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KMID : 1134820090380091258
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 9 p.1258 ~ p.1264
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Removal Effects of Bifenthrin and Metalaxyl Pesticides during Preparation and Fermentation of Baechu Kimchi
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Jeong Ji-Kang
Park So-Yeon
Kim So-Hee
Kang Jung-Mi
Yang Ji-Young
Kang Soon-Ah
Chun Hye-Kyung
Park Kun-Young
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Abstract
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The removal effects of two commonly used pesticides of Bifenthrin and Metalaxyl during preparation and fermentation of kimchi were studied. The two pesticides were applied to Baechu cabbages intentionally for 20 seconds; the applied amounts of Bifenthrin and Metalaxyl were 3.02±0.09 ppm and 6.79±0.17 ppm, respectively. The Baechu cabbages were washed by water 3 times. Then the residual amounts of the two pesticides of Bifenthrin and Metalaxyl were measured and the removal rates were 21.7% and 16.1%, respectively. When Baechu cabbages were brined with 10% salt solution for 12 hours after the application of the two pesticides, the removal rates significantly increased to 98.7% and 60.8%, and when brined and washed 3 times by water, the removal rates even more increased to 99.7% and 73.4% respectively. Then we made kimchi and investigated the quantities of the residual pesticides during the fermentation at 4℃ for 3 weeks. The residual amounts of the pesticides in kimchi decreased in a time dependent manner, finally the amounts of the pesticides to 0.35±0.04 ppm and 0.48±0.06 ppm while the removal rates of the two pesticides were 57.8% and 81.0%, respectively. When the kimchi was fermented at 4℃ and 10℃ for 3 weeks, the removal rates of Bifenthrin were 57.8% and 72.2% and those of Metalaxyl were 81.0% and 85.6%, respectively. Consequently, it appeared that the residual pesticides can be removed during preparation, especially brining; the fermentation process of kimchi also removed the residual pesticides effectively, especially at higher temperature and long period.
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KEYWORD
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pesticide residue, Bifenthrin, Metalaxyl, baechu kimchi, fermentation
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