ジクロルボス等20種農薬をモデル的に添加したばれいしょ、にんじんにおける洗浄・調理過程での減少度の検討

概要

論文の詳細を見る
The effects of washing and cooking processes on the residual levels of agricultural chemicals were examined in perishable farm products which had been experimentally spread with Dichlorvos and 19 other agricultural chemical. The level of agricultural chemicals did not significantly differ between that of vegetables after simple water washing and that of vegetables after detergent washing. When different cooking processes were compared, peeling was the most effective way to remove the chemical residue from the crops and the second most effective way was frying. Boiling was effective in reducing the level of water-soluble agricultural chemicals, and the use of oil in cooking processes markedly decreased the level of fat-soluble ones. These results demonstrate that the level of residual agricultural chemicals taken together with foods into the body is lowered considerably below the reference levels by washing or cooking them as described above.
日本食品化学学会の論文
1996-03-29