Heshmati Ali, Hamidi Mina, Nili-Ahmadabadi Amir
Department of Nutrition and Food Safety School of Medicine Nutrition Health Research Center Hamadan University of Medical Sciences Hamadan Iran.
Medicinal Plants and Natural Products Research Center Hamadan University of Medical Sciences Hamadan Iran.
Food Sci Nutr. 2019 Nov 12;7(12):3993-4000. doi: 10.1002/fsn3.1261. eCollection 2019 Dec.
Pesticide residue in food products is one of the most important global health challenges. The current study sought to investigate the changes in pesticides residue levels in under different storage conditions and during washing and cooking. Pesticides analysis was performed using gas chromatography/mass spectrometry (GC-MS). The results showed that the half-life (t) of all of the studied pesticides stored at room temperature was lower than refrigerator and freezer temperature. In addition, the greatest reduction of diazinon, malathion, permethrin, propargite, and fenpropathrin was found at a pH of 12, 2, 12, 7, and 9, respectively. Although sodium chloride had no effective impact on pesticide reduction during the same washing times, the removal of pesticides increased as washing time increased. Further, the reduction of pesticides was time-dependent during the boiling, microwaving, and frying processes. Based on these findings, the stability of insecticides, such as permethrin, malathion, and diazinon, was lower than acaricides, including propargite and fenpropathrin, in various techniques. Therefore, the use of washing solutions with an appropriate pH as well as increased cooking time may reduce the risk of pesticide exposure.
食品中的农药残留是全球最重要的健康挑战之一。当前研究旨在调查不同储存条件下以及清洗和烹饪过程中农药残留水平的变化。使用气相色谱/质谱联用仪（GC-MS）进行农药分析。结果表明，所有研究的农药在室温下储存的半衰期（t）低于冰箱和冷冻温度下的半衰期。此外，二嗪农、马拉硫磷、氯菊酯、炔螨特和甲氰菊酯分别在pH值为12、2、12、7和9时降解最多。虽然在相同清洗时间内氯化钠对农药降解没有有效影响，但随着清洗时间增加，农药去除量增加。此外，在煮沸、微波和油炸过程中，农药降解具有时间依赖性。基于这些发现，在各种技术中，氯菊酯、马拉硫磷和二嗪农等杀虫剂的稳定性低于炔螨特和甲氰菊酯等杀螨剂。因此，使用具有适当pH值的清洗溶液以及延长烹饪时间可能会降低农药暴露风险。
