Effects of home preparation on organophosphorus pesticide residues in raw cucumber

被引：113
作者：
Liang, Y. [1 ,2 ]
Wang, W. [1 ]
Shen, Y. [2 ]
Liu, Y. [2 ]
Liu, X. J. [1 ]
机构：
[1] Key Lab Food Qual & Safety Jiangsu Prov, Nanjing 210014, Peoples R China
[2] Minist Agr, Key Lab Food Safety Monitoring & Management, Nanjing 210014, Peoples R China
来源：
FOOD CHEMISTRY | 2012年 / 133卷 / 03期
关键词：
Home preparation; Organophosphorus pesticide; Cucumber; BEHAVIOR; CHLORPYRIFOS; VEGETABLES; DICHLORVOS; REDUCTION; POTATOES; COOKING;
D O I：
10.1016/j.foodchem.2012.01.016
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effects of washing with tap water and different detergent solutions, storage at different temperatures and ultrasonic cleaning on organophosphorus pesticide (trichlorfon, dimethoate, dichlorvos, fenitrothion, and chlorpyrifos) residue levels in raw cucumber was investigated. Analysis was carried out by liquid chromatography-tandem mass spectrometry. Washing with detergent solutions proved more effective than tap water. The organophosphorus pesticides reduced from 31.1% to 98.8% after washing with detergent solutions for 20 min. Among detergent solutions, 5% sodium carbonate solution caused the greatest loss in trichlorfon and dimethoate, and 5% sodium bicarbonate solution caused the greatest loss in dichlorvos, fenitrothion and chlorpyrifos. Storage at 4 degrees C for 48 h caused pesticides reduction by 60.9-90.2%. Ultrasonic cleaning for 20 min lowered pesticides by 49.8-84.4%. The data indicated that home preparation is effective for the reduction of organophosphorus pesticide residues in raw cucumber and it is useful for reducing the dietary exposure. (C) 2012 Published by Elsevier Ltd.
引用
收藏
页码：636 / 640
页数：5
相关论文
共 19 条
[1]   Behavior of pesticides in tomatoes during commercial and home preparation [J].
Abou-Arab, AAK .
FOOD CHEMISTRY, 1999, 65 (04) :509-514
[2]   The effect of cooking on chlorpyrifos and 3,5,6-trichloro-2-pyridinol levels in chlorpyrifos-fortified produce for use in refining dietary exposure [J].
Byrne, SL ;
Pinkerton, SL .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (25) :7567-7573
[3]   Residue contents of DDVP (Dichlorvos) and diazinon applied on cucumbers grown in greenhouses and their reduction by duration of a pre-harvest interval and post-harvest culinary applications [J].
Cengiz, MF ;
Certel, M ;
Göçmen, H .
FOOD CHEMISTRY, 2006, 98 (01) :127-135
[4]   The decrease in pesticides in fruit and vegetables during commercial processing [J].
Chavarri, MJ ;
Herrera, A ;
Ariño, A .
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2005, 40 (02) :205-211
[5]   Validation and use of a fast sample preparation method and liquid chromatography-tandem mass spectrometry in analysis of ultra-trace levels of 98 organophosphorus pesticide and carbamate residues in a total diet study involving diversified food types [J].
Chung, Stephen W. C. ;
Chan, Benny T. P. .
JOURNAL OF CHROMATOGRAPHY A, 2010, 1217 (29) :4815-4824
[6]   Fate of postharvest-applied dichlorvos in stored and processed dates [J].
El-Behissy, EY ;
King, RD ;
Ahmed, MM ;
Youssef, AM .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001, 49 (03) :1239-1245
[7]   Food processing a tool to pesticide residue dissipation - A review [J].
Kaushik, Geetanjah ;
Satya, Santosh ;
Naik, S. N. .
FOOD RESEARCH INTERNATIONAL, 2009, 42 (01) :26-40
[8]   Effects of food processing on pesticide residues in fruits and vegetables: A meta-analysis approach [J].
Keikotlhaile, B. M. ;
Spanoghe, P. ;
Steurbaut, W. .
FOOD AND CHEMICAL TOXICOLOGY, 2010, 48 (01) :1-6
[9]   The effects of washing and cooking on chlorpyrifos and its toxic metabolites in vegetables [J].
Ling, Yun ;
Wang, Han ;
Yong, Wei ;
Zhang, Feng ;
Sun, Li ;
Yang, Min-Li ;
Wu, Yong-Ning ;
Chu, Xiao-Gang .
FOOD CONTROL, 2011, 22 (01) :54-58
[10]   Monitoring of pesticides and heavy metals in cucumber fruits produced from different farming systems [J].
Mansour, Sameeh A. ;
Belal, Mohamed H. ;
Abou-Arab, Asem A. K. ;
Gad, Marwa F. .
CHEMOSPHERE, 2009, 75 (05) :601-609
12