Removal effect of imidacloprid residue in celery by different washing method

In order to identify the best cleaning method and improve the edible safety of celery, the effects of washing methods on the removal of imidacloprid residue in celery were studied by orthogonal design. The results showed that removal rate of imidacloprid residue in field samples were 18%-46% after water washing, 42%-75% after salt solution washing, 39%-68% after vinegar solution washing, 14%-42% after baking soda solution washing, and 29%-75% after cleaning agent solution washing, respectively. The removal rate of imidacloprid residue in field celery sample by different agents was in the following order: salt solution = cleaning agent solution > vinegar solution > water > baking soda solution. The removal rate of imidacloprid residue in laboratory samples were 35%-63% after water washing, 13%-31% after salt solution washing, 23%-42% after vinegar solution washing, 13%-40% after baking soda solution, and 25%-44% after cleaning agent solution washing, respectively. The removal rate of imidacloprid residue by different agents in laboratory celery sample was in the following order: water > cleaning agent solution > vinegar solution > baking soda solution > salt solution. The removal rate of imidacloprid residue in celery is affected by the cleaning time, temperature, concentration and soaking times of the cleaning solution. The results are instructive for removing imidacloprid residues in celery and reducing the risk of dietary intake.