• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.590-594
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• 1989

To determine the change of residual chlorpyrifos during Kimchi fermentation, the Kimchi was prepared and fermented at $4^{\circ}C$ for 4 weeks according to the conventional method. As a model experiment, chinese cabbages which were soaked in the chlorpyrifos solution were used for Kimchi preparation. It was found that the concentration of residual chlorpyrifos which was 0.161 ppm in raw cabbages decreased to 0.0938 ppm by 4 times of washing and further decreased to 0.0099ppm during fermentation of Kimchi for 4 weeks. In the model system, the residual chlorpyrifos decreased by the first order reaction as the fermentation of Kimchi proceeded . It's half life is approximately 1.8 weeks.