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RISS 인기검색어
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- 저자 : 한영선(Y-S Han) (검색결과 3 건)
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김성애,오만진,한영선,이규희,김종임,오준세,정재홍,이석권 忠南大學校 環境問題硏究所 1999 環境硏究 Vol.17 No.-
This study was performed to reduce the pesticide residues from agricultural products. Some pesticides. dichlorovose, diazinon and methidathion, were applied to apple, pear, mandarin orange, cucumber and radish, then were washed with water and detergent, soaked with salt, and mixed with seasonings to determine the amount of pesticide residues. The removal rate of pesticide residue when agricultural products were washed with tab water were represented 24.11∼77.59% and the removal rate in vegetables were shown higher than that of fruits. The removal rate when washed with neutral detergent were showed 55.56∼91.26%, which values were showed higher removal rate around 20∼30% than that of washing with tab water, and dichlorovose and methidathion were easier removed than diazinone. When vegetables were pickled in salt, dichlorovose and methidathion were perfectly removed and diazinone was removed around 80%. When vegetables were fermented with seasoning such as garlic, green onion, the powder of capsicum and fish sauce for 5 days, most pesticide residues were perfectly removed. The pesticide residues were not detected after peeling of fruits.
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쌀과 배추의 세척 및 가열에 의한 유기인계 농약의 제거 효과
제갈성아,한영선,김성애 한국조리과학회 2000 한국식품조리과학회지 Vol.16 No.5
본 실험의 목적은 우리나라 상용식품인 쌀과 배추의 세척과 가열에 의한 유기인계 농약의 제거효과를 보기 위한 것으로 유기인계 농약 중 diazinon, fenithrithion, phenthoats, EPN을 인위적으로 부착하여 세척과 가열과정의 변화에 의한 저감 효과를 실험한 결과는 다음과 같다. 1. 쌀의 세척에 의한 농약의 제거율은 15.5∼35.4%이었으며, 제거효과는 세척회수보다 물의 양의 영향력이 더 높았다. 2. 쌀을 세척한 후 취반과정을 거치면 농약의 제거율은 72.1∼77.8%이었다. 3. 배추의 세척, 가열과정에 의한 농약의 제거율은 각각 18.4∼41.0%, 22.8∼82.7%이었다. 4. 배추는 쌀과 같이 세척과 가열시 물의 양이 많을수록 제거효과가 높았다. 5. 우리나라의 요리 방법인 나물 무침시 배추를 삶아서 꼭 짜서 수분이 제거되면 농약의 잔존량은 더욱 낮아진다. This study was performed to study the organophosphorus pesticides residues removal effect of rice and Korean cabbage. Four organophosphorus pesticides(EPN, diazinon, fenithrithion, phenthoate) were artificially added to rice and Korean cabbage. Then they were washed with water and cooked differently to analyze the amount of prosticides residues reduced. The result of the study were as following; 1. The removal rate of pesticides residue on rice was 15.5∼35.4% and the amount of washing water was more influential in removal rate than number of washing. 2. The removal rate of pesticides residues through cooking processes after rice washing was 72.1∼77.8%. 3. The removal rate of pesticides residues through washing and cooking processes on the Korean cabbage were 18.4∼41.0%, 22.8∼82.7%. 4. As the amount of washing water of Korean cabbage increase, pesticides removal effect was higher. 5. Squeezing out the washed water from the cabbage increased pesticides removal rate.
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