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인삼의 재배 및 가공단계 별 Azoxystrobin 잔류성
김종걸(Jong Geol Kim),김성수(Seoung Su Kim),박홍열(Hong Ryeol Park),지광용(Kwang Young Ji),이경희(Kyung Hee Lee),함헌주(Hun Ju Ham),임무혁(Moo Hyeog Im),허장현(Jang Hyun Hur) 한국농약과학회 2009 농약과학회지 Vol.13 No.4
The aim of this study was to determine the processing and reduction factors for ginseng and its commodities during ginseng processing to obtain information of pesticide residue in ginseng. For this study, azoxystrobin was used in two field containing 6 years old ginseng plants. Ginsengs were harvested and processed to obtain different commodities (Dried ginseng, red ginseng and ginseng water and alcohol extracts, red ginseng water and alcohol extracts) for pesticide analysis. The amount of residue levels from wonju and icheon for fresh ginseng were 0.05, 0.03 mg kg-1 dried ginseng were 0.12, 0.14 ㎎ ㎏<SUP>-1</SUP>, red ginseng were both 0.05 ㎎ ㎏<SUP>-1</SUP>, ginseng alcohol extract were 0.28, 0.33 ㎎ ㎏<SUP>-1</SUP>, ginseng water extract were 0.22, 0.16 ㎎ ㎏<SUP>-1</SUP>, red ginseng alcohol extract were 0.31, 0.20 ㎎ ㎏<SUP>-1</SUP> and red ginseng water extract were 0.09, 0.11 ㎎ ㎏<SUP>-1</SUP> respectively. These data were under MRLs notified by KFDA. The processing factors for ginseng products were 3.25, 1.34, 7.84, 4.63, 6.15 and 2.56 respectively. The reduction factors for ginseng products were 1.19, 0.51, 3.41, 1.91, 2.74 and 1.00 respectively. These data showed increment during processing which could be due to concentration but considering water contents, residue levels were similar or decreased than the initial residue level during processing.
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