Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Processing and Reducing Factors of Difenoconazole during Ginseng Processing

국내산 인삼 가공과정 중 difenoconazole의 가공 및 감소계수 연구

  • Kim, Jong-Geol (Division of Biological Environment, College of Agriculture and Life Sciences, Kangwon National University) ;
  • Park, Hong-Ryeol (Division of Biological Environment, College of Agriculture and Life Sciences, Kangwon National University) ;
  • Yang, Kyew-Wan (Dongbu Finance Center) ;
  • Kim, Seong-Soo (Korea Ginseng Corp. Safety Research Center Analysis Department) ;
  • Kwon, Chan-Hyuk (Korea Food and Drug Administration) ;
  • Jeong, Yeon-Ho (Hongcheon Institute of Medicinal Herb) ;
  • Hur, Jang-Hyun (Division of Biological Environment, College of Agriculture and Life Sciences, Kangwon National University)
  • 김종걸 (강원대학교 농업생명과학대학 바이오자원환경학과) ;
  • 박홍열 (강원대학교 농업생명과학대학 바이오자원환경학과) ;
  • 양규완 ((주)동부한농) ;
  • 김성수 (한국인삼공사 안전성연구센터) ;
  • 권찬혁 (식품의약품안전청) ;
  • 정연호 ((재)홍천메디칼허브연구소) ;
  • 허장현 (강원대학교 농업생명과학대학 바이오자원환경학과)
  • Received : 2011.01.05
  • Accepted : 2011.04.22
  • Published : 2011.06.30
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Abstract

This study was performed to acquire processing and reducing factors of difenoconazole during ginseng processing, and to establish the maximum residue limits of ginseng and its commodities. Difenoconazole was used in two fields (Wonju and Icheon) containing 6 year old ginseng plants. The amount of residue at Wonju and Icheon were

본 연구는 인삼 및 인삼 가공품에 대한 합리적인 농약잔류허용기준 설정과 인삼 및 가공품 중 농약의 잔류성을 규명하고 이를 토대로 인삼 가공단계별 농약의 감소계수와 가공계수를 산출하고자 수행되었다. 시험농약은 difenoconazole로 6년근 인삼포 2곳(강원도 원주, 경기도 이천)에 농약사용기준에 따라 살포한 후 수삼을 수확하여 건삼, 홍삼, 인삼 농축액 및 홍삼 농축액 시료로 가공하였다. 시험결과 difenoconazole의 잔류량은 원주, 이천수삼에서 모두 LOQ(0.02 mg/kg) 미만, 건삼은 각각 0.04 mg/kg, 0.10 mg/kg, 홍삼은 각각 LOQ(0.04 mg/kg) 미만, 0.08 mg/kg, 인삼 알코올 농축액은 각각 0.07, 0.36 mg/kg, 인삼 물 농축액은 모두 LOQ(0.04 mg/kg) 미만, 홍삼 알코올 농축액은 각각 0.08 mg/kg, 0.18 mg/kg, 홍삼 물 농축액은 모두 LOQ(0.04 mg/kg) 미만으로 모두 농약잔류허용기준(MRL) 이하였다. Difenoconazole의 가공계수는 건삼 3.55, 홍삼 3.17, 인삼 알코올 농축액 10.78, 인삼 물 농축액 2.00, 홍삼 알코올 농축액 6.45, 홍삼 물 농축액 2.00으로 산출되었으며, 감소계수는 건삼 1.09, 홍삼 1.02, 인삼 알코올 농축액 3.74, 인삼 물 농축액 0.73, 홍삼 알코올 농축액 2.42, 홍삼 물 농축액 0.74였다.

Keywords

References

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