본 연구는 쌀의 도정, 세척, 취반, 죽, 백설기, 쌀과자 가공 중 buprofezin의 잔류량 변화를 비교하였으며, 식품의 가공계수를 이용하여 잔류농약의 위해성 평가를 실시하였다. 가공을 위한 쌀 시료는 벼를 재배하면서 농약을 살포하여 수확한 알벼(Rice sprayed with buprofezin during the rice cultivation, RSBC)와 현미에 농약액을 침지하여 건조한 후 제조한 시료(Rice dipped in buprofezin solution, RDB)를 이용하였다. 잔류농약의 분석은 HPLC-UVD를 이용하여 분석하였으며, 검출한계와 정량한계는 각각 0.006, 0.02 mg/kg, 회수율은 88.6-107.2%이었다.
RSBC 현미 잔류량은 0.18 mg/kg이었으며, 현미를 백미로 도정 후 농약의 잔류량은 0.03 mg/kg으로 83.3% 감소하였다. 현미를 물의 비율과 세척 횟수를 달리하여 세척 후 농약은 12.6-39.3% 제거되었으나, 백미의 경우 세척 후 농약이 모두 제거되었다. 현미와 백미를 압력밥솥과 전기밥솥으로 밥을 가공하고 백미를 죽, 떡, 쌀과자로 가공하는 과정에서 농약이 모두 제거되었다.
RDB 현미 잔류량은 21.8 mg/kg이었으며, 도정 후 백미의 잔류량은 1.73 mg/kg으로 농약이 92.1% 제거되었다. 세척의 경우 현미 세척 시 농약의 감소율은 21.6-57.3%이었으며, 백미 세척 시 잔류농약은 27.4-67.2 % 감소하였다. 현미를 전기밥솥과 압력밥솥을 이용하여 가공하였을 때 농약은 51.7%, 55.5% 감소하였다. 백미의 경우 세척한 백미를 전기밥솥, 압력밥솥으로 취반 후 농약의 감소율은 83.6, 82.3%이었으며, 세척한 백미를 30분간 불린 후 전기밥솥과 압력밥솥으로 취반하였을 때 잔류농약은 87.1, 88.0% 감소하였다. 백미를 죽, 떡 및 쌀과자로 가공 후 잔류농약은 백미 잔류량 대비 89.7, 82.0 및 79.4% 감소하였다. 따라서 쌀은 다양한 가공 과정에 의하여 농약이 제거된 결과를 나타내었다.
Buprofezin에 잔류허용기준(Maximum Residue Limit, MRL)이 설정된 식품의 위해평가를 위하여 본 연구에서 수행한 RSBC의 백미, 현미밥, 백미밥, 백설기 및 쌀과자의 가공계수(Processing Factor, PF)를 산출하였다. 쌀 이외의 다른 식품에 대해서는 국제식품규격위원회의 농약전문가위원회(Joint meeting FAO/WHO on Pesticides Residues, JMPR)에 제출된 가공계수를 조사하였다. 그리고 buprofezin에 설정된 MRL과 식품섭취량을 조사하였다. 그 후 조사된 결과를 토대로 시나리오 1, 2 및 3의 계단식 위해성 평가 방법을 실시하였다. 시나리오 1은 MRL과 식품 섭취량을 곱하는 이론적 일일최대섭취량(Theoretical Maximum Daily Intake, TMDI) 평가 방식을 이용하였다. 시나리오 2와 3은 MRL, 가공계수 및 가공품에 대한 식품섭취량을 곱하여 평가하는 1일최대추정섭취량(Estimate Maximum Daily Intake, EMDI) 평가 방식을 이용하였다. 그중, 시나리오 2는 본 연구에서 수행한 현미와 백미의 가공계수와 JMPR에서 조사한 가공계수를 적용하였고 시나리오 3은 현미, 백미 및 쌀 가공품에 대한 가공계수와 JMPR에서 조사한 가공계수를 이용하였다. 그 후 1일섭취허용량(Acceptable Daily Intake, ADI) 대비 TMDI(또는 EMDI) 비율을 산출하여 비교·분석하였다. 위해성 평가 결과, 시나리오 1의 % ADI는 79.26%이었으며, 시나리오 2의 % ADI는 61.42%로 시나리오 1에 비하여 17.84% 감소하였고 시나리오 3의 % ADI는 59.60%로 시나리오 2에 비하여 1.82% 줄어들었다. 따라서 가공계수를 활용할수록 현실적인 위해성 평가가 가능하며, 농약의 MRL 설정을 위한 기초자료로 활용될 수 있다.

