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Effects of oven drying on pesticide residues in field-grown chili peppers
노현호,김대규,이은영,장문익,임무혁,이영득,경기성 한국응용생명화학회 2015 Applied Biological Chemistry (Appl Biol Chem) Vol.58 No.1
The effects of drying on nine pesticides(chlorfenapyr, clothianidin, diethofencarb, folpet, imidacloprid,indoxacarb, methomyl, methoxyfenozide, andtetraconazole) in chili peppers were studied. The meanconcentration factor calculated from weight reduction afterdrying by water loss was 5.28 for field 1 and 5.41 for field 2(n = 10). Processing factors for pesticide residues in/onchili peppers after drying were 2.45–5.14 for field 1 and1.71–4.53 for field 2, indicating that pesticide residuesremaining in/on chili peppers were concentrated by usualdrying process for pepper powder. The reduction factorsreflecting net loss of pesticide residues during drying were0.50–0.98 for field 1 and 0.44–0.98 for field 2. Dryingcaused a large reduction (37–49 %) in clothianidin, diethofencarb,imidacloprid, and tetraconazole; moderatereductions (16 and 22 %) in methomyl and methoxyfenozide;while did not affect the levels of chlorfenapyr,folpet, and indoxacarb (using conservative higher reductionfactors from the two field trials).