title: Effect of Chinese traditional cooking on eight pesticides residue during cowpea processing.
abstract: Thermal processing can concentrate residues or convert residues to more toxic metabolites in food. Chinese traditional cooking pays more attention to thermal processing and more vegetables were eaten after thermal processing. In this study, the effect of Chinese traditional cooking (washing, blanching, stir-frying, frying and combined operations) on eight pesticides residues (pyridaben, procymidone, chlorothalonil, difenoconazole, α-cypermethrin, bifenthrin, S-fenvalerate and λ-cyhalothrin) in cowpea which was one of the most important legume crops in China was examined. Result showed washing and blanching could reduce residues with low Kow while stir-frying and frying were more effective to residues with high Kow; stir-frying and frying could concentrate residues with low Kow; the residue levels in oil increased following increasing frying time and frequency especially the residues with high Kow; one metabolite studied in this paper was not detected. Blanching (5 min) followed by stir-frying (3 min) was the most effective combined operation.
authors.affiliation: Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruits and Vegetables, Analysis and Testing Center, Chinese Academy of Tropical Agricultural Sciences, 571101 Haikou, China.
authors.forename: Zhibo
authors.initials: Z
authors.lastname: Huan
authors.affiliation: Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruits and Vegetables, Analysis and Testing Center, Chinese Academy of Tropical Agricultural Sciences, 571101 Haikou, China. Electronic address: honic@yeah.net.
authors.forename: Zhi
authors.initials: Z
authors.lastname: Xu
authors.affiliation: Department of Entomology, Michigan State University, East Lansing, MI 48824, USA.
authors.forename: Wayne
authors.initials: W
authors.lastname: Jiang
authors.affiliation: Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruits and Vegetables, Analysis and Testing Center, Chinese Academy of Tropical Agricultural Sciences, 571101 Haikou, China.
authors.forename: Zhiqiang
authors.initials: Z
authors.lastname: Chen
authors.affiliation: Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruits and Vegetables, Analysis and Testing Center, Chinese Academy of Tropical Agricultural Sciences, 571101 Haikou, China.
authors.forename: Jinhui
authors.initials: J
authors.lastname: Luo
mesh_terms: D002681:China; D003296:Cooking; D010573:Pesticide Residues / Q000032:analysis*; D014675:Vegetables / Q000737:chemistry*
chemical_list: D010573:Pesticide Residues
keywords: Cowpea; Household processing; Pesticide residues