본 연구에서는 유화제를 사용하지 않고 초단파 산분해법을 이용해 우리나라에서생산된 참기름의 중금속을 측정하고자 하였다. ICP-MS를 통해 12개의 참기름 시료에 오염된 카드뮴, 납, 비소의 3종 중금속을 분석하였다. 분석법의 검증 결과 카드뮴, 납, 비소 모두 직선성((r2)이 0.99 이상이며 RSD는 4% 이하였다. 또한, 분석법의 정확성 및 효율성 측정을 위해 중금속 10 μg/g 과 100 μg/g 을 첨가한시료를 분석한 결과, 회수율이 카드뮴 98.5-101.6%, 납 100.3-101.3%, 비소 102.1-111.2%로 우수하게 나타났다. 본 분석법을 이용하여 분석한 참기름 시료의 중금속 함량은 카드뮴 불검출~0.109 μg/g, 납 0.014~0.200 μg/g, 비소 0.014~0.125 μg/g 이었다. 따라서, 중금속 오염지역에서 생산된 참깨 및 이를 이용한 가공품의 경우 섭취에 주의할 필요가있다.

Although concerns about Arsenic (As) contamination in agricultural foods have currently increased, there in on adequate international risk management standards for As particularly on agricultural commodities and processed agricultural products. This scenario holds true also in Korea. Australia, and New Zealand has determined the As maximum level (ML) but only on cereals grains which is based on total As contents. In addition,Japan has regulated the ML based on trivalent As contents in agricultural commodities, which do not have legal restrictions. On the other hand, China has developed a systemic risk management to restrict the As contamination above MLs in agricultural commodities and processed agricultural products based on inorganic and total As contents. The establishment of an adequate analytical method for As specification in agricultural foods is essential to determine the acceptable level of As in agricultural food. Probabilistic approach may remove some uncertainties in calculating human risk assessment from As. It should be reviewed in terms of maximum levels to set the best scenario based on a realiability and availability to achieve effective As management on agricultural foods in Korea.

This study was conducted to develop an organic control of powdery mildews of cucumber by using mayonnaise in green house. The treatment of 0.1~2% mayonnaise resulted in 8.3%~99.2% control efficiencies against powdery mildew of cucumber. 0.5% mayonnaise treatment resulted control values over 97% in disease. It did not adversely affected the photosynthesis of foliages. Although one application of mayonnaise to the foliage was not practically effective enough, two or three application of mayonnaise to the foliage at the 0.5% concentration resulted in excellent control against powdery mildews. This treatment could provide protection for 10~14 days after application. Among the type of mayonnaise, general mayonnaise revealed 97.5% control value, but mayonnaise containing low oil content revealed 39.3%~97.5% control values on powdery mildews at the 0.5% concentration. Therefore, oil content in mayonnaise played a essential material to control powdery mildew. Results indicated that mayonnaise could be used as organic control of powdery mildews of cucumber. This control might be environmentfriendly as well as cost-effective.