title: [Effects of processing and cooking on the levels of pesticide residues in soybean samples].
abstract: 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.
authors.affiliation: Residue Analysis Laboratory II, The Institute 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; D005511:Food Handling; D010573:Pesticide Residues / Q000032:analysis*; D013025:Glycine max / Q000737:chemistry*
chemical_list: D010573:Pesticide Residues