[Effects of processing and cooking on the levels of pesticide residues in rice samples].
Shokuhin Eiseigaku Zasshi
; 49(3): 141-9, 2008 Jun.
Article
en Ja
| MEDLINE
| ID: mdl-18633198
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.
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Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Oryza
/
Residuos de Plaguicidas
/
Culinaria
/
Manipulación de Alimentos
Idioma:
Ja
Revista:
Shokuhin Eiseigaku Zasshi
Año:
2008
Tipo del documento:
Article
País de afiliación:
Japón