한국식품저장유통학회지 (Food Science and Preservation)

  • 제30권3호
  • /
  • Pages.472-482
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  • 2023
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  • 3022-5477(pISSN)
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  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
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쌀 세척 및 취반 방법에 따른 isoprothiolane의 감소 효과

Reduction effects of isoprothiolane during rice washing and cooking

  • Myungheon Kim (Department of Food Engineering, Daegu University) ;
  • Mihyun Cho (Department of Food Engineering, Daegu University) ;
  • So Eun An (Department of Food Engineering, Daegu University) ;
  • Moo-Hyeog Im (Department of Food Engineering, Daegu University)
  • 투고 : 2023.06.07
  • 심사 : 2023.06.16
  • 발행 : 2023.06.30
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초록

본 연구는 쌀의 세척 및 취반 방법에 따른 isoprothiolane 잔류량을 GC-µECD를 이용하여 분석하였다. 세척 전 현미 잔류량은 17.03 mg/kg이었으며, 도정 후 백미는 1.67 mg/kg이었다. 세척 방법에서 물의 비율과 세척 횟수에 따라 현미와 백미의 isoprothiolane 잔류량은 19.3-59.3 및 43.1-66.5%이었으며, 세척물 온도가 5-40℃ 증가할수록 현미는 56.6-63.1%, 백미는 67.1-74.9% 감소하였다. 세척 방법을 손으로 살살 휘젓거나 비비는 방법으로(A, B 및 C)로 달리하였을 때 현미의 농약 감소율은 63.1-71.6%, 백미는 75.4-87.4%이었다. 현미를 압력밥솥과 전기밥솥을 이용하여 즉시 취반하였을 때 농약은 78.4 및 78.5%, 백미의 경우 94.0 및 94.0%로 감소하였으며, 30분간 불린 후 취반하였을 때 잔류농약은 현미에서 83.4%, 백미는 95.8% 감소하였다. 따라서 현미와 백미의 잔류농약 감소를 위한 가장 효과적인 세척 및 취반 방법은 40℃ 물, 7배 물로 6회 (2, 3회 차는 손으로 비벼서 세척) 세척 후 30분간 물에 불리기이다. 밥솥의 종류에 관계없이 취반할 경우 현미는 평균 83.4%, 백미는 95.8% isoprothiolane이 효과적으로 제거되는 것을 확인하였다.

This study used gas chromatography combined with the microelectron capture detection method to determine the most effective washing and cooking methods for removing isoprothiolane from rice. The initial isoprothiolane concentrations in brown and polished rice, before washing, were 17.03 mg/kg and 1.67 mg/kg, respectively. Residual concentrations declined with more washing cycles (19.3-59.3% for brown rice; 43.1-66.5% for polished rice); and by increasing the temperature of the washing water from 5℃ to 40℃ (56.6-63.1% for brown rice; 67.1-74.9% for polished rice). Hand-washing samples using gentle stirring or harsh rubbing reduced pesticide concentrations by 63.1-71.6% for brown rice, versus 75.4-87.4% for polished rice. Reduction in isoprothiolane concentrations varied based on the rice cooker type and whether the rice was pre-soaked. Immediate cooking using an electric- or pressure-cooker showed 78.5% and 78.4% reduction in brown rice, compared with 94.0% and 94.0% for polished rice, respectively. Pre-cooking immersion for 30 min showed similar reductions of 83.4% and 83.4% in brown rice, versus 95.8% and 95.8% in polished rice. The results of this study suggest that the most effective method for removing residual isoprothiolane from both brown rice and polished rice was to wash six times (with vigorous rubbing during the 2nd and 3rd washing) in 7-fold water at 40℃, followed by immersion for 30 min before cooking. Regardless of the type of rice cooker, heating is sufficient to remove an average of 83.4% and 95.8% of isoprothiolane from brown rice and polished rice, respectively.

키워드

과제정보

이 논문은 2020학년도 대구대학교 연구년 결과물로 제출됨.

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