• 한국식품영양과학회지
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• 제24권2호
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• pp.214-218
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• 1995

Elimination of residual captan during the storage and cooking process was investigated. The concentration of residual captan after sticking and drying fo captan on spinach was 2.938ppm. During storage of 5, 10, 15 and 20 days at 15$^{\circ}C$, the amount of residual captan decreased to 73.18, 80.80, 89.99 and 98.40% of the initial amount, respectively. When spinach was stored at 3$^{\circ}C$, the concentration of residual captan decreased to 58.20, 61.37, 72.84 and 76.31% and the storage was carried out at -17$^{\circ}C$, residual captan amount decreased to 7.18, 22.67, 34.58 and 40.91% of the initial amout, respectively according to the storage period. In the case of the residual captan of seasoned spinach, the storage of 2, 24 and 48 hours at 15$^{\circ}C$, the amout of residual captan decreased to 0.772(39.69%), 0.661(77.50%) and 0.063ppm(97.86%) of the initial amount, respectively. When spinach was stored at 3$^{\circ}C$, the amount of residual captan decreased to 2.344 (20.22%), 1.021(65.25%) and 0.329ppm(88.80%) and the storage was carried out at -17$^{\circ}C$, residual captan amount decreased to 2.428(17.36%), 1.520(48.26%) and 0.726ppm(75.29%) of the initial amount, respectively according to the storage period. In the case of the residual captan of spinach cooked with edible oil for 2, 4 and 6 minutes and then cooking oil was discarded, each decreasing rate of the captan sticked to thespinach was 96.29, 97.86 and 99.18%, respectively. The rate of removed the captan sticked to the spinach with oil was 73.32, 86.32 and 87.13%, respectively. From these results, the storage in room temperature and the addition of seasoning to the spinach could lead to decrease in the concentration of the residual captan, furthemore the cooking could inhance decreasing of residual captan.

• KNOM Review
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• 제24권1호
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• pp.29-37
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• 2021

인터넷이 확산되면서 웹을 통해 사용자는 쉽게 다양한 서비스를 제공받고 정보를 교환할 수 있게 되었다. 웹 시스템을 구축할 때 다양한 요구 사항들이 존재하며, 사용자 목적에 적합한 언어 또는 플랫폼을 사용하여 웹 시스템을 구축해야 한다. 잔류물질정보란 식품 등에 첨가되는 의약품, 농약 들에 대한 정보들을 의미하며 그 중 잔류허용기준은 기업과 농민들이 생산하는 식품 내 잔류물질수치를 측정하여 해당 수치가 국내 혹은 국제 기준을 만족하는지 가늠하는 척도로 사용되고 있다. 현재 식품의약품안전처에서는 식품과 농약 및 동물용의약품을 포함한 식품첨가물에 대한 잔류허용기준을 문서 형태로 제공하고 있으며 이는 웹 시스템 구축을 통해 사용자가 원활하고 편리하게 서비스되어야 한다. 또한, 사용자 접근성을 포함하여 확장성, 호환성 등 다양한 요구 사항을 만족해야 한다. 본 논문은 사용자가 더 편리하게 접근할 수 있고 원활한 잔류물질정보를 제공받을 수 있는 React 기반 잔류물질정보 웹 시스템을 제안한다. 우리는 정보 제공에 있어 중요한 3가지 기능에 대한 속도를 측정하여 기존 잔류물질정보 웹 시스템과 비교하였으며 확장성, 호환성, 접근성 등 7가지 필수 요구 사항에 대하여 정성적으로 평가하였다.

• 한국식품과학회지
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• 제38권3호
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• pp.317-324
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• 2006

본 연구는 경인지역과 전라도지역의 5개 도시에서 유통되고 있는 농산물중 잔류농약 부적합이력이 높은 농산물 15종, 총 355개 시료를 대상으로 GC(GC-MS)와 LC(LC-MS/MS)를 사용하여 254종의 잔류농약을 모니터링 하였다. 그 결과 355개 시료 중 70개 시료(19.7%)에서 잔류농약이 검출되었으며 그 중 15개 시료(4.2%)는 국내 잔류농약 허용기준치를 초과하였다. 본 연구 대상 농산물에서 azoxystrobin을 포함한 30종의 잔류농약이 검출되었으며 그 중 azoxystrobin, procymidine, endosulfan은 검출빈도가 높게 나타났고(각각 14, 13, 13회) chlorpyrifos와 indoxacarb를 포함한 11종의 잔류농약은 국내 잔류농약 허용기준치를 초과하였다. 그러나 285품목(80.3%)에서는 잔류농약이 전혀 검출되지 않았고, 잔류농약이 검출된 시료 중 55개(15.5%)에서는 국내 잔류농약 허용기준치 미만으로 검출되어 조사대상 총 355개의 시료 중 340개의 시료(95.8%)는 상대적으로 안전하였다.

