China National Rice Research Institute, Hangzhou, China.
Zhe Jiang Wu Wang Nong Seeds Co., Ltd, Hangzhou, China.
J Sci Food Agric. 2019 Aug 15;99(10):4602-4608. doi: 10.1002/jsfa.9699. Epub 2019 Apr 26.
High levels of harmful pesticide residues in rice can cause undesirable side effects and are a source of great concern to consumers. Reduction of pesticide residues to provide rice security has thus became an urgent problem.
In this study, the effects of commercial and home processing on removal of chlorpyrifos and carbosulfan residues from rice, and the formation of metabolites during processing, were studied. The results showed that 3,5,6-trichloro-2-pyridinol (0.87 mg kg ) and carbofuran (0.43 mg kg ) were the predominant components detected in paddy rice. All detected residues were primarily deposited on the rice hull and bran. Washing twice followed by high-pressure cooking was able to further decrease residues in polished rice with the processing factor value <0.25. Following application of pesticides at the recommended rate and twice the recommended rate, with a preharvest interval of 28 days, changes in residues from harvest to dining table based on efficient processing techniques were investigated. The final residues dropped to below maximum residue levels after washing twice followed by high-pressure cooking.
This simple cooking process thus reduces the risk of dietary exposure, and it is recommended that it is adopted by all consumers. © 2019 Society of Chemical Industry.
大米中高浓度的有害农药残留会引起不良的副作用，这是消费者非常关心的问题。因此，减少农药残留以确保大米安全已成为当务之急。
本研究探讨了商业和家庭加工对水稻中氯吡硫磷和克百威残留去除以及加工过程中代谢物形成的影响。结果表明，在稻谷中检测到的主要成分是 3,5,6-三氯-2-吡啶醇（0.87mg/kg）和克百威（0.43mg/kg）。所有检测到的残留物质主要沉积在稻壳和米糠上。经过两次水洗和高压蒸煮后，加工系数值<0.25，可进一步降低精米中的残留量。在推荐施药剂量和推荐剂量的两倍，以及 28 天的收获前间隔后，研究了基于有效加工技术从收获到餐桌的残留变化。经过两次水洗和高压蒸煮后，最终残留量降至最大残留限量以下。
这种简单的烹饪过程降低了饮食暴露的风险，建议所有消费者采用。 © 2019 英国化学学会。
