The Korean Journal of Pesticide Science (농약과학회지)

The Korean Society of Pesticide Science (한국농약과학회)
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Processing factors of azoxystrobin in processed ginseng products

인삼 가공품 중 azoxystrobin의 가공계수

  • Lee, Jae-Yun (Department of Environmental and Biological Chemistry, College of Agriculture, Life and Environmental Sciences, Chungbuk National University) ;
  • Noh, Hyun-Ho (Department of Environmental and Biological Chemistry, College of Agriculture, Life and Environmental Sciences, Chungbuk National University) ;
  • Lee, Kwang-Hun (Residue Technical Research Institute, Dong Bang Agro Corp.) ;
  • Park, Hyo-Kyoung (Environmental Toxicology Division, Toxicological Research Center, Hoseo University) ;
  • Oh, Jae-Ho (National Institute of Food and Drug Safety Evaluation) ;
  • Im, Moo-Hyeog (Korea Food and Drug Administration) ;
  • Kwon, Chan-Hyeok (Korea Food and Drug Administration) ;
  • Lee, Joong-Keun (Korea Health Industry Development Institute) ;
  • Woo, Hee-Dong (Korea Health Industry Development Institute) ;
  • Kwon, Ki-Sung (Busan Regional Food and Drug Administration) ;
  • Kyung, Kee-Sung (Department of Environmental and Biological Chemistry, College of Agriculture, Life and Environmental Sciences, Chungbuk National University)
  • 이재윤 (충북대학교 농업생명환경대학 환경생명화학과) ;
  • 노현호 (충북대학교 농업생명환경대학 환경생명화학과) ;
  • 이광헌 ((주)동방아그로 기술연구소) ;
  • 박효경 (호서대학교 안전성평가센터) ;
  • 오재호 (식품의약품안전평가원) ;
  • 임무혁 (식품의약품안전청) ;
  • 권찬혁 (식품의약품안전청) ;
  • 이중근 (한국보건산업진흥원) ;
  • 우희동 (한국보건산업진흥원) ;
  • 권기성 (부산지방식품의약품안전청) ;
  • 경기성 (충북대학교 농업생명환경대학 환경생명화학과)
  • Received : 2012.09.10
  • Accepted : 2012.09.23
  • Published : 2012.09.30
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Abstract

This study was carried out to evaluate the residual characteristics of azoxystrobin in fresh ginseng and calculate its processing factors in processed products, such as dried ginseng, red ginseng and their extracts. Azoxystrobin was sprayed annually onto four-year-old ginseng according to its pre-harvest interval (PHI) for two years. Harvested ginsengs were processed according to the commercially well-qualified conventional methods provided by the Korea Ginseng Corporation. Limits of detection (LODs) of azoxystrobin in fresh ginseng and its processed products were 0.001 and 0.002 mg/kg, respectively. Also limits of quantitation (LOQs) in fresh ginseng and its processed products were 0.003 and 0.007 mg/kg, respectively. Recoveries of the analytical methods in fresh ginseng and its processed products ranged from 69.3 to 114.8%. Highest residue amounts in fresh ginseng and its processed products were 0.025 and 0.118 mg/kg, respectively. Processing factors of the processed products ranged from 1.85 to 3.17 in four-year-old ginseng and from 2.48 to 5.84 five-year-old ginseng.

인삼 및 가공품 중 azoxystrobin의 잔류특성 및 가공계수를 산출하기 위하여 재배중인 4년근 수삼에 2년간 안전사용기준에 따라 시험농약을 살포한 후, 각각 4년근과 5년근을 수확하였다. 인삼은 (주)한국인삼공사의 공인된 방법에 따라 건삼과 홍삼을 제조한 후 건삼 및 홍삼의 물농축액과 알코올농축액을 제조하였다. 수삼과 가공품 중 시험농약의 검출한계는 각각 0.001과 0.002 mg/kg이었으며, 정량한계는 각각 0.003과 0.007 mg/kg이었다. 분석법의 회수율은 69.3-114.8%이었으며, 인삼 중 최대잔류량은 수삼 0.025, 가공품 0.118 mg/kg이었다. 4년근 수삼 중 시험농약의 잔류량을 기준으로 산출한 가공품의 가공계수는 1.85-3.17의 범위였으며, 5년근의 경우 2.48-5.84의 범위이었다.

Keywords

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