effect of cooking process on the residues of three carbamate pesticides in rice

نویسندگان

maryam amirahmadi department of pharmacology and toxicology, school of pharmacy, shahid beheshti university of medical sciences, tehran, iran. food and drug control laboratories, food and drug deputy, ministry of health and medical education, tehran, iran. food and drug

shahram shoeibi food and drug control laboratories, food and drug deputy, ministry of health and medical education, tehran, iran. food and drug control laboratories, food and drug deputy, ministry of health and medical education, tehran, iran. food and drug laboratorie

hassan yazdanpanah department of pharmacology and toxicology, school of pharmacy, shahid beheshti university of medical sciences, tehran, iran. food and drug laboratories research center, ministry of health and medical education, tehran, iran.

morteza pirali-hamedani department of pharmacology, school of pharmacy, tehran university of medical sciences, tehran, iran. food and drug control laboratories, food and drug deputy, ministry of health and medical education, tehran, iran. food and drug laboratories research ce

چکیده

a gas chromatography mass spectrometry with spike calibration curve method was used to quantify three carbamate pesticides residue in cooked white rice and to estimate the reduction percentage of the cooking process duration. the selected pesticides are three carbamate pesticides including carbaryl and pirimicarb that their mrl is issued by “the institute of standards of iran” and propoxur which is used as a widely consumed pesticide in rice. the analytical method entailed the following steps: 1) blending 15 g cooked sample with 120 ml acetonitrile for 1 min in solvent proof blender; 2) adding 6 g nacl and blending for 1 min; 3) filtering upper layer through 25 g anhydrous na2so4; 4) cleaning up with psa and mgso4; 5) centrifuging for 7 min; 6) evaporating about 0.3 ml and reconstituting in toluene till 1 ml; 7) injecting 2 μl extract into gc/ms and analyzing by single quadruple selected ion monitoring gc/ms-sq-sim. the concentration of pesticides and the percentage of pesticides amounts after the cooking were determined by gas chromatography mass-spectrometry (gc/ms) using with interpolation of the relative peak areas for each pesticide to internal standard peak area in the sample on the spiked calibration curve. calibration curve was linear over the range of 25 to1000 ng/g, and loq was 25 ng/g for all three pesticides. the percent of loss for the three pesticides were 78%, 55% and 35% for carbaryl, propoxur and pirimicarb respectively. different parameters such as vapor pressure, boiling point, and suspect ability of the compound to hydrolysis, could be responsible for the losing of pesticides during the cooking process.

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Effect of Cooking Process on the Residues of Three Carbamate Pesticides in Rice

A gas chromatography mass spectrometry with spike calibration curve method was used to quantify three carbamate pesticides residue in cooked white rice and to estimate the reduction percentage of the cooking process duration. The selected pesticides are three carbamate pesticides including carbaryl and pirimicarb that their MRL is issued by “The Institute of Standards of Iran” and propoxur whic...

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15 صفحه اول

The Effects of House Cooking Process on Residue Concentrations of 41 Multi-Class Pesticides in Rice

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عنوان ژورنال:
iranian journal of pharmaceutical research

جلد ۲۰۱۱، شماره ۳، صفحات ۱۱۹-۱۲۶

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