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KMID : 1007519950040030207
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Food Science and Biotechnology
1995 Volume.4 No. 3 p.207 ~ p.211
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Removal of EPN Residues in Washing and Cooking Processes of Chinese Cabbage and dish
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Lee Mi-Gyung
Lee Su-Rae
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Abstract
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A non-systemic organophosphorus insecticide EPN (O-ethyl O-4-nitrophenyl phenylphosphonothioate) was artificially contaminated by soaking and draining on Chinese cabbage and radish at 50 and 5mg/kg levels, respectively. About 25% of the residue in Chinese cabbage was removed by three-times water washing and 5%, by heat cooking. About 70% of the residue in Chinese radish was removed by two-times washing and 16%, by heat cooking.
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KEYWORD
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