• 농약과학회지
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• 제18권2호
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• pp.53-60
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• 2014

본 연구는 상추의 재배기간 중 살포한 농약이 상추 잎 아랫부분과 윗부분의 잔류분포를 알아보기 위해 수행하였다. 살균제 boscalid와 살충제 lufenuron을 살포 후 14일까지 12회(0, 1, 2, 3, 4, 5, 7, 8, 10, 12, 13, 14일) 시료를 채취하여 잔류량 변화를 조사하였다. Boscalid는 살포 후 0일(3시간)은 상추 잎 아랫부분과 윗부분의 잔류량은 각각 18.26 mg/kg, 84.97 mg/kg이었고, 14일 후에는 0.31 mg/kg, 0.37 mg/kg으로 나타났다. Lufenuron은 살포 후 0일(3시간)은 상추 잎 아랫부분과 윗부분의 잔류량은 각각 0.91 mg/kg, 5.21 mg/kg이었고, 13일 후에는 0.06 mg/kg, 0.09 mg/kg으로 나타났다. 두 약제 살포 후 12회 조사한 잔류량은 모두 상추 잎 아랫부분이 윗부분보다 낮게 나타났다. 이와 같은 잔류분포 양상은 2013년 잔류농약이 검출된 유통 상추 잎 16건에서도 boscalid 등 9종의 잔류량 분포는 동일하게 나타났다.

• 한국환경농학회지
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• 제21권2호
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• pp.149-155
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• 2002

상추의 생산단계에서의 잔류허용기준 설정과 최종 소비단계에서의 안전성 평가자료로 활용하기 위하여 지금까지 상추수확물에서의 잔류수준과 검출빈도가 높은 것으로 알려진 살충제 chlorpyrifos 및 살균제 procymidone의 포장상태에서의 생물학적 반감기, 보관상태에 따른 잔류량 변화 그리고 세척형태에 따른 제거율을 조사하였다. 시설재배포장에서 상추중두 약제의 살포농도별 생물학적 반감기를 측정한 결과 기준량 살포의 경우 chlorpyrifos 1.2일 및 procymidone 1.3일 배량살포의 경우에는 chlorpyrifos 1.5일 및 procymidone 2.6일로 나타났다. 유통과정중에서 일어날 수 있는 두 가지 농약의 잔류량 변화를 알아보기 위해서 실온(20$^{\circ}C$) 및 냉장(4$^{\circ}C$) 상태로 보관하면서 두 약제의 잔류량 변화를 조사한 결과 반감기는 실온저장시 chlorpyrifos 3.8일, procymidone 20.9일이었고, 냉장저장시에는 chlorpyrifos 12.4일 procymidone 20.9일로 나타나 두 약제 모두 실온저장보다 냉장저장시 잔류량의 감소가 훨씬 느린 것으로 나타났다. 세척방법에 의한 잔류농약의 감소량을 조사한 결과 세제 사용시의 평균 제거율은 chlorpyrifos 48.3%, procymidone 52.6%로 나타났고, 물 사용 시에는 chlorpyrifos 31.3%, procymidone 38.1%로 나타났다.

• 한국환경농학회지
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• 제39권4호
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• pp.375-383
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• 2020

BACKGROUND: Bisphenol A (BPA) is a chemical widely used in polycarbonate plastics, epoxy resins. BPA is an endocrine disruptor. Residue of BPA in agricultural environments is a major concern. The objective of this study was to understand the characteristics of the uptake and distribution of BPA and its metabolites introduced into the agricultural environment to crops, and to use it as basic data for further research on reduction of BPA in agricultural products. METHODS AND RESULTS: This study established the analysis method of BPA and its metabolites in soil and crops, and estimated the intake of BPA and its metabolites from lettuce (Lactuca sativa) grown in sandy loam and loam soil, which are representative soils in Korea. The two major metabolites of BPA were 4-hydroxyacetophenone (4-HAP) and 4-hydroxybenzoic acid (4-HBA). BPA, 4-HAP and 4-HBA have been analyzed by using liquid chromatography tandem mass spectrometry (LC-MS/MS). These substances were detected in sandy loam and loam soil, indicating that certain portions of BPA were converted to 4-HAP and 4-HBA in the soil; however, it was observed that only 4-HBA migrated to lettuce through the roots into crops. CONCLUSION: The uptake residues showed the BPA and 4-HAP were not detected in lettuces grown on sandy loam (SL) and loam (L) soil treatments that were applied with of 10 ng/g, 50 ng/kg and 500 ng/g of BPA. However, the 4-HBA was detected at the level of 7 ng/g and 11 ng/g in the lettuce grown in sandy loam and loam soil that were treated with the 500 ng/g of BPA, respectively, while the 8 ng/g of 4-HBA was measured in the lettuce cultivated in the loam that was treated with 100 ng/g of BPA. This result presents that the BPA persisting in the soil of the pot was absorbed through the lettuce roots and then distributed in the lettuce leaves at the converted form of 4-HBA, what is the oxidative metabolite of BPA.

