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＜departmental bulletin paper＞
Study on residual components from agricultural chemicals in food : II. Value of mercury in rice

Creator
Creator Name
古谷, 貞治
Furutani, Sadaji
Affiliation
Affiliation Name
九州大学農学部食品分析学教室
Laboratory of Food Analysis, Faculty of Agriculture, Kyushu University
Creator Name
筬島, 豊
Osajima Yutaka
Affiliation
Affiliation Name
九州大学農学部食品分析学教室
Laboratory of Food Analysis, Faculty of Agriculture, Kyushu University
Language
Japanese
Publisher
九州大學農學部
Faculty of Agriculture, Kyushu University
Date
1965-05
Source Title
Science bulletin of the Faculty of Agriculture, Kyushu University
Vol
21
Issue
4
First Page
371
Last Page
376
Publication Type
Version of Record
Access Rights
open access
JaLC DOI
https://doi.org/10.15017/22944
Related DOI
九州大學農學部學藝雜誌 || 21(4) || p371-376
Science bulletin of the Faculty of Agriculture, Kyushu University || 21(4) || p371-376
http://www.agr.kyushu-u.ac.jp/
Related URI
九州大學農學部學藝雜誌 || 21(4) || p371-376
Science bulletin of the Faculty of Agriculture, Kyushu University || 21(4) || p371-376
http://www.agr.kyushu-u.ac.jp/
Relation
九州大學農學部學藝雜誌 || 21(4) || p371-376
Science bulletin of the Faculty of Agriculture, Kyushu University || 21(4) || p371-376
http://www.agr.kyushu-u.ac.jp/

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Details

Record ID
22944
Peer-Reviewed
Unrefereed
Subject Terms
食品
残留農薬
水銀含量
幼穂期散布
出穂後散布
炊飯
玄米
精白米
ISSN
0368-6264
NCID
AN0005519X
Notes
The concentrations of mercury were compared in rice dusted with mercury-fungicides and in undusted rice. 1) The concentration of mercury in unhulled rice was 30 to 35 μg% and that in polished rice was about 20 μg% (undusted rice). 2) There was a distinct increment of mercury content in rice by dusting of the mercuryfungicides, that is 55 μg% in unhulled and 30 μg% in polished rice dusted at flower primordia stage, and 90 μg% and 59 μg% in rice at heading stage. 3) Only 30% of the mercury content in rice was decreased by polishing and the rate was high at the first step. 4) No reduction of the mercury content was observed by cooking, but above 10% of the concentration was decreased in rice dusted with the fungicides at heading stage.
米の水銀含量を測定し次の知見を得た. 1) 米の水銀含量は玄米30μg%,精白米で20μg%であつた(水銀剤無散布). 2) 水銀農薬の散布により水銀含量は増大し,幼穂期散布区では玄米55μg%,精白米30μg%,出穂後散布区では玄米90μg%,精白米59μg%であつた. 3) 精白によつて米粒中から取り除かれる水銀は全含量の約30%に過ぎなかつた.ヌカへの水銀移行率は精白の初期段階(精白歩合99%)で最も高かつた. 4) 炊飯によつては水銀の含量は大して変化しなかつた.しかし,出穂後水銀剤を散布した区のものでは炊飯により玄米,精白米とも約10%以上減少した.
Created Date 2012.07.24
Modified Date 2022.11.11

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