Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Determination of Pesticide Residues in Red-Pepper Powder by GC-ECD

Lee, Mi-Gyung;Lee, Jong-Hwa;Chung, Koo-Min

  • Published : 20020600
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Abstract

This study was conducted to determine the residual status of pesticides in red-pepper powder. Questionnaire survey revealed 57 active pesticide ingredients were used, among which 14 were analyzed. Prior to detection by GC, sample coextractives, lipids, and pigments were removed by adding acetonitrile/hexane partitioning, and a florisil cartridge cleanup was applied using 10% acetone in hexane as elution solvent based on the official cleanup procedure of KFDA (Korea Food and Drug Administration). Analytical qualities of all pesticides were satisfactory in terms of recovery and detection limit, with the exception of two pesticides, bifenthrin and ethoprophos. From monitoring 47 samples of red-pepper powder, chlorpyrifos, endosulfan, EPN, fenitrothion, and fenvalerate were detected in 26 samples. Alachlor, bifenthrin, chlorothalonil, cypennethrin, deltamethrin, ethoprophos, folpet, methidathion, and metolachlor were not detected in any sample. Types of pesticides exceeding the legal maximum residue limits (MRLs) were EPN, endosulfan, and fenitrothion, which were detected in six samples (13%).

Keywords

References

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