한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제18권6호
  • /
  • Pages.562-568
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  • 2003
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
권호 표지

깻잎장아찌 제조과정 중의 잔류농약 제거 효과 연구

Removal Efficiency of Residual Pesticides During Processing of Perilla Jangachi preparation

  • 남상민 (이화여자대학교 생활환경대학 식품영양학과) ;
  • 이혜란 (이화여자대학교 생활환경대학 식품영양학과) ;
  • 이종미 (이화여자대학교 생활환경대학 식품영양학과)
  • Nam, Sang-Min (Dept. of Food & Nutrition, Ewha Womans University) ;
  • Lee, Hye-Ran (Dept. of Food & Nutrition, Ewha Womans University) ;
  • Lee, Jong-Mee (Dept. of Food & Nutrition, Ewha Womans University)
  • 발행 : 2003.12.30
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초록

This study was performed to study the removal efficiency of residual organophosphorus pesticides with process for making Perilla Jangachi. Two organophosphorus pesticides(chlorpyrifos-methyl and fenitrothion) were artificially attached to Perilla leaves. Then Perilla leaves were washed with detergent solution for 1minute and rinsed 2 times each for 1 minutes. After washing with neutral detergent solution, Perilla Jangachi was made with 2 steps of optimal condition. As a pretreatment, when soaked with 2% salt concentration solution for 42hours, the removal rate of residual pesticides was 81.75% of chlorpyrifos-methyl and 76.82% of fenitrothion. When Perilla leaves were steamed for 72 seconds after soaking, it became 88.94% and 82.19%, respectively. Finally, after making optimal Perilla Jangachi with 27% onion contents, removal rate was 89.12% of chlorpyrifos-methyl and 82.76% of fenitrothion. Consequently, it appeared that the process for making Perilla Jangachi effectively removed the residual pesticides of Perilla leaves.

키워드

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