Computation of residue limit of organophosphorus pesticides in functional foods from citrus fruit peels

감귤과피를 이용한 기능성 식품 중 유기인계 농약의 잔류기준 산정

  • Lee, Mi-Kyung (Division If Food Processing,College of Natural Science, Andong National University)
  • 이미경 (안동대학교 자연과학대학 식품가공학 전공)
  • Published : 1999.12.30


This study was conducted to propose residue limits of organophosphorus pesticides in functional foods produced from peels of citrus fruits. For these, not only reduction factors of pesticides in cooking and processing were estimated, but factors needed in order to produce residue limits were identified and their application method was devised. The results were as follows: (1) reduction factors appeared as 0.09-1.60 by different processings of various foods, (2) residue limits of pesticides on dietary fiber and bioflavonoid products could be computed from maximum residue limit of pesticides on the raw agricultural produce, reduction factors, and the anticipated amount of consumption of the functional foods. (3) residue limits of 18 organophosphorus pesticides were proposed in the range of 0.01-3.0mg/Kg on the dietary fiber product and 0.1-80mg/Kg on the bioflavonoid product from citrus fruit peels.