Earticle

초록

영어

The reduction factor of pesticides is getting more crucial these days. However, most studies have focused on the relationship between pesticides and commodities. This study was conducted to examine the pesticide reduction factor based on their physicochemical properties. Five pesticides were selected among 288 insecticides by considering the presence of an ionizable group, the log P, and boiling points. The correlation coefficients between log P and removal by tap water, 5% acetic acid, 20% ethanol, and 0.15% detergent were -0.835 (p<0.001), 0.336 (p=0.221), 0.659 (p<0.01), and -0.939 (p<0.001), respectively. Removal by blanching was affected by log P as it showed a positive correlation with a log P of 0.620 (p<0.05). Removal by frying showed a strong negative correlation with a log P of -0.913 (p<0.001). The results suggest that removing pesticides was affected largely by log P and by vapor pressure during cooking, whereas during washing, the matrix of the food also contributed to the reduction.

목차

Abstract
 서론
 재료 및 방법
  사용농약의 검색 및 선정
  실험재료 및 기기
  농약의 처리
  세척방법
  조리방법
  잔류농약분석
  통계처리
 결과 및 고찰
  분석법의 회수율 및 검출한계
  물리화학적 특성에 따른 세척제에 의한 잔류농약 제거 효과
  물리화학적 특성에 따른 조리방법에 의한 잔류농약 제거 효과
 요약
 문헌

키워드

저자

• 유영화 [ Younghwa You | 서울대학교 생활과학대학 식품영양학과 ]
• 이영선 [ Youngsun Lee | 서울대학교 생활과학대학 식품영양학과 ]
• 권훈정 [ Hoonjeong Kwon | 서울대학교 생활과학대학 식품영양학과, 서울대학교 생활과학연구소 ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국식품과학회지 [Korean Journal of Food Science and Technology]

• 간기

  격월간

• pISSN

  0367-6293

• 수록기간

  1969~2011

• 십진분류

  KDC 574 DDC 664