Abstract
The removal amount of pesticide residue which were remained in baechu (Chinese cabbage) and perilla leaf were measured during the preparation process of kimchi. The amounts of diazinon, procymidone and endosulfan applied to chinese cabbage were $9.18{\pm}0.03$mg/kg, $22.27{\pm}0.22$ and $10.46{\pm}0.02$ mg/kg respectively. When chinese cabbage was brined with 10% salt solution for 12 hours, the removal rates of three pesticides were 22.5%, 25.3% and 0.6% for diazinon, procymidone and endosulfan, respectively. When chinese cabbage was brined and rinsed 3 times with water, the removal rates of three pesticides were 69.9%, 85.6% and 11.2% for diazinon, procymidone and endosulfan, respectively. When kimchi was prepared and fermented for 28 days at $4^{\circ}C$, the removal rates of three pesticides were 79.4%, 94.4% and 21.0% for diazinon, procymidone and endosulfan, respectively. The relative percentages of removal dose of pesticides during brining were 28.4%, 26.9% and 3.2% for diazinon, procymidone and endosulfan, respectively and which were 59.7%, 63.8% and 50.4% during rinsing and which were 11.9%, 9.3% and 46.4% during fermentation, respectively. The amounts of diazinon, procymidone and endosulfan applied to perilla leaf were $18.11{\pm}0.62$ mg/kg, $31.80{\pm}0.33$ and $12.01{\pm}0.01$ mg/kg, respectively. When perilla leaf was rinsed 3 times with water, the removal rates of three pesticides were 60.5%, 52.0% and 23.7% for diazinon, procymidone and endosulfan, respectively. When perilla leaf was rinsed and brined with 10% salt solution for 14 days, the removal rates of three pesticides were 93.9%, 92.4% and 49.6% for diazinon, procymidone and endosulfan, respectively. The relative percentages of removal dose of pesticides during rinsing were 64.5%, 56.3% and 47.8% for diazinon, procymidone and endosulfan, respectively, and which during brining were 35.5%, 43.7% and 52.2% for diazinon, procymidone and endosulfan, respectively.
배추와 깻잎에 인위적으로 조성된 잔류농약이 김치제조 과정에서 제거되는 정도를 측정하였다. 배추김치의 경우 농약처리 직후 배추에서 diazinon, procymidone 및 endosulfan 의 농도가 각각 $9.18{\pm}0.03$ mg/kg, $22.27{\pm}0.22$ 및 $10.46{\pm}0.02$ mg/kg 이었는데 12시간의 절임과정 후에는 각각 초기 농도의 22.5%, 25.3% 및 0.6% 가 제거된 것으로 조사 되 었다. 절임과 3회의 세척과정 후에는 diazinon, procymidone 및 endosulfan 이 초기농도에 비해 각각 69.9%, 85.6% 및 11.2%가 제거 되었다. 김치를 제조하여 4주간 발효 후에는 초기농도에 비해 각각 79.4%, 94.4% 및 21.0% 가 제거되는 것으로 확인 되었다. 김치제조 과정별 제거비율은 diazinon 의 경우 절임과정 에서 28.4%, 세척과정에서 59.7%, 발효과정에서 11.9%가 제거 되었으며, procymidone의 경우에는 절임과정에서 26.9%, 세척과정에서 63.8%, 발효과정에서 9.3% 가 그리고 endosulfan 의 경우에는 절임과정에서 3.2%, 세척과정에서 50.4%, 발효과정에서 46.4% 가 제거되는 것으로 조사되었다. 갯잎의 경우 diazinon, procymidone 및 endosulfan 의 초기농도가 각각 $18.11{\pm}0.62$ mg/kg, $31.80{\pm}0.33$ 및 $12.01{\pm}0.01$ mg/kg 이었으며 3회 세척과정 후에는 초기농도에 비해 각각 60.5%, 52.0% 및 23.7% 제거된 것으로 조사되었다. 세척과 2주간 절임과정 후에는 diazinon, procymidone 및 endosulfan 이 초기농도에 비해 각각 93.9%, 92.4% 및 49.6% 가 제거 되는 것으로 조사되었다. 깻잎지 제조과정별 제거비율은 diazinon 의 경우 세척과 정에서 64.5%, 절염과정에서 35.5% 가 제거 되었으며, procymidone 의 경우에는 세척과정에서 56.3%, 절임과정에서 43.7% 가 그리고 endosulfan의 경우에는 세척과정에서 47.8%, 절임과정에서 52.2% 가 제거되는 것으로 조사되었다.
