Effects of storage and processing on residue levels of chlorpyrifos in soybeans
文献类型：期刊论文
| 作者 | Liu, Fengmao; Zhao, Liuwei; Ge, Jing; Jiang, Naiwen |
| 刊名 | FOOD CHEMISTRY
 |
| 出版日期 | 2014 |
| 英文摘要 | The residue levels of chlorpyrifos in soybeans during storage and processing were investigated. Soybeans were treated with chlorpyrifos aqueous solution and placed in a sealed plastic container. The residue of chlorpyrifos was determined in soybeans at six time points within 0 and 112 days during storage and oil processing of the soybeans was conducted. The analysis of the residues of chlorpyrifos was carried out by gas chromatography-mass spectrometry (GC-MS). Results show that the dissipation of chlorpyrifos in soybeans is about 62% during the storage period. Moreover, the carryover of the residues from soybeans into oil is found to be related to the processing methods. Processing factor, which is defined as the ratio of chlorpyrifos residue concentration in oil sample to that in the soybean samples, was 11 and 0.25 after cold and hot pressing, respectively. (C) 2013 Elsevier Ltd. All rights reserved. |
| 源URL | [http://202.127.146.157/handle/2RYDP1HH/449]  |
| 专题 | 中国科学院武汉植物园 |
| 推荐引用方式 GB/T 7714 | Liu, Fengmao,Zhao, Liuwei,Ge, Jing,et al. Effects of storage and processing on residue levels of chlorpyrifos in soybeans[J]. FOOD CHEMISTRY,2014. |
| APA | Liu, Fengmao,Zhao, Liuwei,Ge, Jing,&Jiang, Naiwen.(2014).Effects of storage and processing on residue levels of chlorpyrifos in soybeans.FOOD CHEMISTRY. |
| MLA | Liu, Fengmao,et al."Effects of storage and processing on residue levels of chlorpyrifos in soybeans".FOOD CHEMISTRY (2014). |
入库方式： OAI收割
来源：武汉植物园
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