Effects of processing and cooking on the levels of pesticide residues in soybean samples
2008
Saka, M.(Institute of Environmental Toxicology, Joso, Ibaraki (Japan). Chemistry Division) | Iijima, K. | Nishida, M. | Koma, Y. | Hasegawa, N. | Sato, K. | Kato, Y.
The effects of processing and cooking on the levels of pesticide residues in soybean samples were investigated for 14 pesticides in pre-harvest samples. On soaking, the transfer ratios (%, total pesticide residue amount in product/that in soybean) of soaked soybean were greater than 60% for most of the pesticides investigated. The transfer ratio of soymilk ranged from 37% to 92%, and that of tofu ranged from 7% to 63%.The processing factor (Pf, the concentration (mg/kg) of pesticide in product/that in soybean) of tofu ranged from 0.026 to 0.28. These values varied among pesticides. There was a high correlation between the log Psub(ow) and the transfer ratio of tofu. The test described here should be useful to obtain the transfer ratios of pesticide residues in processing and/or cooking steps.
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