Translocation, degradation, distribution and processing of pesticides from soybeans to soybean sprouts

This study systematically investigated the translocation, degradation, distribution and processing of 12 pesticides between soybeans and soybean sprouts. Results revealed that the pesticides were transferred from soybeans to soybean sprouts, with their concentrations following the order of cotyledons > soybean sprouts > hypocotyls. However, the concentrations of all pesticide residues except for the metabolite acetamiprid-N-desmethyl (translocation factor [TF], 0.18-4.15) decreased in soybean sprouts during germination, with TF values of 0.0002-0.52. Pesticide with higher log Kow values were more likely to remain in soybean sprouts during germination. Washing, boiling and storing removed different amounts of pesticide residues from soybean sprouts, with processing factor (PF) values of 0.01-1.11 (mostly <1). However, stir-frying initially decreased but subsequently increased the amount of pesticide residues in soybean sprouts with an increase in stir-frying time (PF range, 0.48-1.69, mostly <1). Overall, this study provides reliable basic data for the healthy consumption of soybean sprouts for humans.