Application of Multi-residue Method for Analysis of Pesticides Residues in  Paste and Sauce containing Hot pepper

Soyoung Jung*, Kyungai Park, Sungae Jo, Kyeongah Lee, Yunhee Kim, Sangmi Lee, Insil Yu and Kweon Jung

Gangbuk Agro-fishery Products Inspection center,

Seoul Metropolitan Government Research Institute of Public  Health and Environment

The purpose of this study was to apply multi-residue method for determining five pesticides in paste and sauce containing hot pepper using GC-ECD and GC-NPD. Frequently detected pesticides in hot pepper powder (chlorpyrifos, chlorfenapyr, cyhalothrine, cypermethrine, tebuconazole) were selected for test multiresidue method and their residue monitoring. Recovery studies without fat remove processing were performed at 0.01 mg/kg (0.04  mg/kg at tebuconazole), 0.1 mg/kg and 1.0 mg/kg of each compound and the recoveries obtained ranged from 66.8 % to 139.8 % in hot pepper paste and 65.2 % to 110.0 % in chili sauce respectively. LODs of the method for the hot pepper paste and chili sauce were 0.005~0.03 mg/kg, 0.0007~0.009 mg/kg and LOQs were 0.02 ~0.07 mg/kg, 0.002~0.03 mg/kg respectively. Fat remove process was tested for clean up at 1.0 mg/kg level, but there was no significant effect.

Key word: fruit, pepper paste, sauce, multiresidue method