본 연구에서는 총각무에 검출빈도가 높은 3성분의 농약 을 선택하여 농약 침지 후 잔류농약이 총각김치제조 과정에서 제거되는 정도를 측정하였다. 총각무의 절임과 세척 과정 후에는 초기 처리농도에 대비 잎은 diazinon, diniconazole 및 dimethomorph 각각 43.8%, 41.9% 및 89.8%가 제거되었으며, 뿌리는 59.5%, 54.7% 및 85.1%가 제거되었다. 4oC에서 김치를 숙성하는 과정 중 농약의 잔류량은 4주간의 숙성기간 동안 초기 처리농도 대비 잎은 diazinon 82.4%, diniconazole 77.1% 그리고 dimethomorph 98.9%가 제거되었고, 뿌리의 경우 diazinon 94.0%, diniconazole 91.8% 그리고 dimethomorph 90.0%가 제거되었다. 총각김치 잔류농약 제거율을 제조과정별 상대적인 백분율로 나타낸 결과 절임과정에서 가장 많은 잔류농약 제거율을 보였으며, 그 결과 농약 3종은 44.6%-66.5%가 제거되었다. 반면 뿌리에서 diazinon, diniconazole은 숙성과정에서 51.8%-55.8%로 가장 많은 잔류농약 제거율을 보였다. 3종의 농약이 잔류하는 김치를 0oC, 4oC에서 4주간 숙성시키면서 온도에 따른 농약제거율의 차이를 살펴본 결과, diazinon은 뿌리에서 4oC가 0oC에 비해 농약제거율이 2.7%-10.8%가 높은 것으로 확인되었다. 그 이외의 농약에서는 숙성온도 별 잔류농약 제거율의 차이는 미미한 것으로 확인되었다.

This study determined the removal ofrates for three types of pesticides which were spiked from Chonggak radish during the preparation of chonggak kimchi. When Chonggak radish (leaves) were brined with 10% salt solution and rinsed with water, the removal rate of the three pesticides was 43.8%, 41.9% and 89.8% for diazinon, diniconazole and dimethomorph, respectively. When Chonggak kimchi (leaves) were prepared and fermented for 4 weeks at 4oC, the removal rate of the three pesticides was 82.4%, 77.2% and 98.9% for diazinon, diniconazole and dimethomorph, respectively. Pesticide residues in chonggak radish (roots) were removed by up to 54.7-85.1% of initial concentration through brining and washing. During the fermentation of chonggak kimchi (roots) for 4 weeks at 4oC, the amount of pesticide residues was decreased by 94.0%, 91.8% and 90.0% of initial concentration for diazinon, diniconazole and dimethomorph, respectively. The highest relative removal rate by percentage for the three pesticides asreached 66.5% by salting chonggak radish (leaves). On the other hand, the highest relative removal rate by percentage of pesticides was shown during fermentation, reaching 51.8% and 55.8% for diazinon and diniconazole, respectively, in Chonggak kimchi (roots). As a result of examining the differences ofbetween the three pesticide removal rates rates according to temperature while fermentedduring fermentation of Chonggak kimchi with three pesticides for 4 weeks at 0oC and 4oC, diazinon pesticide removal was has a high pesticide removal rate of 2.7-10.8% from fermented Chonggak kimchi (roots) at 4oC compared to 0oC. In the other pesticides, the difference in removal rate of the pesticideresidual pesticides residues by aging temperature was found to be insignificant.

ABSTRACT
Materials and Methods
    실험재료
    농약 표준품표준물질 및 시약
    총각무의 농약처리
    총각김치의 제조
    분석방법
    기기 분석 조건
    유효성 검증
    pH 측정
    통계분석
Results
    분석법 검증
    pH 변화
    총각김치(잎) 제조과정 중 농약의 제거
    총각김치(뿌리) 제조과정 중 농약의 제거
Discussion
국문요약
References

• 이윤미(경기도보건환경연구원 수원농수산물검사소) | Yun-Mi Lee (Suwon Agricultural and Fishery Products Inspection Center, Gyeonggi Province Institute of Health and Environment) Correspondence to
• 오문석(경기도보건환경연구원 수원농수산물검사소) | Moon-Seog Oh (Suwon Agricultural and Fishery Products Inspection Center, Gyeonggi Province Institute of Health and Environment)
• 전종섭(경기도보건환경연구원 수원농수산물검사소) | Jong-sup Jeon (Suwon Agricultural and Fishery Products Inspection Center, Gyeonggi Province Institute of Health and Environment)
• 이성봉(경기도보건환경연구원 수원농수산물검사소) | Seong-Bong Lee (Suwon Agricultural and Fishery Products Inspection Center, Gyeonggi Province Institute of Health and Environment)
• 김한택(경기도보건환경연구원 수원농수산물검사소) | Han-Taek Kim (Suwon Agricultural and Fishery Products Inspection Center, Gyeonggi Province Institute of Health and Environment)
• 강향리(경기도보건환경연구원 수원농수산물검사소) | Hyang-Ri Kang (Suwon Agricultural and Fishery Products Inspection Center, Gyeonggi Province Institute of Health and Environment)
• 이효경(경기도보건환경연구원 수원농수산물검사소) | Hyo-Kyung Lee (Suwon Agricultural and Fishery Products Inspection Center, Gyeonggi Province Institute of Health and Environment)
• 손지희(경기도보건환경연구원 수원농수산물검사소) | Ji-Hee Son (Suwon Agricultural and Fishery Products Inspection Center, Gyeonggi Province Institute of Health and Environment)
• 이병훈(경기도보건환경연구원 수원농수산물검사소) | Byoung-Hoon Lee (Suwon Agricultural and Fishery Products Inspection Center, Gyeonggi Province Institute of Health and Environment)
• 이필석(경기도보건환경연구원 수원농수산물검사소) | Pil-Seok Lee (Suwon Agricultural and Fishery Products Inspection Center, Gyeonggi Province Institute of Health and Environment)
• 김지원(경기도보건환경연구원 수원농수산물검사소) | Ji-Won Kim (Suwon Agricultural and Fishery Products Inspection Center, Gyeonggi Province Institute of Health and Environment)
• 최옥경(경기도보건환경연구원 수원농수산물검사소) | Ok-Kyung Choi (Suwon Agricultural and Fishery Products Inspection Center, Gyeonggi Province Institute of Health and Environment)