Influence of frying and baking on chlorpropham residue

• 永山 敏廣

  The Tokyo Metropolitan Research Laboratory of Public Health

• 菊川 清見

  Tokyo College of Pharmacy

抄録

Chlorpropham (CIPC) residue in imported frozen and fried potatoes obtained in Tokyo were investigated. The mean value of CIPC levels in frozen potatoes was 0.18 ppm, and that in fried potatoes was 0.26 ppm. The CIPC residue percentage in skin portions of frozen potatoes ranged from 32 to 54%. The CIPC level of frozen potatoes decreased during frying or baking, however, the residual percentage was about 80%. CIPC loss may be due to its thermal degradation to m-chloroaniline and removal of the degradation product by volatilization.

収録刊行物

• 衛生化学

  衛生化学 38 (1), 78-83, 1992

  公益社団法人日本薬学会

キーワード

• chlorpropham
• frozen potato
• fried potato
• frying
• baking
• cooking
• degradation
• m-chloroaniline
• pesticide
• gas chromatography

詳細情報

• CRID: 1573105977292024576
• NII論文ID: 110003641780
• NII書誌ID: AN00021540
• ISSN: 0013273X
• 本文言語コード: ja
• データソース種別:
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