加工および調理による米試料中残留農薬の濃度変化  [in Japanese] Effects of Processing and Cooking on the Levels of Pesticide Residues in Rice Samples  [in Japanese]

    • 坂 真智子 SAKA Machiko
    • 財団法人残留農薬研究所化学部残留第2研究室 Residue Analysis Laboratory II, Chemistry Division, The Institute of Environmental Toxicology
    • 飯島 和昭 IIJIMA Kazuaki
    • 財団法人残留農薬研究所化学部残留第2研究室 Residue Analysis Laboratory II, Chemistry Division, The Institute of Environmental Toxicology
    • 西田 真由美 [他] NISHIDA Mayumi
    • 財団法人残留農薬研究所化学部残留第2研究室 Residue Analysis Laboratory II, Chemistry Division, The Institute of Environmental Toxicology
    • 狛 由紀子 KOMA Yukiko
    • 財団法人残留農薬研究所化学部残留第2研究室 Residue Analysis Laboratory II, Chemistry Division, The Institute of Environmental Toxicology
    • 長谷川 直美 HASEGAWA Naomi
    • 財団法人残留農薬研究所化学部残留第2研究室 Residue Analysis Laboratory II, Chemistry Division, The Institute of Environmental Toxicology
    • 佐藤 清 SATO Kiyoshi
    • 財団法人残留農薬研究所化学部残留第2研究室 Residue Analysis Laboratory II, Chemistry Division, The Institute of Environmental Toxicology
    • 加藤 保博 KATO Yasuhiro
    • 財団法人残留農薬研究所化学部残留第2研究室 Residue Analysis Laboratory II, Chemistry Division, The Institute of Environmental Toxicology

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Abstract

米の加工および調理による計11種の農薬の残留濃度変化に伴う調理加工品への移行率(玄米に残留する農薬量に対する生成試料中の残留農薬量の比率,%)について,プレハーベスト処理試料(Pre, 9薬剤)とポストハーベスト処理試料(Post, 4薬剤)を調製して調査した.また,玄米に残留する農薬の濃度に対する生成試料中の残留農薬濃度の比(以下,本報告では加工係数と称する)も求めた.Preの結果は以下のとおりであった.精米工程において,玄米に残留していた農薬のうち40~106%が糠とともに除去され,白米に残っていたのは10~65%の範囲であった.白米の加工係数は0.11~0.73を示した.これらの数値は,薬剤間の差が大きかった.加水分解性,水溶解性,蒸気圧,log Powなど各農薬の物理化学的性状の一要因と移行率との間に相関は認められなかった.調理加工における農薬の残留濃度変化を調査することは,基準値設定に役立つばかりでなく,食品における農薬の残留実態を認識する上で重要である.

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.

Journal

Food Hyg. Saf. Sci.  

Food Hyg. Saf. Sci. 49(3), 141-149, 2008-06-25 

Japanese Society for Food Hygiene and Safety

References:  21

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Codes

  • NII Article ID (NAID) :
    10024453599
  • NII NACSIS-CAT ID (NCID) :
    AN00117741
  • Text Lang :
    JPN
  • Article Type :
    Journal Article
  • ISSN :
    00156426
  • NDL Article ID :
    9575138
  • NDL Source Classification :
    ZS17(科学技術--医学--衛生学・公衆衛生)
  • NDL Call No. :
    Z19-364
  • Data Source :
    CJP  CJPref  NDL  IR  J-STAGE