野菜及び果実中のカルバリル残留量の測定及び加熱による影響

概要

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Carbaryl residues in commercial vegetables and fruits were examined, and the effect of heating on the levels of residue in apple skin, on which carbaryl was added, was investigated. Carbaryl residues were observed in apple skin, lemon peal, mandarin orange peal, yuzu orange peal, orange peal, orange pulp, Japanese radish peal, turnip peal, cabbage, broccoli and orange marmalade. The residue levels were low (ND(<0.009 ppm)〜0.09 ppm) except for one orange peal sample (4.24 ppm). Carbaryl residue level in apple skin was not influenced by boiling.
日本食品化学学会の論文
2004-04-27