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KMID : 0881720130280010031
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Journal of Food Hygiene and Safety
2013 Volume.28 No. 1 p.31 ~ p.35
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Removal of Pesticides during Washing and Cooking of Rice
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Hwang Lae-Hwong
Kim Ae-Kyung
Jung Bo-Kyung
Lee Jae-Kyoo
Shin Jae-Min
Park Young-Hye
Park Hye-Won
Kim Min-Jung
Park Kyung-Ai
Yun En-Sun
Kim Moo-Sang
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Abstract
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In this study, the pesticide residues of polished rice and brown rice were measured after washing and cooking process. The initial concentrations of isoprothiolane and fthalide were 7.134 ± 0.03 mg/kg and 2.024 ± 0.04 mg/kg for polished rice, and 17.941 ± 1.41 mg/kg and 6.413 ± 0.19 mg/kg for brown rice, respectively. After first washing process, the removal rates of isoprothiolane were 23.0% (polished rice) and 18.5% (brown rice). Also, the case of fthalide, the removal rates were 14.0% and 9.7%, respectively. The removal dose was increased, but the removal rate was decreased in proportion to the number of washing process, After the cooking process, the removal rates of isoprothiolane and fthalide were 66.0% and 79.0% (polished rice), and 88.7% and 92.9% (brown rice), respectively. The removal rate of isoprothiolane was higher in the washing process, and the case of fthalide was higher in the cooking process. The optimum washing process for the pesticides removal was five times and the cooking process was the most effective to use the new water after soaking the rice in water during 30 minutes.
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KEYWORD
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Pesticide, Rice, Washing, Cooking
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