抄録
Pesticide residues refer to residues of pesticides used in the production process of agricultural products for the purpose of weed and pest control in crops. Even when used as a pesticide, residues remain in agricultural products, processed foods, and the environment in trace amounts, making it difficult to completely eliminate these chemicals. Therefore, it is necessary to analyze pesticide residues in foods and use these data for regulation and evaluation.
This paper first presents the current status of pesticide residue analysis in foods. The four main steps (sample preparation, extraction, purification, and quantification) are explained, and points of caution are presented. The listed as notified test methods by the MHLW (Ministry of Health, Labour and Welfare) and the specific analytical methods (QuEChERS [a dispersed solid-phase extraction method] and QuPPe method [for polar pesticides]) are discussed. The choice of analysis method according to the purpose of analysis (for risk management or risk assessment) is described. Finally, findings on future issues and expected measurement techniques (μ-SPE, LPGC, APGC, etc.) in pesticide residues analysis of foods are discussed.
It is hoped that further development of pesticide residue analysis methods will ensure food safety in the future.
