[Effects of processing and cooking on the levels of pesticide residues in wheat samples].
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.
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
D003296:Cooking; D004043:Dietary Fiber / Q000032:analysis; D005511:Food Handling; D010573:Pesticide Residues / Q000032:analysis*; D014908:Triticum / Q000737:chemistry*
D004043:Dietary Fiber; D010573:Pesticide Residues