Abstract
In this study, we aimed to analyze changes in the residual levels of buprofezin
during milling, washing, cooking, and processing of rice to make porridge, rice
cakes, and cookies. The pesticide residue levels in rice were analyzed using
high-performance liquid chromatograph with UV detector. The residual buprofezin
level in brown rice was 21.8 mg/kg, and after milling, that in polished rice was
1.73 mg/kg, with elimination of 92.1% of the pesticide residue. The rate of
reduction in buprofezin levels during brown rice washing was 21.6-57.3%, and the
residual level of buprofezin during polished rice washing decreased by
27.4-67.2%. When brown rice was cooked using an electric cooker and pressure
cooker, buprofezin levels reduced by 51.7 and 55.5%, respectively. When washed
polished rice was cooked using an electric cooker and pressure cooker,
buprofezin levels reduced by 83.6 and 82.3%, respectively. When washed polished
rice was soaked for 30 min and then cooked using an electric cooker and pressure
cooker, buprofezin levels reduced by 87.1 and 88.0%, respectively. After
processing polished rice into porridge, rice cakes, and cookies, the residue
level of buprofezin decreased by 89.7, 82.0, and 79.4%, respectively, compared
to the residual level in polished rice. In conclusion, various rice processing
methods decrease the residue levels of buprofezin.
Funder
Ministry of Food and Drug Safety
Publisher
The Korean Society of Food Preservation
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