농약과학회지 (The Korean Journal of Pesticide Science)

  • 제17권4호
  • /
  • Pages.237-243
  • /
  • 2013
  • /
  • 1226-6183(pISSN)
  • /
  • 2287-2051(eISSN)
한국농약과학회 (The Korean Society of Pesticide Science)
권호 표지
DOI QR코드

DOI QR Code

엽채류에 엽면 살포된 농약의 세척 방법에 따른 제거

Removal of Pesticide Residues in Field-sprayed Leafy Vegetables by Different Washing Method

  • 권혜영 (농촌진흥청 국립농업과학원 농산물안전성부) ;
  • 김택겸 (농촌진흥청 국립농업과학원 농산물안전성부) ;
  • 홍수명 (농촌진흥청 국립농업과학원 농산물안전성부) ;
  • 김찬섭 (농촌진흥청 국립농업과학원 농산물안전성부) ;
  • 백민경 (농촌진흥청 국립농업과학원 농산물안전성부) ;
  • 김두호 (농촌진흥청 국립농업과학원 농산물안전성부) ;
  • 손경애 (농촌진흥청 국립농업과학원 농산물안전성부)
  • Kwon, Hyeyoung (Department of Agro-food Safety, National Academy of Agriculture Science, Rural Development Administration) ;
  • Kim, Taek-Kyum (Department of Agro-food Safety, National Academy of Agriculture Science, Rural Development Administration) ;
  • Hong, Su-Myeong (Department of Agro-food Safety, National Academy of Agriculture Science, Rural Development Administration) ;
  • Kim, Chan-Sub (Department of Agro-food Safety, National Academy of Agriculture Science, Rural Development Administration) ;
  • Baeck, Minkyeong (Department of Agro-food Safety, National Academy of Agriculture Science, Rural Development Administration) ;
  • Kim, Doo-Ho (Department of Agro-food Safety, National Academy of Agriculture Science, Rural Development Administration) ;
  • Son, Kyung-Ae (Department of Agro-food Safety, National Academy of Agriculture Science, Rural Development Administration)
  • 투고 : 2013.10.25
  • 심사 : 2013.11.18
  • 발행 : 2013.12.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

우리가 주로 생체로 먹는 들깻잎, 상추를 하우스에서 재배하고 안전사용기준을 준수하여 약제를 살포한 후 수확하여 다양한 세척액의 시간별 제거율을 조사하고 가정에서 주로 사용하는 방법인 흐르는 물에 씻는 방법과 물을 받아 씻는 방법의 제거효율을 비교하였다. 들깻잎의 경우 잔류농약의 제거율은 수돗물 3~63%, 소금물 2~58%, 녹차액 6~74%, 세제액 8~86%였다. 세제액만이 수돗물과 유의성 있는 차이를 보였고 다른 세척액은 수돗물과 유의성이 없었다. 세척시간이 증가함에 따라 제거율도 증가하였으나 세제액의 1분 세척과 3분 세척만이 유의한 차이가 있었고 다른 처리들은 세척시간별로 제거율의 유의한 차이가 없었다. 흐르는 물에 씻는 방법과 물을 받아 씻는 방법을 조사한 결과 상추를 흐르는 물에 1회 세척시 8~68%, 물을 받아 세척시 7~64% 농약이 제거되었고 물과 시간은 흐르는 물에 세척시 17.5 L, 2.9분이 소비되었고 물을 받아 세척시 4 L, 1분이 소비되었다. 물을 받아 3회 세척시 16.5~76.6%의 농약이 제거되었으며 물과 시간은 12 L와 3분이 소비되었다. 따라서 물을 받아 세척하는 것이 물과 시간을 절약하면서 제거율을 높일 수 있는 것으로 생각되었다.

Pesticides were sprayed on perilla leaf and leafy lettuce in a greenhouse and the reduction rate of pesticide residues on each vegetable by washing were tested. The reduction rate of pesticide residues by washing for 30 sec~3 min on perilla leaf were 3~63% in tap water, 2~58% in salt water, 6~74% in green tea water, and 8~86% in detergent solution. The detergent solution only showed significant difference in reduction rates compared to the tab water washing. Considering reduction effects of the washing duration, it was showed that the reduction rates were a pattern of inclining as the duration of washing process increased, but there was no significant difference in the reduction rates except the reduction rates between washing in the detergent solution for 1 min and 3 min. Comparing washing in flowing tab water and in stagnant tab water with leafy lettuce, the reduction rate by one time washing were 8~68% in flowing tab water and 7~64% in stagnant tab water. The water and the time used in this experiment were 17.5 L, 2.9 min with flowing tab water and 4 L, 1 min with stagnant tab water. The reduction rate by 3 times washing in stagnant tab water were 16.5~76.6%, and the water and the time used were 12 L, 3 min. Therefore, when the water and the time used to wash vegetables were considered, washing two or three times in stagnant tab water could be more effective than washing one time in flowing tab water.

