Figure 1.
Scheme of processing rice from-harvest-to-dining-table.
Table 1.
Retention time, monitoring ions and collision energy of chlorpyrifos and TCP in the multiple reaction monitoring mode.
Table 2.
Chlorpyrifos and TCP residues in rice during food processing.
Table 3.
Maximum residue limits (MRLs) for chlorpyrifos in rice (mg/kg).
Figure 2.
Declines of chlorpyrifos and its toxic metabolite TCP residues in rice during food processing.
Table 4.
Processing factors (PFs) for individuals and cumulative (PFcum).