Abstract:

Depletion of pesticide residues during boiling process is the important data for risk assessment. However, the related investigations have not been yet reported in China. The effect of boiling process on the residual level of acephate, dimethoate, triazophos, fenitrothion and chlorpyrifos in samples of cucumber, eggplant, round green pepper, Chinese cabbage, green vegetable, carrot, cabbage, celery, cauliflower and beans were determined by gas chromatography. Results showed that during boiling process different residual amounts of organophosphorus pesticides were observed in different species of vegetables. The depletion rate was ranged from 71.1% to 100% for acephate, 16.2% to 45.6% for dimethoate, 40.1% to 85.5% for triazophos, 25.8% to 61.5% for fenitrothion and 12.8% to 26.6% for chlopyrifos.

Key words: pesticide residue, boiling process, vegetable, digestion rate