Table 5.

Effects of boiling on carbendazim residues in the mushroom and the soup (N = 5)

Boiling methods	Before boiling (mg kg−1)	After boiling (mg kg−1)	Removal rate (%)
Boiled with lid covered	0.101	0.075 ± 0.0232	25.74 ± 2.28
	1.05	0.462 ± 0.0061	56.00 ± 0.58
	7.51	0.309 ± 0.044	95.89 ± 0.59
Boiled without lid	0.101	<LOD	>70.30
	1.05	0.098 ± 0.0020	90.67 ± 0.19
	7.51	0.605 ± 0.0531	91.95 ± 0.71
Boiling of the soup with lid covered	0.101a	<LOD	–
	1.05a	<LOD	–
	7.51a	<LOD	–
Boiling of the soup without lid	0.101a	<LOD	–
	1.05a	<LOD	–
	7.5a	<LOD	–

^aResidue level of mushroom before boiling.

LOD, limit of detection