以茄子和番茄为试验材料，通过超声波功率、清洗时间和清洗温度单因素试验以及3因素4水平正交试验，研究了超声波清洗处理因素对茄果类蔬菜有机氯农药残留去除效果。结果表明，超声波处理对茄果类蔬菜中有机氯农药百菌清残留去除率影响由大到小为功率、时间、温度；最优超声波清洗条件为超声波功率500 W，清洗时间5 min，清洗温度10 ℃，在此条件下，超声波处理对茄子、番茄中有机氯农药残留去除率分别可达96.2%、98.1%。

With eggplant and tomato were used as experimental materials， the removal efficiency of organochlorine pesticide residues in eggplant and fruit vegetables by ultrasonic power， cleaning time， cleaning temperature and three factors and four levels orthogonal test were studied. The results showed that the effect of ultrasonic treatment on the removal rate of organochlorine pesticide chlorothalonil residues in eggplant and fruit vegetables ranged from big to small is power， time， temperature， and the optimal ultrasonic cleaning conditions were ultrasonic power 500 W， cleaning time 5 min and cleaning temperature 10 ℃. Under these conditions， the removal rates of organochlorine pesticide residues in eggplant and tomato by ultrasonic treatment were 96.2% and 98.1%， respectively.

S481；TQ450.2

金昌市科技计划项目“不同类型蔬菜中农药残留的超声波去除条件优化”。