Residues of Azoxystrobin during Cultivation and Processing of Ginseng

인삼의 재배 및 가공단계 별 Azoxystrobin 잔류성

  • Kim, Jong-Geol (Division of Biological Environment, College of Agriculture and Life Sciences, Kangwon National University) ;
  • Kim, Seoung-Su (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) ;
  • Ji, Kwang-Young (Division of Biological Environment, College of Agriculture and Life Sciences, Kangwon National University) ;
  • Lee, Kyung-Hee (Division of Biological Environment, College of Agriculture and Life Sciences, Kangwon National University) ;
  • Ham, Hun-Ju (Division of Biological Environment, College of Agriculture and Life Sciences, Kangwon National University) ;
  • Im, Moo-Hyeog (Food and Drug Administration) ;
  • Hur, Jang-Hyun (Division of Biological Environment, College of Agriculture and Life Sciences, Kangwon National University)
  • 김종걸 (강원대학교 농업생명과학대학 생물환경학부) ;
  • 김성수 (강원대학교 농업생명과학대학 생물환경학부) ;
  • 박홍열 (강원대학교 농업생명과학대학 생물환경학부) ;
  • 지광용 (강원대학교 농업생명과학대학 생물환경학부) ;
  • 이경희 (강원대학교 농업생명과학대학 생물환경학부) ;
  • 함헌주 (강원대학교 농업생명과학대학 생물환경학부) ;
  • 임무혁 (식품의약품안전청) ;
  • 허장현 (강원대학교 농업생명과학대학 생물환경학부)
  • Published : 2009.12.31

Abstract

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, $0.14\;mg\;kg^{-1}$, red ginseng were both $0.05\;mg\;kg^{-1}$, ginseng alcohol extract were 0.28, $0.33\;mg\;kg^{-1}$, ginseng water extract were 0.22, $0.16\;mg\;kg^{-1}$, red ginseng alcohol extract were 0.31, $0.20\;mg\;kg^{-1}$ and red ginseng water extract were 0.09, $0.11\;mg\;kg^{-1}$ 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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