[Effects of processing and cooking on the levels of pesticide residues in soybean samples].
The effects of processing and cooking on the levels of pesticide residues in soybean samples were investigated for 14 pesticides in pre-harvest samples. On soaking, the transfer ratios (%, total pesticide residue amount in product/that in soybean) of soaked soybean were greater than 60% for most of the pesticides investigated. The transfer ratio of soymilk ranged from 37% to 92%, and that of tofu ranged from 7% to 63%. The processing factor (Pf, the concentration (mg/kg) of pesticide in product/that in soybean) of tofu ranged from 0.026 to 0.28. These values varied among pesticides. There was a high correlation between the log P(ow) and the transfer ratio of tofu. The test described here should be useful to obtain the transfer ratios of pesticide residues in processing and/or cooking steps.
Saka
Machiko
M
Residue Analysis Laboratory II, The Institute Environmental Toxicology, Ibaraki, Japan.
Iijima
Kazuaki
K
Nishida
Mayumi
M
Koma
Yukiko
Y
Hasegawa
Naomi
N
Sato
Kiyoshi
K
Kato
Yasuhiro
Y
D003296:Cooking; D005511:Food Handling; D010573:Pesticide Residues / Q000032:analysis*; D013025:Glycine max / Q000737:chemistry*
D010573:Pesticide Residues