title: [Effects of processing and cooking on the levels of pesticide residues in rice samples].
abstract: 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.
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: D002851:Chromatography, High Pressure Liquid; D003296:Cooking; D005511:Food Handling; D008401:Gas Chromatography-Mass Spectrometry; D012275:Oryza / Q000737:chemistry*; D010573:Pesticide Residues / Q000032:analysis*
chemical_list: D010573:Pesticide Residues