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Food Chem. 2014 May 1;150:182-6. doi: 10.1016/j.foodchem.2013.10.124. Epub 2013 Nov 1.

Effects of storage and processing on residue levels of chlorpyrifos in soybeans.

Author information

1
Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, PR China.
2
Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, PR China; Key Laboratory of Aquatic Botany and Watershed Ecology, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, PR China.
3
Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, PR China. Electronic address: liufengmao@cau.edu.cn.

Abstract

The residue levels of chlorpyrifos in soybeans during storage and processing were investigated. Soybeans were treated with chlorpyrifos aqueous solution and placed in a sealed plastic container. The residue of chlorpyrifos was determined in soybeans at six time points within 0 and 112days during storage and oil processing of the soybeans was conducted. The analysis of the residues of chlorpyrifos was carried out by gas chromatography-mass spectrometry (GC-MS). Results show that the dissipation of chlorpyrifos in soybeans is about 62% during the storage period. Moreover, the carryover of the residues from soybeans into oil is found to be related to the processing methods. Processing factor, which is defined as the ratio of chlorpyrifos residue concentration in oil sample to that in the soybean samples, was 11 and 0.25 after cold and hot pressing, respectively.

KEYWORDS:

Chlorpyrifos; Dissipation; Processing; Soybean oil; Soybeans; Storage

PMID:
24360437
DOI:
10.1016/j.foodchem.2013.10.124
[Indexed for MEDLINE]
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