• 한국축산식품학회지
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• 제29권5호
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• pp.566-572
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• 2009

This study was designed to elucidate the quantities of milk nutrients entrapped during cholesterol removal from milk by crosslinked $\beta$-cyclodextrin ($\beta$-CD, 0.4~1.2%, w/v) and to evaluate the amounts of the residual $\beta$-CD in cholesterol-reduced milk treated by crosslinked $\beta$-CD. The content of lactose in the control milk (without treatment by crosslinked $\beta$-CD) was 4.86%, and the amounts of lactose entrapped by crosslinked $\beta$-CD ranged from 0.00 to 0.03%. The total amounts of the entrapped short-chain free fatty acid (FFA) and free amino acid (FAA) ranged from 0.03 to 0.09 ppm and from 0.28 to $0.71{\mu}mol/mL$, respectively. The amounts of the entrapped water-soluble vitamins (L-ascorbic acid, niacin, thiamine and riboflavin) ranged from 0.02 to 0.05 ppm, 0.01 to 0.06 ppm, 0.00 to 0.06 ppm and 0.01 to 0.06 ppm, respectively. The entrapped amounts of lactose, short-chain FFAs, FAAs and water-soluble vitamins were not remarkably affected by the concentrations of crosslinked $\beta$-CD (0.4~1.2%, w/v). Only very small amounts of residual $\beta$-CD in the cholesterol-removed milk were measured (1.22~3.00 ppm). Based on the data obtained from the present study, it was concluded that the amounts of entrapped nutrients were negligible during cholesterol removal from milk by crosslinked $\beta$-CD, and only trace amounts of residual $\beta$-CD were present in cholesterol-removed milk.

• Preventive Nutrition and Food Science
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• 제21권2호
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• pp.147-154
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• 2016

In this study, the effects of a pre-filter system and electrolysis system on the safe and efficient reuse of brine in the cabbage salting process were investigated. First, sediment filter-electrolyzed brine (SF-EB) was selected as brine for reuse. Then, we evaluated the quality and microbiological properties of SF-EB and Chinese cabbage salted with SF-EB. The salinity (9.4%) and pH (4.63) of SF-EB were similar to those of control brine (CB). SF-EB turbidity was decreased (from 0.112 to 0.062) and SF-EB residual chlorine (15.86 ppm) was higher than CB residual chlorine (0.31 ppm), and bacteria were not detected. Salinity (2.0%), pH (6.21), residual chlorine (0.39 ppm), chromaticity, hardness, and chewiness of cabbage salted with SF-EB were similar to those of cabbage salted with CB. The total bacterial count in cabbage salted with CB was increased as the number of reuses increased (from 6.55 to 8.30 log CFU/g), whereas bacteria in cabbage salted with SF-EB was decreased (from 6.55 to 5.21 log CFU/g). These results show that SF-EB improved the reusability of brine by removing contaminated materials and by sterilization.

• 농약과학회지
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• 제10권1호
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• pp.22-27
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• 2006

인삼에 대한 합리적인 농약잔류허용기준 개정을 위한 과학적 자료인 인삼 가공단계별 농약 감소계수 산출을 위하여 본 연구를 실시하였다. 인삼 재배 시에 사용 등록된 농약 3종(azoxystrobin, fenhexamid, cyprodinil)을 인삼포에 직접 살포하여 수확한 수삼을 건삼과 인삼농축액으로 직접 제조하고 각 제품 중 농약 잔류량과 수분을 보정한 농약절대량으로 감소계수(dry basis)를 산출하였다. Azoxystrobin, fenhexamid, cyprodinil의 감소계수(dry basis)는 건삼에서 0.73, 0.96, 0.24 인삼농축액에서 3.23, 5.74, 1.20이였다. Fenhexamid를 제외한 나머지 농약들은 가공과정 중 분해되어 잔류량이 감소하였다.

• 한국가정과교육학회지
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• 제19권3호
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• pp.119-131
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• 2007

