THE EFFECTS OF MICROWAVE-BAKING AND OVEN-BAKING ON THIABENDAZOLE RESIDUES IN POTATOES

被引：10

作者：

FRIAR, PMK

REYNOLDS, SL

机构：

[1] Department of Food Science and Technology, University of Reading, Whiteknights, Reading RG6 2AP

[2] MAFF, Food Safety Directorate, Food Science Laboratory, Norwich NR4 7UQ, Colney Lane

来源：

FOOD ADDITIVES AND CONTAMINANTS | 1991年 / 8卷 / 05期

关键词：

POTATOES; THIABENDAZOLE RESIDUES; CULINARY PROCESSING; MICROWAVE-BAKING; OVEN-BAKING;

D O I：

10.1080/02652039109374015

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effect of microwave- and oven-baking on residues of the postharvest fungicide thiabendazole (E 233) in potatoes was investigated by comparing amounts present in raw, microwave- and oven-baked tubers. The levels of residues in the whole potato tubers were based on the determination of thiabendazole in peelings and flesh of potato tubers by reversed-phase HPLC analysis with fluorescence and UV detection after extraction with dichloromethane in the presence of anhydrous sodium sulphate. Amounts of thiabendazole determined after microwave- and oven-baking showed that thiabendazole was predominantly retained in the peelings (96.3-98.80%) and not lost during the two types of processing treatments at ca. 100-degrees-C. Thus residues did not migrate into the flesh of the tubers.

引用

页码：617 / 626

页数：10

共 8 条

[1] Joint FAO/WHO Food Standards Programme, Codex Maximum Limits for Pesticide Residues, pp. 65-66, (1986)
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[3] Jamieson J.A., Duncan H.J., Determination of thiabendazole residues in potatoes using high pressure liquid chromatography, Potato Research, 32, pp. 123-126, (1989)
[4] Lenza-Rizos C.H., Thiabendazole residues on and in potato tubers after postharvest treatment, Annates De I'institut Phytopathologique Benaki, 15, pp. 29-34, (1986)
[5] Report of the Working Party on Pesticide Residues (1977-1981), (1982)
[6] Mawson K., (1990)
[7] Statutory Instrument 1988 No 1378, (1988)
[8] Worthing C.R., Walker S.B., The Pesticide Manual, 8Th Edn, (1987)

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