Facultad de Ciencias de la Alimentación, Universidad Nacional de Entre Ríos, Concordia, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), CABA, Argentina.
Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CIC), La Plata, Argentina; Fundación de Investigaciones Científicas Teresa Benedicta de la Cruz, Luján, Buenos Aires, Argentina; Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, CABA, Argentina.
Food Chem. 2021 Aug 1;352:129364. doi: 10.1016/j.foodchem.2021.129364. Epub 2021 Feb 23.
Rice is contaminated with pesticides applied in pre and post-harvest. These contaminations could be reduced through household operations like washing and cooking. Therefore, in the present research, a pre-soaking rice cooking method was used to reduce pesticides residues. Response Surface Methodology with Central Composite Design was applied to minimize pesticides concentration by choosing the best soaking time and water:rice grain relation before cooking. A quadratic polynomial equation was obtained. Desirability function approach gave the optimal cooking conditions as 14 h soaking time and water:rice grain relation of 3. This process allowed a pesticide elimination of 100.0%, 93.5%, 98.4%, 98.5%, 99.0%, and 95.0%, of azoxystrobin, cyproconazole, deltamethrin, epoxiconazole, kresoxim-methyl and penconazole, respectively.
大米在收获前后施用的农药会受到污染。这些污染可以通过家庭操作（如清洗和烹饪）来减少。因此，在本研究中，采用预浸泡煮饭的方法来减少农药残留。通过选择最佳的浸泡时间和煮饭时的米水比例，应用中心复合设计的响应面法来最小化农药浓度。得到了一个二次多项式方程。采用适宜度函数法得到的最佳烹饪条件为浸泡时间 14 小时，米水比例为 3。这一过程使唑菌酯、戊唑醇、溴氰菊酯、三唑酮、肟菌酯和烯唑醇的消除率分别达到了 100.0%、93.5%、98.4%、98.5%、99.0%和 95.0%。
