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KMID : 1007519970060010039
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Food Science and Biotechnology
1997 Volume.6 No. 1 p.39 ~ p.43
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Elimination of Insecticide EPN Residues during Rice Cooking and Kimchi Preparation
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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 used as a contaminant by spraying it on polished rice grains at a 4 ㎎/㎏ level. About 56% of the residue was removed by three water washings and a further 3% by heat cooking. During the preparation processes of typical Chinese cabbage Kimchi, the removal ratio of EPN residues was 31% in salting and washing and 3% in fermentation. The fermented Kimchi contained 66% of initial residues in raw Chinese cabbage, which consisted of 55% in solid and 11% in fluid portions. The microbial degradation of EPN by lactic acid bacteria in Kimchi was very slight.
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KEYWORD
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