친환경 유기농자재 rotenone의 홍고추 중 잔류특성을 조사하고 가공계수를 산출하기 위하여 시험포장에 시험농자재를 7일 간격으로 2회 살포한 후 경시적으로 채취하여 잔류량을 분석하였다. 홍고추와 건고추 중 rotenone의 정량한계는 각각 0.03과 0.07 mg/kg이었으며, 분석법의 회수율은 각각 89.52-97.86%와 85.76-91.61%이었다. 잔류농약 분석 결과 홍고추 중 시험농자재의 잔류량은 0.03-0.39 mg/kg이었으며, 건고추의 경우 0.07-0.75 mg/kg으로 잔류량은 경시적으로 감소하였다. 건조에 의한 홍고추 중 rotenone의 가공계수는 2.03-3.13으로써 건조에 따라 잔류농도가 2-3배 증가하였다. 그러나 건조 전 홍고추 중 rotenone의 감소계수는 0.38-0.59로서 건조 전 홍고추 중 rotenone의 일부는 건조 과정 중 소실된 것으로 나타났다.
This study was carried out to elucidate residual characteristics of environment friendly agricultural material rotenone in chilli pepper and calculate processing factors by drying. The test material was sprayed twice onto chilli peppers at an interval of seven days and then the chilli peppers were harvested at 0, 1, 3, 5 and 7 days after final spray. Limits of quantitation (LOQs) of rotenone in fresh and dried chilli peppers were 0.03 and 0.07 mg/kg, respectively. Recoveries of the test material in fresh and dried chilli peppers ranged from 89.52 to 97.86% and from 85.76 to 91.61%, respectively. As a results of residual material analysis, amounts of rotenone in fresh and dried chilli peppers ranged from 0.03 to 0.39 mg/kg and from 0.07 to 0.75 mg/kg, respectively, representing that the residual amounts of rotenone decreased time-coursely. Processing factors of rotenone in fresh chilli pepper by drying were found to be from 2.03 to 3.13, indicating that the residual concentration of rotenone in dried chilli pepper increased from two to three times by drying. However, the reduction factor of rotenone in fresh chilli pepper by drying ranged from 0.38 to 0.59, representing that some of rotenone in fresh chilli pepper disappeared during the drying process.
