数字农科院2.0

Degradation of acephate and its metabolite methamidophos in rice during processing and storage

文献类型： 外文期刊

作者： Dong, Fengshou;Xu, Jun;Liu, Xingang;Li, Jing;Li, Yuanbo;Tian, Yingying;Guo, Liqun;Zheng, Yongquan;Shan, Weili

作者机构：

关键词： Rice;Acephate;Methamidophos;Processing;Eliminate

期刊名称： FOOD CONTROL

ISSN： 0956-7135

年卷期： 2012 年 23 卷 1 期

页码：

收录情况： SCI

摘要： The degradation of acephate and its metabolite methamidophos during different stages of commercial processing, homing processing, and storage was assessed. Residues were determined by a simple gaschromatographic method using a flame photometry detector. Acephate and methamidophos mostly remained in rice hull fractions, and hulling significantly reduced acephate and methamidophos in rice. Commercial processing caused the loss of 86% of acephate and 35.9% of methamidophos from rough brown rice to polished rice, whereas home processing caused the loss of 83.9% of acephate and 70% of methamidophos from polished rice to cooked rice. Washing for 5, 15, and 30 min (with tap water, 0.9% NaCl, and 0.1% Na2CO3) caused an average loss in the range of 9.8%-35.3% of acephate and 9.7%-45.2% of methamidophos. Extending washing time and adding a small amount of soda into the washing solution can efficiently eliminate acephate and methamidophos. The stability of acephate and methamidophos in polished rice was studied at different storage intervals, from 7 to 42 clays at ambient temperatures (25 degrees C). Methamidophos was found to be more persistent than acephate. (C) 2011 Elsevier Ltd. All rights reserved.

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