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頁籤選單縮合
題名 | Effects of Cooking on Pesticide Residues in Chicken Eggs=烹調對雞蛋中殘留農藥之影響 |
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作者 | 許順堯; 邱惠真; 沈添富; Hsu, S. Y.; Chiou, H. J.; Shen, T. F.; Epstein,R. L.; |
期刊 | 食品科學 |
出版日期 | 19951000 |
卷期 | 22:5 1995.10[民84.10] |
頁次 | 頁550-555 |
分類號 | 412.37 |
語文 | eng |
關鍵詞 | 農藥; 雞蛋; 烹調; 飛佈達; 陶斯松; Pesticides; Eggs; Cooking; DDT; Heptachlor; Chlorpyrifos; |
中文摘要 | 本研究探討水煮及炒對雞蛋中殘留之p, p'-DDT、飛佈達及陶斯松之影響。實驗結果指出炒無法降低蛋中之DDT及飛佈達,卻可減少蛋黃中38%之陶斯松。水煮可製解全部陶斯松及平均16%之DDT和其代謝產物,對飛佈達和其氧化物則沒有顯著之影響。 |
英文摘要 | The effects of boiling and scrambling on p, p'-DDT, heptachlor and chlorpyroifos residues in whole eggs and egg yolks were studied. Results showed that cooking by scrambling did not affect DDT and heptachlor in eggs, but reduced 38% of chlorpyrifos in egg yolks. Hard-boiling the shell eggs degraded all the chlorpyrifos and an average of 16% of the total amount of DDT and metabolites. Heptachlor and heptachlor epoxide were not significantly changed by the hard-boiling method. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。