Degradation of acephate and its metabolite methamidophos in rice during processing and storage

The degradation of acephate and its metabolite methamidophos during different stages of commercial processing, homing processing, and storage was assessed. Residues were determined by a simple gas-chromatographic method using a flame photometry detector. Acephate and methamidophos mostly remained in rice hull fractions, and hulling significantly reduced acephate and methamidophos in rice. Commercial processing caused the loss of 86% of acephate and 35.9% of methamidophos from rough brown rice to polished rice, whereas home processing caused the loss of 83.9% of acephate and 70% of methamidophos from polished rice to cooked rice. Washing for 5, 15, and 30 min (with tap water, 0.9% NaCl, and 0.1% Na2CO3) caused an average loss in the range of 9.8%–35.3% of acephate and 9.7%–45.2% of methamidophos. Extending washing time and adding a small amount of soda into the washing solution can efficiently eliminate acephate and methamidophos. The stability of acephate and methamidophos in polished rice was studied at different storage intervals, from 7 to 42 days at ambient temperatures (25 °C). Methamidophos was found to be more persistent than acephate