식품처리에 따른 농약 잔류량 변화에 관한 연구

A Study on the Changes of Pesticide Residues by Food Treatments

In order to evaluate the Korean pesticide exposure risk by food intake, the correction factor of each culinary treatment (washing, peeling, steaming, boiling, and salting) in representative food samples was calculated. Food samples were soaked for 60min in the specifically composed pesticide solution which was based on the maximuin residue concentration of real foods or MRLs. The samples were dried in hume hood for 3hours and processed according to the treatments such as washing, peeling , steaming, boiling, and salting. Then, The processed samples were analysed to measure the residual concentration of each pesticide by CDFA s method. This study ·shows that washing was an efficient method to remove pesticide from food and the removal rate was dependent on the character of food and pesticide : The removal efficiency was higher for cucumber and apple than that for Korean lettuce(p<0.01) and n-methyl carbamates were removed more efficiently than organophosphorus and organochlorine pesticides(p<0.01). The removal efficiency of culinary treatments, such as boiling, was associated with physicochernical properties of pesticides, such as molecular weight, boiling point, melting point, and solubility in water.