綠豆芽生產之研究（Ⅱ）臺灣常用處理綠豆芽之「賀爾蒙」藥劑成分及其殘餘放應

The Study of Mungbean Sprout Production (Ⅱ) The Composition of the Widely Applied 'Hormone' Chemical and Its Residue Effect on Mungbean Sprouts in Taiwan

本省豆芽生產者在培育過程中通常以所謂「賀爾蒙」藥劑處理豆芽以收根短莖粗之功效。經美國Amchem公司代為化驗後，知其主要成分為2,4-D。以放射性同位素¹⁴C標示之2:4-D-I-¹⁴C處理綠豆芽，結果顯示直接接觸到2,4-D處理之豆芽，其¹⁴C殘餘量以根部最高、下胚軸次之，子葉及彎鈎又次之。但各部位之殘餘量就每克乾重而言皆比美國環境保護總署所列之0.5 ppm食物安全標準為高。因此建議政府主管食品衛生當局、豆芽生產商入及消費者共同注意此問題，作些保護措施，並作進一步研究以改善生產方法，使豆芽成為最乾淨的蔬菜。

In the growing process of mungbean sprouts, the growers in Taiwan used to treat the sprouts with some kind of so called hormone chemical, in order to shorten the roots and enlarge the diameter of the sprouts. After analyzed by Amchem company of the USA, it was found that the main composition of the chemical was 2,4-D. When treated mungbean sprouts with 2,4-D-¹⁴C, the results showed that the residues of ¹⁴C was highest in roots, then hypocotyl, cotyledons and hook respectively. However, the amount of 2,4-D residing in every part of mungbean sprout was higher than the food safety standard of 0.5 ppm. Therefore, it is suggested that our government food inspection authority, mungbean sprout growers and customers all should be alerted to this problem. At least some protection measures should be taken. Further reserach should be done for improving the growing method, in order to make mungbean sprout the cleanest vegetable.