본 연구는 춘천 지역에 소재한 고등학교 1학년 540명(남학생 264명, 여학생 276명)을 대상으로 식품 안전성에 대한 기본 인식을 알아본 것이다. 식품안전 상태에 대해서 49.4%의 학생들이 우려하고 있었으나 40.0%는 식품안전성에 대해 관심이 없는 것으로 나타났다. 식품안전에 대한 정보는 대부분이 대중매체를 통해서 접했고, 식품안전 사고의 발생이유는 식품을 생산하거나 유통시키고 판매하는 관련자들의 책임의식이 부족하기 때문이라고 인식했다. 또한 식품의 안전을 위협하는 가장 큰 요인으로는 중금속(24.8%)이 가장 높았고, 다음으로는 환경호르몬(24.4%), 식품첨가물(17.0%)이라고 하였다. 잔류농약이 가장 우려되는 식품은 채소 및 과일류이고, 농산물은 잔류농약 때문에 안전하지 못하며 92.4%의 학생들은 잔류농약이 인체에 해롭다고 인식하였다. 중금속에 의한 식품의 오염 인식도에서는 87.4%가 안전하지 못하다고 했으며 중금속에 의해 가장 우려되는 식품은 생선류로 나타났다. 또한 가공식품에 대해 가장 불안하게 여기는 요인은 식품첨가물이었고 대부분의 학생들이 식품의 포장재료나 용기에 대해 유독하다고 생각했다. 식품구입시 식품안전성을 확인하는 학생은 25.0%뿐이고, 식품을 구입할 때 식품안전성 여부를 확인한다는 학생이 식품의 안전성을 중요시하는 비율이 높았으며 식품안전성 여부를 확인하지 않는 학생은 비교적 맛을 중요시하는 것으로 나타났다.

• 한국식품저장유통학회지
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• 제31권3호
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• pp.499-505
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• 2024

Patulin has been reported as a risk factor in various foods, especially apple juice. This study monitored residual patulin and polyphenolic content in apple juice during post-irradiation storage conditions. Response surface methodology (RSM) was applied to monitor the changes in dependent variables (Yn, patulin, and polyphenolics) as affected by independent variables, such as storage temperature (Xi, -20℃ to 20℃), irradiation dose (Xii, 0-2 kGy), and storage period (Xiii, 0-20 days), which were based on a central composite design. The predicted peak point resulted in the lowest residual patulin content of 58.42 ppb with the corresponding independent parameter conditions, such as 18.19℃ of storage temperature, 1.24 kGy of irradiation dose, and 13.42 days of storage period. The residual patulin content of 58.42 ppb is the minimum desirable level, representing a 91% reduction compared to the non-irradiated control (675.00 ppb). A maximum polyphenolics content (11.98 mg/g) was obtained under the predicted maximum conditions of 14.40℃, 0.78 kGy, and 3.4 days. The most influential parameter in reducing residual patulin content while maintaining polyphenolic content in apple juice was irradiation dose (p<0.01), which showed potential to be applied in controlling the patulin levels in apple juice.

• 분석과학
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• 제37권1호
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• pp.1-11
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• 2024

In agricultural households cultivating vegetables and fruits, the use of various pesticides to protect crops from diseases and pests or to control weeds is widely practiced enhancing quality and productivity. However, pesticides can pose a threat to consumer health by remaining on the food surface or migrating into the food interior. Households commonly peel off skins, wash with water, or use chemical methods to remove foreign substances including residual pesticides on the food surface. In this study, we measured the washing rate by comparing the pesticide concentrations before and after washing in the leafy vegetable perilla leaves and the fruits strawberries and apples, which were intentionally exposed to pesticides. We compared washing rates using tap water, a baking soda solution, and a commercially available food-specific cleaning solution. The target pesticides for analysis were azoxystrobin, bifenthrin, boscalid, difenoconazole, flubendiamide, and indoxacarb, and the residual pesticide analysis was performed using GC-MS/MS or LC-MS/MS. The removal rates of pesticides were highest with the food-specific cleaner, followed by baking soda and tap water in order.

• Asian-Australasian Journal of Animal Sciences
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• 제30권8호
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• pp.1168-1174
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• 2017

Objective: The aim of the study was to evaluate the effects of different nitrate levels (150, 300, 450, and 600 ppm $KNO_3$) on the volatile compounds and some other properties of pastırma. Methods: Pastırma samples were produced under the controlled condition and analyses of volatile compounds, and thiobarbituric acid reactive substances (TBARS) as an indicator of lipid oxidation, non-protein nitrogenous matter content as an indicator of proteolysis, color and residual nitrite were carried out on the final product. The profile of volatile compounds of pastırma samples was analyzed by gas chromatography/mass spectrometry using a solid phase microextraction. Results: Nitrate level had a significant effect on pH value (p<0.05) and a very significant effect on TBARS value (p<0.01). No significant differences were determined in terms of $a_w$ value, non-protein nitrogenous substance content, color and residual nitrite between pastırma groups produced by using different nitrate levels. Nitrate level had a significant (p<0.05) or a very significant (p<0.01) effect on some volatile compounds. It was determined that the amounts and counts of volatile compounds were lower in the 450 and especially 600 ppm nitrate levels than 150 and 300 ppm nitrate levels (p<0.05). While the use of 600 ppm nitrate did not cause an increase in residual nitrite levels, the use of 150 ppm nitrate did not negatively affect the color of pastırma. However, the levels of volatile compounds decreased with an increasing level of nitrate. Conclusion: The use of 600 ppm nitrate is not a risk in terms of residual nitrite in pastırma produced under controlled condition, however, this level is not suitable due to decrease in the amount of volatile compounds.