Effect of Chinese traditional cooking on eight pesticides residue during cowpea processing

文献类型： 外文期刊

第一作者： Huan, Zhibo

作者： Huan, Zhibo;Xu, Zhi;Chen, Zhiqiang;Luo, Jinhui;Jiang, Wayne

作者机构：

关键词： Household processing;Pesticide residues;Cowpea

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2015 年 170 卷

页码：

收录情况： SCI

摘要： Thermal processing can concentrate residues or convert residues to more toxic metabolites in food. Chinese traditional cooking pays more attention to thermal processing and more vegetables were eaten after thermal processing. In this study, the effect of Chinese traditional cooking (washing, blanching, stir-frying, frying and combined operations) on eight pesticides residues (pyridaben, procymidone, chlorothalonil, difenoconazole, alpha-cypermethrin, bifenthrin, S-fenvalerate and lambda-cyhalothrin) in cowpea which was one of the most important legume crops in China was examined. Result showed washing and blanching could reduce residues with low K-ow while stir-frying and frying were more effective to residues with high K-ow; stir-frying and frying could concentrate residues with low K-ow; the residue levels in oil increased following increasing frying time and frequency especially the residues with high K-ow; one metabolite studied in this paper was not detected. Blanching (5 min) followed by stir-frying (3 min) was the most effective combined operation. (C) 2014 Elsevier Ltd. All rights reserved.

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