Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지

Removal Efficiency of Residual Pesticides During Processing of Perilla Jangachi preparation

깻잎장아찌 제조과정 중의 잔류농약 제거 효과 연구

  • Nam, Sang-Min (Dept. of Food & Nutrition, Ewha Womans University) ;
  • Lee, Hye-Ran (Dept. of Food & Nutrition, Ewha Womans University) ;
  • Lee, Jong-Mee (Dept. of Food & Nutrition, Ewha Womans University)
  • 남상민 (이화여자대학교 생활환경대학 식품영양학과) ;
  • 이혜란 (이화여자대학교 생활환경대학 식품영양학과) ;
  • 이종미 (이화여자대학교 생활환경대학 식품영양학과)
  • Published : 2003.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed to study the removal efficiency of residual organophosphorus pesticides with process for making Perilla Jangachi. Two organophosphorus pesticides(chlorpyrifos-methyl and fenitrothion) were artificially attached to Perilla leaves. Then Perilla leaves were washed with detergent solution for 1minute and rinsed 2 times each for 1 minutes. After washing with neutral detergent solution, Perilla Jangachi was made with 2 steps of optimal condition. As a pretreatment, when soaked with 2% salt concentration solution for 42hours, the removal rate of residual pesticides was 81.75% of chlorpyrifos-methyl and 76.82% of fenitrothion. When Perilla leaves were steamed for 72 seconds after soaking, it became 88.94% and 82.19%, respectively. Finally, after making optimal Perilla Jangachi with 27% onion contents, removal rate was 89.12% of chlorpyrifos-methyl and 82.76% of fenitrothion. Consequently, it appeared that the process for making Perilla Jangachi effectively removed the residual pesticides of Perilla leaves.

Keywords

References

  1. Choi, S.Y. Food Contamination. Ulsan University Publishing. 1994
  2. Lee, S.R. Research of Food Safety. Ewha Womans University Publishing. 1993
  3. Lee, S.R. Food Contamination and Risk Assessment. Korean J. of Environmental Agric. 12: 325,1993
  4. Elkins, E.R. Effect of Commercial Processing on Pesticide Residue on Selected Fruits and Vegetables. J. Assoc. off. Anal. Chem., 72: 533, 1989
  5. Lee, M.K., Lee, S.R. Problems in the Dietary Exposure Assessment of Pesticide Residues. Korean J. of Environmental Agrie., 12: 255, 1993
  6. Yoon, G.S. A Study on the Knowledge and Utilization of Korea Traditional Basic Side Dishes 1 - Jangachies -. Korean J. Dietary Culture, 10: 457, 1995
  7. Yun, S.J. Korean Storage . Fermented Food. Shinkwang Publishing Co., 1998
  8. Shim, A.R., Choi, E.H. and Lee, S.R. Removal of Malathion Residues from Fruits and Vegetables by Washing Processes. Korean J. Food Sci. Technol., 16: 418, 1984
  9. 出浦 浩. 野菜に 殘留する 農藥の 除去に 關する 硏究(第1報). 食徫誌,13: 63, 1972
  10. 出浦 浩. 野菜に 殘留する 農藥の 除去に 關する 硏究(第2報). 食徫誌, 13: 68, 1972)
  11. 毛利善一, 田村順一. 果實野菜に 殘留する 農藥の 除去に 關する 硏究. J.Food Hyg Soc., 17: 413, 1976 https://doi.org/10.3358/shokueishi.17.413
  12. 毛利善一, 田村順一. 果實野菜に 殘留する 農藥の 除去に 關する 硏究(その 2). J. Food HVg Soc., 18: 217, 1977 https://doi.org/10.3358/shokueishi.18.217
  13. Yamamoto, I. and Fukami, J. Pesticide Design. Soft Science Inc., Tokyo, 1127,1979
  14. Lee, M.K. Computation of Residue Limit of Organophosphorus Pesticides in Functional Foods from Citrus Fruit Peels. Korean J. of Environmental Agric.,18:349, 1999
  15. Kirkwood, R.C. Recent developments in our understanding of the plant cuticle as a barrier to the foliar uptake of pesticides. Pesticide Science. 5: 69, 1999
  16. Schattenberg, H.J. Effect of Household Preparation on Levels of Pesticide Residues in Produce. J AOAC International, 79: 1447, 1996
  17. Jegal, S.A., Han, Y.S. and Kim, S.A. Organophosphorus Pesticides Removal Effect in Rice and Korean Cabbages by Washing and Cooking. Korean J. Soc. Food Sci.,16: 410, 2000
  18. Lee, H.K. and Hong, J.U. Degradation and Metabolism of Phorate in Soil. J. Korean Agric. Chem. Soc., 26: 97, 1983
  19. Kim, J.M., Kim, D.H., Baek, S.H. and Baek, D.S. Pesticide . Environment Chemistry : Comparison of Relative Crystallinities, Saccharification Effeciency and Diazinon Residue of Varietal Puffed Paddy. Agricultural Chemistry and Biotechnology, 37: 487, 1994
  20. Lee, C.W., Park, K.S. and Shin, H.S. A Study on Organochlorine and Organophosphorus Pesticide Residues of Korean Commercial Teas. Kor. J. Food Hygiene and Safety. 11: 992, 1996
  21. Ishikura, S., Onodera, S.,Surniyashiki, S., Kasahara, T., Nakayama, M. and Watanabe, S. Evaporation and thermal decomposition of organophosphorous Pesticides during cooking of rice. J. Food Hyg Soc. Japan, 25: 203, 1984 https://doi.org/10.3358/shokueishi.25.203
  22. Yun, S.J. The Change of Residual Chlorpyrifos during Fermentation of Kimchi. Korean J. Food Sci. Technol, 21: 590, 1989