키워드

참고문헌

  1. Athanasopoulos, P. E. and C. Pappas (2000) Effects of fruit acidity and storage conditions on the rate of degradation of azinphos-methyl on apples and lemons. Food Chemistry, 69:69-72. https://doi.org/10.1016/S0308-8146(99)00241-1
  2. Athanasopoulos, P. E., C. Pappas, N. V. Kyriakidis and A. Thanos (2005) Degradation of methamidophos on soultanina grapes on the vines and during refrigerated storage. Food Chemistry, 91:235-240. https://doi.org/10.1016/j.foodchem.2003.10.018
  3. Awasthi, M. D. (1993) Decontamination of insecticide residues on mango by washing and peeling. Journal of Food Science Technology, 30:132-133.
  4. Banna, A. A. and N. S. Kawar (1982) Behavior of parathion in apple juice processed into cider and vinegar. Journal of Environmental Science and Health Part BPesticides Food Contaminants and Agricultural Wastes, 17:505-514. https://doi.org/10.1080/03601238209372337
  5. Cabras, P. (1997) Persistence of Insecticide Residues in olives and olive oil. Journal of Agricultural and Food Chemistry, 45:2244-2247. https://doi.org/10.1021/jf960922e
  6. Cabras, P., A. Angioni, V. L. Garau, M. Melis, F. M. Pirisi and F. Cabitza (2005) Pesticide residues on field-sprayed apricots and in apricot drying processes. Journal of Agricultural and Food Chemistry, 46:2306-2308.
  7. Cogburn, R. R., R. A. Simonaitis and B. D. Webb (1990) Fate of malathion and chlorpyriphos methyl in rough rice and milling fractions before and after parboiling and cooking. Journal of Economic Entomology, 83:1636-1639. https://doi.org/10.1093/jee/83.4.1636
  8. Han, S. H. and H. B. Jo (1999) Effect of Storage Temperature, Washing, and Cooking on Postharvest-treated Pesticide Residues in Polished Rice. Journal of Food Hygiene and Safety 14(1):9-16
  9. Han, S. H., S. K. Park, O. H. Kim, Y. H. Choi, H. J. Seoung, Y. J. Lee, J. H. Jung, Y. H. Kim, I. S. Yu, Y. K. Kim, K. Y. Han and Y. Z. Chae (2012) Monitoring of pesticide residues in commercial agricultural products in the northern area of Seoul, Korea. The Korean Journal of Pesticide Science 16(2):109-120 https://doi.org/10.7585/kjps.2012.16.2.109
  10. Hegazy, M. E. A., M. Abdel-Razik, M. M. Diab and M. M. Abu-Zahw (1988) Sumithion residues on and in potato tubers. Annals of Agricultural Science-Cairo, 33:1291-1298.
  11. Hwang, L., A. Kim, B. Jung, J. Lee, J. Shin, Y. Park, H. Park, M. Kim, K. Park, E. Yun and M. Kim (2013) Removal of Pesticides during Washing and Cooking of Rice. Journal of Food Hygiene and Safety 28(1):31-35 https://doi.org/10.13103/JFHS.2013.28.1.031
  12. Jegal, S. A., Y. S. Han and S. A. Kim, Organophosphorus pesticides removal effect in rice and Korean Cabbages by Washing and Coo]ling. Korean Journal of Food and Cookery Science 16(5):410-415
  13. Kim, H. Y., S. Y. Lee, C. G. Kim, E. J. Choi, E. J. Lee, N. G. Jo, J. M. Lee and Y. H. Kim (2013) A Survey on the Pesticide Residues and Risk Assessment for Agricultural Products on the Markets in Incheon Area from 2010 to 2012. Korean Journal of Environmental Agriculture 32(1):61-69 https://doi.org/10.5338/KJEA.2013.32.1.61
  14. Kim, N. H., M. G. Lee and S. R. Lee (1996) Elimination of Phenthoate Residues in the Washing and Cooking of Polished Rice. Korean Journal of Food Science and Technology 28(3):490-496
  15. Krol, J. W. (2000) Reduction of Pesticide Residue on Produce by Rinsing. Journal of Agricultural and Food Chemistry, 48:4666-4670. https://doi.org/10.1021/jf0002894
  16. Ku, P. T., S. H. Jin, J. M. Kang, H. D. Kwon, S. H. Park and J. Y. Lee (2005) A Study on the Removal Efficiency of Pesticide Residues in Fruits and Vegetables Treated by Additional Materials. Journal of the Korean Society for Applied Biological Chemistry 48(4):388-393
  17. Kwon, H., H. Lee, J. Kim, Y. Jin, B. Moon, B. J. Park, K. A. Son, O. K. Kwon and M. K. Hong (2009) Reduction of Pesticide Residues in Field-Sprayed Leafy Vegetables by Washing and Boiling. Journal of Food Hygiene and Safety 24(2):182-187
  18. Noh, H. H., K. H. Lee, J. Y. Lee, H. K. Park, S. H. Park, S. H. Kim and K. S. Kyung (2011) Characteristics of Pesticide Residues in Leafy Vegetables Collected from Wholesale and Traditional Markets in Cheongju. The Korean Journal of Pesticide Science 15(4): 453-462
  19. Lalah, J. O. and S. O. Wandiga (2002) The effect of boiling on the removal of persistent malathion residues from stored grains. Journal of Stored Products Research, 38:1-10. https://doi.org/10.1016/S0022-474X(00)00036-9
  20. Lee, M. G. (1999) Computation of residue limit of organophosphorus pesticides in functional foods from citrus fruit peels. Korean Journal of Environmental Agriculture 18(4):349-354
  21. Liang, Y., W. Wanga, Y. Shen, Y. Liu and X.J. Liu (2012) Effects of home preparation on organophosphorus pesticide residues in raw cucumber. Food Chemistry, 133:636-640. https://doi.org/10.1016/j.foodchem.2012.01.016
  22. Muahammad, S. and N. S. Kawar (1985) Behavior of parathion in tomatoes processed into juice and ketchup. Journal of Environmental Science and Health Part B-Pesticides Food Contaminants and Agricultural Wastes, 20:499-510. https://doi.org/10.1080/03601238509372491
  23. Newsome, W. H. (1980) Determination of daminozide residues on foods and its degradation to 1,1-dimethylhydrazine by cooking. Journal of Agricultural and Food Chemistry, 28:319-321. https://doi.org/10.1021/jf60228a042
  24. Pardez-Lopez, O., J. Gonzales-Casteneda and A. J. Carabenz-Trejo (1991) Influence of solid substrate fermentation on the chemical composition. Journal of Fermentation and Bioengineering, 71:58-62. https://doi.org/10.1016/0922-338X(91)90304-Y
  25. Ruediger, G. A., K. H. Pardon, A. N. Sas, P. W. Godden and A. P. Pollnitz (2005) Fate of pesticides during the winemaking process in relation to malolactic fermentation. Journal of Agricultural and Food Chemistry, 53:3023-3026. https://doi.org/10.1021/jf048388v
  26. Seo, J., D. Ha, H. Lee, M. Oh, J. Park, H. Shin, and E. Kim (2010) The Degradation Patterns of Two Pesticides in Spinach by Cultivation, Storage and Washing. Journal of Food Hygiene and Safety 25(2):91-99.
  27. Uygun, U., H. Koksel and A. Atli (2005) Residue levels of malathion and its metabolites and fenitrothion in postharvest treated wheat during storage, milling and baking. Food Chemistry, 92:643-647. https://doi.org/10.1016/j.foodchem.2004.08.045
  28. Youl, Y., Y. Lee and H. Kwon (2011) Reduction Factors of Pesticides with Different Physicochemical Properties under Washing and Cooking Conditions. Korean Journal of Food Science and Technology 43(5):537-543 https://doi.org/10.9721/KJFST.2011.43.5.537
  29. Zhang, Z., X. Liu and X. Hong (2007) Effects of home preparation on pesticide residues in cabbage. Food Control, 18:1484-1487. https://doi.org/10.1016/j.foodcont.2006.11.002

