|
|
International journal of Advanced Biological and Biomedical Research، جلد ۲، شماره ۱۱، صفحات ۲۷۶۸-۲۷۷۳
|
|
|
| عنوان فارسی |
|
|
| چکیده فارسی مقاله |
|
|
| کلیدواژه‌های فارسی مقاله |
|
|
| عنوان انگلیسی |
Investigating the Effect of Washing, Saturating and Cooking Procedures on the Residual Amounts of Butachlor and Diazinon Vegetable Pesticides in White Rice |
|
| چکیده انگلیسی مقاله |
Objective: The usage of pesticides has increased during the recent years. One the other hand, presence of harmful pesticides residue in rice and other food has caused a great concern among the consumers. Therefore, it is important to develop some pragmatic procedures to increase the food safety along with the reduction in consumption of pesticide residues. Methods: A gas chromatograph with electron capture detector was used to determine of residue of butachlor herbicide and diazinon insecticide in washed white rice, steeped white rice, cooked white rice to abkesh cooking method. The method consist of: 1- preparation calibration standards, 2- draw calibration curve, 3- Samples preparation 4- liquid phase extraction, 5- clean up, 6- analysis with GC electron capture. Results: The average percent of loss of the butachlor herbicide in washed white rice, steeped white rice, abkesh white rice were 69.99% , 81.00% , 90.73% and 66.22% , 72.67% , 88.90% for diazinon insecticide, respectively. The results obtained from effect of processes on the residual contents of butachlor herbicide in white rice indicated that the highest and lowest residual contents of pesticides in white rice were related to control treatment and abkesh cooking treatment, respectively. Conclusions: The results of present study proved that rice processing treatments such as washing, steeping, and cooking lead to a significant reduction of pesticides’ residue. Therefore, more process treatments, caused more reduction pesticides residue in white rice treatments. |
|
| کلیدواژه‌های انگلیسی مقاله |
|
|
| نویسندگان مقاله |
فاطمه پیرپدردار |
m.sc. student, department of food science and technology, college of agricultural, varamin-pishva branch, islamic azad university varamin, varamin, iran
سازمان اصلی تایید شده: دانشگاه آزاد اسلامی علوم و تحقیقات (Islamic azad university science and research branch)
اورنگ عیوض زاده |
assistant professor, department of food science and technology, college of agricultural, varamin-pishva branch, islamic azad university varamin, varamin, iran
سازمان اصلی تایید شده: دانشگاه آزاد اسلامی علوم و تحقیقات (Islamic azad university science and research branch)
محمد پرویز |
m.sc. department of nutrition and food science and technology, laboratory manager of pasargad nemone azma company, iran
|
|
| نشانی اینترنتی |
http://www.ijabbr.com/article_10881_3e4863b285d7165624f6cf32a995dd96.pdf |
| فایل مقاله |
اشکال در دسترسی به فایل - ./files/site1/rds_journals/2255/article-2255-303114.pdf |
| کد مقاله (doi) |
|
| زبان مقاله منتشر شده |
en |
| موضوعات مقاله منتشر شده |
|
| نوع مقاله منتشر شده |
|
|
|
|
برگشت به:
صفحه اول پایگاه |
نسخه مرتبط |
نشریه مرتبط |
فهرست نشریات
|