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來源資料
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; | 書刊名 | 食品科學 |
| 卷 期 | 22:5 1995.10[民84.10] |
| 頁 次 | 頁550-555 |
| 分類號 | 412.37 |
| 關鍵詞 | 農藥; 雞蛋; 烹調; 飛佈達; 陶斯松; Pesticides; Eggs; Cooking; DDT; Heptachlor; Chlorpyrifos; |
| 語 文 | 英文(English) |
| 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. |
本系統中英文摘要資訊取自各篇刊載內容。