Effects of Processing and Cooking on the Levels of Pesticide Residues in Rice Samples

• SAKA Machiko

  Residue Analysis Laboratory II, Chemistry Division, The Institute of Environmental Toxicology

• IIJIMA Kazuaki

  Residue Analysis Laboratory II, Chemistry Division, The Institute of Environmental Toxicology

• NISHIDA Mayumi

  Residue Analysis Laboratory II, Chemistry Division, The Institute of Environmental Toxicology

• KOMA Yukiko

  Residue Analysis Laboratory II, Chemistry Division, The Institute of Environmental Toxicology

• HASEGAWA Naomi

  Residue Analysis Laboratory II, Chemistry Division, The Institute of Environmental Toxicology

• SATO Kiyoshi

  Residue Analysis Laboratory II, Chemistry Division, The Institute of Environmental Toxicology

• KATO Yasuhiro

  Residue Analysis Laboratory II, Chemistry Division, The Institute of Environmental Toxicology

Bibliographic Information

Other Title

• 加工および調理による米試料中残留農薬の濃度変化
• カコウ オヨビ チョウリ ニ ヨル コメ シリョウチュウ ザンリュウ ノウヤク ノ ノウド ヘンカ

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.

Journal

• Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)

  Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 49 (3), 141-149, 2008

  Japanese Society for Food Hygiene and Safety

Keywords

• processing
• cooking
• processing factor
• pesticide residue
• rice
• brown rice
• polished rice

Details

• CRID: 1390282679199657856
• NII Article ID: 10024453599
• NII Book ID: AN00117741
• DOI: 10.3358/shokueishi.49.141
• ISSN: 18821006
• ISSN: 00156426
• NDL BIB ID: 9575138
• Web Site: https://agriknowledge.affrc.go.jp/RN/2010761656
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I9575138
• Web Site: https://search.jamas.or.jp/link/ui/2008261459
• Text Lang: ja
• Data Source:
  • JaLC
  • IRDB
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed