any suspended matter. If the water changes color or contains a large amount of suspended matter, it may be due to pesticide residues in the food.
3. Test strip method
The test strip method is a simple and rapid detection method. Commercially available pesticide residue test strips can be used. Simply soak the strip in food and observe the degree of color change to make a preliminary judgment about the presence of pesticide residues in the food.
4. Chromatographic detection method
Chromatographic detection methods are used for quantitative analysis of pesticide residues, providing a basis for pesticide residue enforcement. Chromatographic methods include gas chromatography, liquid chromatography, and gas chromatography-mass spectrometry (GC-MS), which are highly sensitive, relatively accurate, and capable of both qualitative and quantitative analysis. However, they are costly, complex to operate, and time-consuming.
5. Rapid testing method
Rapid testing methods are suitable only for qualitative analysis of pesticide residues and are easy to implement at the grassroots level. They are currently an effective method for controlling highly toxic pesticide residues in my country and are widely used in our country and province for rapid pesticide residue detection. This method has advantages such as speed, convenience, simple pretreatment, and low cost.
