Residual characteristics of buprofezin during rice processing

In this study, we aimed to analyze changes in the residual levels of buprofezin during milling, washing, cooking, and processing rice make porridge, cakes, cookies. The pesticide residue were analyzed using high-performance liquid chromatograph with UV detector. level brown was 21.8 mg/kg, after that polished 1.73 elimination 92.1% residue. rate reduction washing 21.6-57.3%, decreased by 27.4-67.2%. When cooked an electric cooker pressure cooker, reduced 51.7 55.5%, respectively. washed 83.6 82.3%, soaked for 30 min then 87.1 88.0%, After into cookies, 89.7, 82.0, 79.4%, respectively, compared rice. conclusion, various methods decrease buprofezin.