올리브유의 잔류농약 모니터링 및 노출량 조사

• Published in: Han'gug sigpum wi'saeng anjeonseong haghoeji Vol. 38; no. 4; pp. 211 - 216
• Main Authors: 손미희, 김재관, 이유진, 김지은, 백은진, 김병태, 이성남, 박명기, 박용배, Mi-Hui Son, Jae-Kwan Kim, You-Jin Lee, Ji-Eun Kim, Eun-Jin Baek, Byeong-Tae Kim, Seong-Nam Lee, Myoung-Ki Park, Yong-Bae Park
• Format: Journal Article
• Language: Korean
• Published: 한국식품위생안전성학회 01.09.2023
• Subjects: 식품과학; GC/MS/MS; Pesticides; Olive oil
• ISSN: 1229-1153; 2465-9223

A total of 100 commercially available olive oil products were analyzed for 179 pesticide residues using gas chromatography-tandem mass spectrometry (GC/MS/MS). The olive oil samples were mixed with organic solvents, centrifuged and frozen to remove fat, and pesticide residues were analyzed using the “quick, easy, cheap, effective, rugged, and safe” (QuEChERS) method. The determination coefficient (R2) of the analysis method used in this study was ≥0.998. The detection limit of the method ranged 0.004–0.006 mg/kg and its quantitative limit ranged 0.012–0.017 mg/kg. The recovery rate (n=5) measured at the level ranging 0.01–0.02, 0.1, and 0.5 mg/kg ranged 66.8– 119.5%. The relative standard deviation (RSD) was determined to be ≤5.7%, confirming that this method was suitable for the "Guidelines for Standard Procedures for Preparing Food Test Methods". The results showed that a total of 151 pesticides (including difenoconazole, deltamethrin, oxyfluorfen, kresoxim-methyl, phosmet, pyrimethanil, tebuconazole, and trifloxystrobin) were detected in 64 of the 100 olive oil products. The detection range of these pesticide residues was 0.01–0.30 mg/kg. The percentage acceptable daily intake (%ADI) of the pesticides calculated using ADI and estimated daily intake (EDI) was 0.0001–0.1346, indicating that the detected pesticides were present at safe levels. This study provides basic data for securing the safety of olive oil products by monitoring pesticide residues in commercially available oilve oil products. Collectively, the analysis method used in this study can be used as a method to analyze residual pesticides in edible oils.