In this study, we aimed to analyze the changes in the residual levels of buprofezin during milling, washing, cooking, and processing of rice to make porridge and rice cake, and to perform risk assessment of buprofezin using the processing factor (PF) of processed products. The buprofezin residue levels in rice and the processed rice products were comparatively analyzed by processing the samples of rice harvested after spraying buprofezin during cultivation (RSBC) and rice dipped in buprofezin solution (RDB). The pesticide residue levels in rice were analyzed using HPLC-UVD. The limit of detection and limit of quantitation for the analysis of buprofezin were 0.006 and 0.02 mg/kg, respectively, and the recovery rate was 88.6?107.2%.
The residual level of buprofezin in RSBC (brown rice) was 0.18 mg/kg and that in the polished rice was 0.03 mg/kg, which indicated that rice milling resulted in an 83.3% decrease in the residual level of buprofezin. After washing brown rice with different water ratios and for different washing times, the pesticide reduction rate was 12.6?39.3%, and buprofezin was not detected in polished rice after washing. Subsequently, when brown and polished rice were cooked using an electric and pressure cooker and when the polished rice was processed into porridge, rice cakes, and cookies, pesticide residues were completely eliminated, and buprofezin was not detected.
The buprofezin residue level in RDB (brown rice) was 21.8 mg/kg, and after milling, that in polished rice was 1.73 mg/kg and 92.1% of pesticide was eliminated. The reduction rate of buprofezin level during brown rice washing was 21.6?57.3%, and the residual level of buprofezin during polished rice washing decreased by 27.4?67.2%. When brown rice was cooked using an electric cooker and pressure cooker, buprofezin level was reduced by 51.7% and 55.5%, respectively. When washed polished rice was cooked using an electric cooker and pressure cooker, the reduction rates of buprofezin levels were 83.6 and 82.3%, respectively. When washed polished rice was soaked for 30 min and then cooked using an electric cooker and pressure cooker, buprofezin level was reduced by 87.1% and 88.0%, respectively. After processing polished rice into porridge, rice cakes, and cookies, the residue level of buprofezin decreased by 89.7%, 82.0%, and 79.4%, respectively, compared to the residue level of polished rice. In conclusion, the residue level of buprofezin was decreased by various rice processing methods.
For the risk assessment of foods with maximum residue limit (MRL) set in buprofezin, the processing factor (PF) of brown rice, polished rice, cooked brown and polished rice, rice cake, and cookies were calculated for RSBC performed in this study. For foods other than rice, PFs submitted to the Joint meeting FAO/WHO on Pesticides Residues (JMPR) were investigated. The MRL and food intake of buprofezin were investigated. Subsequently, based on the investigated results, the risk assessment method of the tiered approach from scenarios 1, 2, and 3 was used. Scenario 1 used the theoretical maximum daily intake (TMDI) method, which was evaluated by multiplying the MRLs and food intake, and Scenarios 2 and 3 used the estimated maximum daily intake (EMDI) method evaluated by multiplying the MRLs, PFs, and food intake for processed products. Subsequently, the percentage compared to the acceptable daily intake (ADI) was calculated and compared. Among them, Scenario 2 used PFs for brown rice and polished rice, and scenario 3 used PFs for brown rice, polished rice, cooked brown and polished rice, rice cake, and rice cookies. As a result of the risk assessment, the % ADI of Scenario 1 was 79.26%, that of Scenario 2 was 61.42%, which decreased by 17.84% compared to that of Scenario 1, and that of Scenario 3 was 59.60%, which was 1.82% lower than that of Scenario 2. Therefore, the more the processing research results are used, the more realistic the risk assessment is, and it can be used as basic data for setting the MRL.