홍고추 중 matrine의 가공계수

Abstract

홍고추와 고춧가루 중 친환경 유기농자재 matrine의 잔류특성을 구명하고 가공계수를 산출하기 위하여 시험포장에 matrine의 시판제품(유효성분 2%)을 1,000배 희석하여 조제한 살포액을 7일 간격으로 2회 살포 한 후 최종약제 살포 당일부터 7일차까지 경시적으로 홍고추를 채취하였다. 채취한 홍고추는 60oC의 열풍건조기를 이용하여수분함량이 14% 이하가 되도록 건조한 후 마쇄하여 고춧가루를 조제하였다. 시험작물 중 matrine의 회수율은 106.6-119.1%이었으며, 저장 안정성 시험의 회수율은 106.6-113.1%이었다. 1회 처리구 홍고추와 고춧가루 중 matrine의 잔류량은 각각 < 0.01-0.11과 0.03-0.25 mg/kg이었으며, 2회 처리구의 경우 0.02-0.12와 0.04-0.40 mg/kg이었다. 또한고춧가루 중 matrine의 가공계수는 1.50-3.33으로 건조 후 잔류량은 증가하였다.

This study was carried out to investigate the residual characteristics and calculate processingfactor of the environment friendly material matrine in fresh chilli pepper by drying. Spray solution of matrinewas prepared by dilution of the commercial product (2% active ingredient) with water at 1 : 1000 (v/v) ratioand sprayed onto chilli pepper plants at seven day intervals. Samples were collected at 0, 1, 3, 5 and 7 daysafter last application and then dried using a hot air dry oven at 60oC for 36 hours until the water content wasreduced to 14%. Recoveries and storage period stabilities of matrine in the samples ranged from 106.6 to119.1% and 106.6 to 113.1%, respectively. The residual concentrations of matrine in fresh chilli pepper anddried chilli peppers treated only once were found to be from less than 0.01 to 0.11 and from 0.03 to 0.25mg/kg, respectively. In case of plants sprayed twice with matrine, the residual concentrations ranged from0.02 to 0.12 and from 0.04 to 0.4 mg/kg, respectively. Processing factor of matrine in the fresh chilli pepperby drying was found to be from 1.5 to 3.3, indicating that the residual concentration of matrine in dried chillipepper increased about two or three times by drying.