title: [Effects of processing and cooking on the levels of pesticide residues in wheat samples].
abstract: The effects of processing and cooking on the levels of pesticide residues in wheat samples were investigated for 13 pesticides in pre-harvest (Pre, 9 pesticides) and post-harvest (Post, 6 pesticides) samples. In the milling process, the transfer ratios (%, total pesticide residue amount in product/that in wheat grain) of wheat bran were greater than 70% and 80% for pre-harvest and post-harvest samples, respectively. The transfer ratios of flour ranged from 1.7% to 23% (Pre) and 4.0% to 11% (Post). There was no significant difference in transfer ratio among the pesticides investigated. The processing factors (Pf, the concentration (mg/kg) of pesticide in product/that in the wheat grain) of flour ranged from 0.030 to 0.40 (Pre) and 0.069 to 0.18 (Post). The values in pre-harvest samples were higher than those in post-harvest samples. Investigation of changes of pesticide residues during processing and/or cooking is useful not only to establish MRLs, but also to recognize actual levels of pesticide residues in food.
authors.affiliation: Residue Analysis Laboratory II, The Institute of Environmental Toxicology, Ibaraki, Japan.
authors.forename: Machiko
authors.initials: M
authors.lastname: Saka
authors.forename: Kazuaki
authors.initials: K
authors.lastname: Iijima
authors.forename: Mayumi
authors.initials: M
authors.lastname: Nishida
authors.forename: Yukiko
authors.initials: Y
authors.lastname: Koma
authors.forename: Naomi
authors.initials: N
authors.lastname: Hasegawa
authors.forename: Kiyoshi
authors.initials: K
authors.lastname: Sato
authors.forename: Yasuhiro
authors.initials: Y
authors.lastname: Kato
mesh_terms: D003296:Cooking; D004043:Dietary Fiber / Q000032:analysis; D005511:Food Handling; D010573:Pesticide Residues / Q000032:analysis*; D014908:Triticum / Q000737:chemistry*
chemical_list: D004043:Dietary Fiber; D010573:Pesticide Residues