|
KMID : 0881720210360050392
|
|
Journal of Food Hygiene and Safety
2021 Volume.36 No. 5 p.392 ~ p.399
|
|
|
Monitoring of Pesticide Residues on Herbs and Spices
|
|
Bae Ho-Jeong
Kim Woon-Ho
Jung You-Jung
Lee Yu-Na
Moon Kyeong-Eun
Kim Jung-Sun
Chae Kyung-Suk
Lee Jin-Hee
Do Young-Sook
Choi Ok-Kyung
|
|
|
Abstract
|
|
|
|
This study was conducted to research the status of pesticide residues in a total of 114 herbs and spices obtained from January to October 2020. 341 pesticide residues were analyzed by the multi class pesticide multiresidue methods using GC-MSMS, GC-ECD, GC-NPD, LC-MSMS, LC-PDA, and LC-CAS. As a result of analysis, 36 pesticide residues were found, and detection rate was 31.6%. Of them, seven samples were detected over Maximum Residue Limits (MRLs) and the unsuitable level in pesticide was 6.1%. The herbs and spices exceeding MRLs include coriander (2 times), mint (2 times), basil (once), rosemary (once), and boraye (once). According to an analysis of 341 pesticide residues, 22 pesticides were detected 52 times and 8 pesticides were found to exceed the MRLs. The pesticides exceeding MRLs were ingredients such as etofenprox, flufenoxuron, fluquinconazole, iprodione, lufenuron, paclobutrazol, phenthoate, and spiromesifen.
|
|
|
KEYWORD
|
|
|
Herbs and spices, Pesticide residues, Coriander leaves, Mints
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|