The effects of cooking on the residue levels of monocrotophs,chlorpyrifos,malathion,parathion and dichlorvos in samples of French bean were determined by gas chromatography.

• 采用气相色谱法检测了久效磷、毒死蜱、马拉硫磷、对硫磷、敌敌畏5种有机磷农药在菜豆烹饪过程中残留量的变化。