中国食品学报2012，Vol.12Issue(4)：187-194,8.
三唑磷在稻米中的残留及其加工影响与膳食暴露评估
Residue of Triazophos in Rice and Effects of Processing on Its Dietary Exposure Assessment
摘要
Abstract
With the rice sprayed pesticides in field, processing stimulated in lab and detection by gas chromatogra-phy(GC-FPD), the residue of triazophos in brown rice and polished rice, the effects of processing and its dietary exposure assessment were studied. The results showed that the residue of triazophos in rice was related with the dose, time and interval. For the recommended dose, the range of triazophos in brown rice and polished rice was 0.020-0.214 mg/kg and 0.007-0.074 mg/kg, respectively; however, for the 1.5 times dose, which was 0.041-1.404 mg/kg and 0.01-0.075 mg/kg, respectively. The elutriating and steaming of rice cooker, microwave oven and autoclave could significantly reduce the residue of tirazophos in brown rice (p<0.05). The effect of different steaming methods on the residue of triazophos in steamed rice was no significant different(p>0.05). The risk quotient value was higher for the youth than for the old, and the max value was about 2.5 times for the min value. The range of risk quotient for the male and the female was 2.7%-68.2% and 2.6%~71.7%, respectively, which would be reduced about 6.6%~34.1%, taken into account of the factor of elutriating and steaming. The conclusion is that the residue of triazophos in brown rice was higher than in polished rice, which was all below the MRL of 0.05 mg/kg when the pre-harvest interval is 60 d for different treatment, and the elutriating with steaming step could reduce the residue, the risk quotient of its dietary exposure was safe for all the consumers.关键词
三唑磷/稻米/残留/加工/暴露评估/风险商Key words
triazophos/ rice/ residue/ processing/ dietary exposure assessment/ risk quotient引用本文复制引用
袁玉伟,叶雪珠,王强,杨桂玲,孙彩霞,张志恒..三唑磷在稻米中的残留及其加工影响与膳食暴露评估[J].中国食品学报,2012,12(4):187-194,8.基金项目
浙江省食品安全协调办项目(2008R19A60C01) （2008R19A60C01）
