Kamil M E, Abou-Zahw M M, Hegazy N A
Food Technology and Dairy Department, National Research Centre (NRC), Dokkki, Cairo, Egypt.
Nahrung. 1996 Oct;40(5):277-81. doi: 10.1002/food.19960400511.
Residue study was performed on several insecticides which could contaminate local Egyptian beans. The effect of storage periods and various processing steps on lowering the residues of malathion and pirimiphos methyl in treated seeds and their processed products were investigated. The data indicated that malathion and pirimiphos methyl persisted for more than 90 days on and in stored mature dry broad beans after postharvest treatment. However, stored broad beans could be safely used for human consumption after 90 days when the insecticide residues reached safe levels. Washing removed 69 and 75% of malathion and pirimiphos methyl residues of treated broad beans, respectively. Malathion residue was not detected in various processed products. More than 89 and 99% of malathion residues were absent in dehulled and heated dehulled broad beans. In addition, pirimiphos methyl residues were reduced to 92, 97, 87, 99, 99, and 95% from the initial levels in treated beans following dehulling, cooking of dehulled beans, germination, cooking of germinated beans and cooking of the beans by the common method and under pressure, respectively.
对几种可能污染当地埃及豆的杀虫剂进行了残留研究。研究了储存期和各种加工步骤对降低处理过的种子及其加工产品中马拉硫磷和甲基嘧啶磷残留量的影响。数据表明，收获后处理过的成熟干蚕豆在储存过程中，马拉硫磷和甲基嘧啶磷在豆上和豆内的残留期超过90天。然而，90天后当杀虫剂残留量达到安全水平时，储存的蚕豆可安全供人食用。洗涤分别去除了处理过的蚕豆中69%和75%的马拉硫磷和甲基嘧啶磷残留。在各种加工产品中未检测到马拉硫磷残留。去皮蚕豆和加热去皮蚕豆中马拉硫磷残留量分别减少了89%以上和99%以上。此外，去皮、去皮蚕豆烹饪、发芽、发芽蚕豆烹饪以及普通方法和加压烹饪蚕豆后，甲基嘧啶磷残留量分别从处理过的蚕豆中的初始水平降至92%、97%、87%、99%、99%和95%。
