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International Journal of Latest Research in Science and Technology

DOI:10.29111/ijlrst   ISRA Impact Factor:3.35

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DISSIPATION AND TRANSFORMATION OF INSECTICIDE RESIDUES IN FRESH, DRIED ROSES AND TEA (ROSE INFUSION)

Open Access

International Journal of Latest Research in Science and Technology Vol.8 Issue 6, pp 12-15,Year 2019

DISSIPATION AND TRANSFORMATION OF INSECTICIDE RESIDUES IN FRESH, DRIED ROSES AND TEA (ROSE INFUSION)

Miao-Fan Chen, Chi-Jung Shen, Shuan-Rung Hsiao

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Received : 09 November 2018; Accepted : 26 December 2019 ; Published : 31 December 2019

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Abstract

Modified QuEChERS method was applied to study the dissipation of insecticides in rose and its processing products. Concentrated rates of pesticide residues were 1.5-5.3 times from fresh roses transferred to dried ones at 80℃ for 3 h. Approximately 1.1-86.9% of residues were soaked to the infusion from dried roses by boiling water. The rapid method allowed us to quickly inspect the residues of pesticides in rose processing products. The residues in rose flowers declined with time and reached below the Taiwan maximum residue limits (MRLs) of 0.5 mg/kg for chlorpyrifos and imidiclorprid.

Key Words   
Rose; Dissipation; Processing; Insecticide residues

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To cite this article

Miao-Fan Chen, Chi-Jung Shen, Shuan-Rung Hsiao , " Dissipation And Transformation Of Insecticide Residues In Fresh, Dried Roses And Tea (rose Infusion) ", International Journal of Latest Research in Science and Technology . Vol. 8, Issue 6, pp 12-15 , 2019

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