目的研究不同烹调方法对蔬菜中农药残留的去除水平和影响因素。方法用浸泡法制备农药污染样本,采用多种烹调方式对样本进行处理,分别检测烹调前后样本中农药浓度,计算消除率。结果不同烹调方法对蔬菜中农药残留去除率不同,基本趋势为蒸>炖>包>炒;同一烹调方法对不同蔬菜中农药残留去除率不同,水分含量大的蔬菜中农药消除率大于水分含量小的蔬菜;烹调时间对蒸的样品农药残留有明显影响,而对炖和炒的样品初始浓度无明显影响。结论不同烹调方法对蔬菜中农药残留去除情况差别较大,应指导群众采用去除农药残留效率高的方法。 Objective To study the effects of different cooking methods on the removal of pesticide residues in vegetables. Methods Pesticide-contaminated samples were prepared by immersion method. Samples were processed by a variety of cooking methods. The pesticide concentrations in the samples before and after cooking were detected and the elimination rates were calculated. Results Different cooking methods had different removal rates of pesticide residues in vegetables. The basic trend was steamed> stewed> bagged> fried. The removal rate of pesticide residues in different vegetables was different in the same cooking method. The elimination rate of pesticides in vegetables with larger water content was greater than that in vegetables The cooking time had a significant effect on the pesticide residues in steamed samples, but had no significant effect on the initial concentration of stewed and fried samples. Conclusion Different cooking methods have great differences on the removal of pesticide residues in vegetables, and should guide the masses to adopt the method of removing pesticide residues with high efficiency.