쌀 가공 중 buprofezin의 잔류 특성

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.