Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Ozonated Water Treatment on Pesticide Residues and Catechin Content in Green Tea Leaves

녹차의 잔류농약과 카테친 함량에 미치는 오존수 처리 효과

  • Jung, Kyung-Hee (Department of Food Science and Technology and Institute of Lotus Functional Food Ingredient, Dongguk University) ;
  • Seo, Il-Won (Department of Food Science and Technology and Institute of Lotus Functional Food Ingredient, Dongguk University) ;
  • Nam, He-Jung (Department of Food Science and Technology and Institute of Lotus Functional Food Ingredient, Dongguk University) ;
  • Shin, Han-Seung (Department of Food Science and Technology and Institute of Lotus Functional Food Ingredient, Dongguk University)
  • 정경희 (동국대학교 식품공학과 및 Lotus 기능성식품소재연구소) ;
  • 서일원 (동국대학교 식품공학과 및 Lotus 기능성식품소재연구소) ;
  • 남혜정 (동국대학교 식품공학과 및 Lotus 기능성식품소재연구소) ;
  • 신한승 (동국대학교 식품공학과 및 Lotus 기능성식품소재연구소)
  • Published : 2008.06.30
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Abstract

This study examined the effects of treating green tea leaves with ozonated water by evaluating pesticide residue levels and catechin content. The pesticide residue levels of tea leaves treated with carbendazim, captain, diazinon, fenthim, dichlorvos, and chlorpyrifos ranged from 43.2 to 48.2 ppm. For leaves treated by soaking or watering with tap water, or with 0.25 ppm of ozone water for 30 min. Pesticide residue levels were reduced by 24.0-30.2%, 30.3-33.6%, 52.4-70.5%, and 65.5-80.2%, respectively. No major differences in catechin content were observed in the leaves according to the soaking and rinsing treatments using ozonated or tap water.

약 45-50 ppm의 농약 함량인 녹차 잎을 일반 수돗물과 용존 오존농도 0.25 ppm인 오존수 수침 또는 주수하여 잔류농약의 분해율을 조사하였다. 일반 수돗물의 수침방법에서 잔류 농약의 분해율은 24-30%였고 오존수에 의한 수침에서는 분해율은 52-71%였다. 전체적으로 수침에 의한 잔류농약 분해율은 일반 수돗물보다 오존수에 의한 농약 분해율이 2배 이상으로 높은 효율을 보였다. 주수에서 일반 수돗물에 의한 잔류농약 분해율은 26-34%였고, 오존수에 의한 방법에서는 66%-84%였다. 수침과 공통적으로 carbendazim의 분해율이 가장 낮았다. 주수에 의한 잔류농약 분해율은 오존수가 수침과 마찬가지로 일반 수돗물보다 오존수에 의한 농약 분해능이 2배 이상이었다. HPLC를 이용한 녹차잎의 카테킨 함량 조사에서, 오존수로 침지하였을 경우 EGC가 가장 높은 catechin 감소율(약 60 ppm)을 보였으며 EC, EGCG, ECG는 28-51 ppm(0.9-3.5%)였다. 오존수로 수침시킨 녹차 잎의 카테킨 함량은 일반 수돗물로 침지한 결과보다 catechin 성분들의 감소율이 조금 높게 나타났지만 유의적인 차이가 없었다. 수세 방법의 측면에서 볼 때 오존수로 주수한 경우(평균 2.7%)가 침지한 경우(평균 3.2%)보다 catechin 성분들의 감소 정도가 낮게 나타났다. 오존수의 산화작용에 의한 각 잔류 농약 분해율은 50% 이상인 것에 비해 카테킨의 감소량은 5% 이하였다. 세수방식에 의한 결과에서 수침의 방식보다 주수가 더 많은 잔류 농약을 제거하였고, 손실된 카테킨 함량 또한 적었다. 이러한 결과에서 오존수를 이용한 주수는 잔류 농약 분해에 효율적이고, 기능성 성분의 감소가 비교적 적기 때문에 영양과 안전면에서 오존수를 이용한 세수가 녹차 잎에 효과적이라는 것을 나타낸다.

Keywords

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