초록
건조에 의한 마늘 중 농약의 잔류특성을 구명하기 위하여 마늘에 등록되어 사용 중인 azoxystrobin과 flutolanil의 표준희석 용액에 각각 1분과 5분간 침지한 후 동결 건조하였으며, 건조 전후 마늘 중 잔류농약은 GLC-ECD/NPD를 이용하여 분석하였다. 건조전후 마늘 중 시험농약의 회수율은 81.96-98.18%이었다. 건조 전 마늘 중 azoxystrobin과 flutolanil의 잔류량은 1분 침지에서 각각 0.34와 1.18 mg/kg, 5분 침지에서 0.44와 2.15 mg/kg이었으며, 건조 마늘 중 시험농약의 잔류량은 1분 침지에서 0.80과 4.51 mg/kg, 5분 침지에서 1.03과 5.28 mg/kg으로 건조 후 잔류농약의 농도는 증가하였다. Azoxystrobin의 가공계수는 1분과 5분 침지에서 각각 2.35와 2.34이었고, flutolanil의 가공계수는 1분과 5분 침지에서 각각 1.19와 1.17이었다. 건조전후 마늘 중 시험농약의 감소계수는 0.94-0.97 범위로서 동결건조 과정 중 시험농약은 거의 소실되지 않았다.
In order to elucidate residual characteristics of pesticides in garlic by drying, azoxystrobin and flutolanil used for garlic were treated to the garlic by dipping for 1 and 5 min into their standard diluents and then the garlic was dried with a freeze-drier. The test pesticides were analyzed with a GLC-ECD/NPD. Recoveries of the pesticides ranged from 81.96 to 98.18%. Amount of azoxystrobin and flutolanil in fresh garlic were 0.34 and 1.18 mg/kg in case of dipping for 1 min. and 0.44 and 2.15 mg/kg in case of dipping for 5 min., respectively. Also, amount of azoxystrobin and flutolanil in dried garlic were 0.80 and 4.51 mg/kg in case of dipping for 1 min. and 1.03, 5.28 mg/kg in case of dipping for 5 minute, respectively, representing that concentration of the test pesticides in garlic were increased by drying. In case of dipping for 1 and 5 min., processing factors of azoxystrobin were 2.35 and 3.34 and those of flutolanil were 1.19 and 1.17, respectively. Reduction factors of the pesticides in garlic were range from 0.94 to 0.97, indicating that few amounts of the test pesticides in garlic were dissipated by freeze-drying.
