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Changes of Field Incurred Chlorpyrifos and Its Toxic Metabolite Residues in Rice during Food Processing from-RAC-to-Consumption

文献类型： 外文期刊

作者： Zhang, Zhiyong 1 ; Jiang, Wayne W. 2 ; Jian, Qiu 3 ; Song, Wencheng 3 ; Zheng, Zuntao 3 ; Wang, Donglan 1 ; Liu, Xianj 1 ;

作者机构： 1.Minist Agr PR China, Key Lab Control Technol & Standard Agroprod Safet, State Key Lab Breeding Base, Key Lab Food Qual & Safety Jiangsu Prov, Nanjing, Jiangsu, Peoples R China

2.Michigan State Univ, Dept Entomol, E Lansing, MI 48824 USA

3.Minist Agr PR China, Inst Control Agrochem, Beijing, Peoples R China

期刊名称：PLOS ONE （ 影响因子：3.24； 五年影响因子：3.788 ）

ISSN： 1932-6203

年卷期： 2015 年 10 卷 1 期

页码：

收录情况： SCI

摘要： The objectives of this study were to determine the effects of food processing on field incurred residues levels of chlorpyrifos and its metabolite 3,5,6-Trichloro-2-pyridinol (TCP) in rice. The chlorpyrifos and TCP were found to be 1.27 and 0.093 mg kg-1 in straw and 0.41 and 0.073 mg kg-1 in grain, respectively. It is observed that the sunlight for 2 hours does not decrease the chlorpyrifos and TCP residues in grain significantly. Their residues in rice were reduced by up to 50% by hulling. The cooking reduced the chlorpyrifos and TCP in rice to undetectable level (below 0.01 mg kg-1). Processing factors (PFs) of chlorpyrifos and TCP residues in rice during food processing were similar. Various factors have impacts on the fates of chlorpyrifos and TCP residues and the important steps to reduce their residues in rice were hulling and cooking. The results can contribute to assure the consumer of a safe wholesome food supply.

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