피인용 문헌

  1. Pesticide Residues Survey and Safety Evaluation for Perilla Leaf & Lettuce on the Garak-dong Agricultural & Marine Products Market vol.19, pp.3, 2015, https://doi.org/10.7585/kjps.2015.19.3.151
  2. Characteristic of Pesticide Residues in Some Leafy Vegetables at the Whole Market in Gyeonggi-do from 2009 to 2013 vol.30, pp.2, 2015, https://doi.org/10.13103/JFHS.2015.30.2.196
  3. Risk assessment of Residual Pesticide and Investigation of Violation Cause for Perilla Leaf during the Shipping Stage vol.22, pp.3, 2018, https://doi.org/10.7585/kjps.2018.22.3.205
  4. Residual Characteristics and Safety Assessments of the Fungicide Fenhexamid in Some Minor Crops vol.22, pp.4, 2018, https://doi.org/10.7585/kjps.2018.22.4.363
  5. Monitoring of Pesticide Residues in Immature Citrus Fruits and the Characteristics by Processing Methods vol.22, pp.4, 2018, https://doi.org/10.7585/kjps.2018.22.4.300
  6. 얼갈이 배추와 열무에 엽면 살포된 농약의 김치 제조 및 김치냉장고 저장에 의한 변화 vol.18, pp.4, 2013, https://doi.org/10.7585/kjps.2014.18.4.221
  7. 결구 배추의 부위별 Chlorantraniliprole 및 Ethaboxam의 잔류수준과 배추 겉잎의 수세 및 열처리에 의한 잔류량 감소 vol.18, pp.4, 2014, https://doi.org/10.7585/kjps.2014.18.4.330
  8. Residual Characteristic of Fungicide Tebuconazole in Chinese chives(Allium tuberosum R.) under Greenhouse Condition vol.23, pp.3, 2013, https://doi.org/10.7585/kjps.2019.23.3.220
  9. 딸기의 세척 및 가공 과정에 따른 농약 잔류량 변화 vol.38, pp.4, 2013, https://doi.org/10.5338/kjea.2019.38.4.38
  10. Pesticide residues in vegetables and risk assessment for consumers in Korea during 2010-2014 vol.37, pp.8, 2013, https://doi.org/10.1080/19440049.2020.1769198