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Risk Assessment of the Exposure to Rotenone in Lettuce and Cucumber

상추, 오이 섭취에 따른 rotenone의 위해성 평가

  • Choi, Ji Hee (Department of Food Science & Nutrition, College of Human Ecology, Hanyang University) ;
  • Woo, Hye-Im (Department of Food Science & Nutrition, College of Human Ecology, Hanyang University) ;
  • Jeong, Ye-Ji (Department of Food Science & Nutrition, College of Human Ecology, Hanyang University) ;
  • Noh, Hyun Ho (Department of Environmental & Biological Chemistry, College of Agriculture, Life and Environmental Sciences, Chungbuk National University) ;
  • Kyung, Kee Sung (Department of Environmental & Biological Chemistry, College of Agriculture, Life and Environmental Sciences, Chungbuk National University) ;
  • Kim, Doo-Ho (Chemical Safety Division, Dept. of Agro-food Safety, National Academy of Agricultural Science, Rural Development Administration) ;
  • Paik, Min-Kyung (Chemical Safety Division, Dept. of Agro-food Safety, National Academy of Agricultural Science, Rural Development Administration) ;
  • Om, Ae Son (Department of Food Science & Nutrition, College of Human Ecology, Hanyang University)
  • 최지희 (한양대학교 생활과학대학 식품영양학과) ;
  • 우혜임 (한양대학교 생활과학대학 식품영양학과) ;
  • 정예지 (한양대학교 생활과학대학 식품영양학과) ;
  • 노현호 (충북대학교 농업생명환경대학 환경생명화학과) ;
  • 경기성 (충북대학교 농업생명환경대학 환경생명화학과) ;
  • 김두호 (농촌진흥청 국립농업과학원 농산물안전성부 화학물질안전과) ;
  • 백민경 (농촌진흥청 국립농업과학원 농산물안전성부 화학물질안전과) ;
  • 엄애선 (한양대학교 생활과학대학 식품영양학과)
  • Received : 2013.11.02
  • Accepted : 2013.12.03
  • Published : 2013.12.31

Abstract

We report the dietary exposure to rotenone in the Korean population and children (1-18) through consumption of lettuce and cucumber. To obtain the residue data, we analyzed using the GC-NPD and HPLC-DAD method. Rotenone residues in samples were as follows; lettuce 0.16-1.15, cucumber < 0.001-0.006. The average dietary intake was determined using result from the 2009 Korea National Health and Nutrition Examination Survey Data. The risk index (RI) was calculated using rotenone residues and dietary intakes. The lettuce and cucumber showed the highest at 18.41%, 0.00, respectively. RI fell below 100 of %RfD showing no risks in these vegetables. Therefore, the risk assessment on the detected rotenone was evaluated as safe level.

Acknowledgement

Supported by : 농촌진흥청

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