The effects of washing and cooking on chlorpyrifos and its toxic metabolites in vegetables

被引：63

作者：

Ling, Yun ^{[1
,2
]}

Wang, Han ^{[3
]}

Yong, Wei ^{[1
]}

Zhang, Feng ^{[1
]}

Sun, Li ^{[1
]}

Yang, Min-Li ^{[1
]}

Wu, Yong-Ning ^{[2
]}

Chu, Xiao-Gang ^{[1
]}

机构：

[1] Chinese Acad Inspect & Quarantine, Inst Food Safety, Beijing 100123, Peoples R China

[2] Chinese Ctr Dis Control & Prevent, Inst Nutr & Food Safety, Beijing 100050, Peoples R China

[3] Shenyang Agr Univ, Shenyang 110016, Peoples R China

来源：

FOOD CONTROL | 2011年 / 22卷 / 01期

关键词：

PESTICIDE-RESIDUES; HOME PREPARATION; ORGANOPHOSPHORUS; BEHAVIOR; INSECTICIDES; DEGRADATION; REDUCTION; POTATOES; PRODUCE; WATER;

D O I：

10.1016/j.foodcont.2010.06.009

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of household processing on removal of chlorpyrifos residue from vegetables, and the formation of metabolite during processing were studied. Many factors: washing solutions, pH value, cooking mode, processing time were investigated. Analysis of chlorpyrifos and its metabolites was carried out by gas chromatography coupled to triple quadrupole mass spectrometry. Hydrolysis of chlorpyrifos affected the removal of residue from leafy vegetable during washing. Cooking on removal of chlorpyrifos residue was more effective than washing. Chlorpyrifos degraded into 3,5,6-trichloro-2-pyridinol during cooking, while chlorpyrifos did not degrade into chlorpyrifos oxon in all experiments. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：54 / 58

页数：5

共 17 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] Toxicity of chlorpyrifos and TCP alone and in combination to Daphnia carinata:: The influence of microbial degradation in natural water [J].

Caceres, Tanya ;

He, Wenxiang ;

Naidu, Ravi ;

Meharaj, Mallavarapu .

WATER RESEARCH, 2007, 41 (19) :4497-4503

[4] INHIBITION PATTERNS OF BRAIN ACETYLCHOLINESTERASE AND HEPATIC AND PLASMA ALIESTERASES FOLLOWING EXPOSURES TO 3 PHOSPHOROTHIONATE INSECTICIDES AND THEIR OXONS IN RATS [J].

CHAMBERS, JE ;

CARR, RL .

FUNDAMENTAL AND APPLIED TOXICOLOGY, 1993, 21 (01) :111-119

[5] 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

[6] Degradation of chlorpyrifos in aqueous chlorine solutions: Pathways, kinetics, and modeling [J].

Duirk, SE ;

Collette, TW .

ENVIRONMENTAL SCIENCE & TECHNOLOGY, 2006, 40 (02) :546-551

[7] Reduction of pesticide residues on produce by rinsing [J].

Krol, WJ ;

Arsenault, TL ;

Pylypiw, HM ;

Mattina, MJI .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2000, 48 (10) :4666-4670

[8]

Mukherjee Partha, 2006, Pesticide Research Journal, V18, P101

[9] EVALUATION OF THE GENOTOXIC AND EMBRYOTOXIC POTENTIAL OF CHLORPYRIFOS AND ITS METABOLITES INVIVO AND INVITRO [J].

MUSCARELLA, DE ;

KEOWN, JF ;

BLOOM, SE .

ENVIRONMENTAL MUTAGENESIS, 1984, 6 (01) :13-23

[10] Behavior of residual organophosphorus pesticides in foodstuffs during leaching or cooking [J].

Nagayama, T .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1996, 44 (08) :2388-2393

← 1 2 →