• 동아시아식생활학회지
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• 제17권5호
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• pp.671-677
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• 2007

This study examined the relationship between chlorophyll(Chl) and ascorbic acid(ASA) as an index of freshness for vegetables, when the general consumers purchase several kinds of vegetables at the market. The leaves and fruits of several types of vegetables were divided into top, middle, and basal sections. Chl was determined by a spectrophotometer, and ASA was analyzed by high-performance liquid chromatography. For the vegetable sections, we found that Chl and ASA levels were highest in the top sections, followed by the middle, and were lowest in the basal portions. For the relationship between Chl and ASA in vegetables, there were seven classifications including high Chl(above 80mg/100g of fresh weight) and high ASA(above 80 mg/100 g of fresh weight) for mallow, and kail; the second group had high Chl and low ASA(below 80 mg), such as in spinach, burdock, and perilla leaves; the third group contained medium Chl($40{\sim}80mg$) and medium ASA($40{\sim}80mg$) levels, such as for gonddalbee, angelica, pumpkin leaf and coriander; the fourth group had medium Chl and low ASA levels, as in crown daisy and lettuce; the fifth group contained low Chl(below 40 mg) and high ASA, such as in hot peppers and parsley; the sixth group had low Chl and medium ASA levels, and included broccoli, pak choi, and sweet peppers; finally the seventh group contained low Chl and low ASA levels, as in dropwort, young radishes, shallots, cucumbers and swiss chard.

• 한국식품조리과학회지
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• 제23권5호
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• pp.685-695
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• 2007

The purpose of this study was to develop an excellent salad dressing using grape seed oil, which contains high levels of unsaturated fatty acids. First, a vinaigrette was made with grape seed oil and vinegar and divided into five portions. Then, five types of mirepoix au maigre ($M_1,M_2,M_3,M_4,M_5$) were made with apple, onion, carrot, garlic, tomato puree, and tomato ketchup by mixing in a main material vessel. The samples were then allowed to ripen for three days. The control group $M_1$ was named $GD_1$, and the experimental groups $M_2,\;M_3,\;M_4,\;and\;M_5$ were named $GD_2,\;GD_3,\;GD_4,\;and\;GD_5$. respectively. To measure receptiveness, a sensory test was conducted using a 7 point category scale. The test concentrated on flavor, taste, color, agreeability, aftertaste, and overall acceptability: the panel consisted of 15 subjects According to the results, $GD_4$ had the best flavor, color and agreeability. The samples with the most preferred taste and aftertaste were $GD_4\;and\;GD_5$. Between $GD_4\;and\;GD_5$, there were no noticeable differences in taste, aftertaste, or overall acceptability, but differences in color and agreeability did exist. Thus, $GD_4$ proved to be the most favorable product. To determine the best complementing vegetables for $GD_4$ yam($VE_1$), broccoli sprouts($VE_2$), mustard leaves($VE_3$), beet leaves($VE_4$), cucumber($VE_5$), and lettuce(VE6) were selected as samples, and a sensory test was conducted. Each vegetable has its own peculiarities. According to the results, $VE_2$ had the nicest vegetable fragrance recording the highest mean value. The vegetable with the most preferred taste, aftertaste, and agreeability were $VE_2\;and\;VE_6$. $VE_1\;and\;VE_6$ had the nicest color and contained the brightest color as well. The highest overall acceptability was awarded to $VE_2\;and\;VE_6$ and there was no remarkable difference between thorn at a level of 0.05. In conclusion, $VE_2\;and\;VE_6$ were the best complementing vegetables with grape seed oil dressing. However, to commercialize such a dressing, many follow-up studies must be conducted.