[Effects of processing and cooking on the levels of pesticide residues in rice samples].
The effects of processing and cooking on the levels of pesticide residues in rice samples were investigated for 11 pesticides in pre-harvest (9 pesticides) and post-harvest (4 pesticides) samples. In the polishing process, the transfer ratio (%, total pesticide residue amount in product/that in brown rice) of rice bran ranged from 40% to 106%, and the transfer ratio of polished rice ranged from 9% to 65% in pre-harvest samples. These values varied from pesticide to pesticide. The processing factor (the concentration (mg/kg) of pesticide in product/that in the brown rice) of polished rice ranged from 0.11 to 0.73. The loss of pesticides during processing and/or cooking did not correlate to any single physical or chemical property. 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.
Saka
Machiko
M
Residue Analysis Laboratory II, The Institute of Environmental Toxicology, Ibaraki, Japan.
Iijima
Kazuaki
K
Nishida
Mayumi
M
Koma
Yukiko
Y
Hasegawa
Naomi
N
Sato
Kiyoshi
K
Kato
Yasuhiro
Y
D002851:Chromatography, High Pressure Liquid; D003296:Cooking; D005511:Food Handling; D008401:Gas Chromatography-Mass Spectrometry; D012275:Oryza / Q000737:chemistry*; D010573:Pesticide Residues / Q000032:analysis*
D010573:Pesticide Residues