Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 15 Issue 3
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- Pages.207-212
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- 1986
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Heavy Metals Contens and Organochlorine Pestieide Residues in Commercial Salted and Fermented Sea Foods
시판 젓갈중의 중금속 및 유기염소 잔유농약의 함량
- Ryu, Beung-Ho (Pusan San ub University Food Science and Technology) ;
- Ha, Mi-Suck (Pusan San ub University Food Science and Technology) ;
- Kim, Dong-Seuk (Pusan San ub University Food Science and Technology) ;
- Sin, Dong-Bun (Pusan San ub University Food Science and Technology) ;
- Hur, Ho-Jang (Pusan San ub University Food Science and Technology) ;
- Jung, Jong-Soon (The pusan Institute of public health)
- 유병호 (부산산업대학교 식품공학과) ;
- 하미숙 (부산산업대학교 식품공학과) ;
- 김동석 (부산산업대학교 식품공학과) ;
- 신동분 (부산산업대학교 식품공학과) ;
- 허호장 (부산산업대학교 식품공학과) ;
- 정동순 (부산시 보건연구소)
- Published : 1986.09.30
Abstract
Heavy metal contents and residues level of organochlorine pesticides were analyzed for commercial salted and fermented sea-food which bought from pusan area. Heavy metal contents ranged from 0.11 to 0.46 ppm of mercury, trace to 1.1 ppm of lead, 0.01 to 0.34 ppm of cadmium, 0.4 to 5.98 ppm of cupper, 0.16 to 4.5 ppm of zinc, trace to 0.49 ppm of manganese and trace to 1.35 ppm of arsenic. Residue level of organochlorine pesticides in salted and fermented sea-foods ranged from 0.3 ppb to 1.825 ppb of total BHC Organochlorine pesticides of DDE, dieldrine, pp'-DDD and pp'-DDT were detected a small amount from Ge jeot and Myeol-Chi jeot. In conclusion. the heavy metal and levels of organochlorine pesticides residues were safety to eat the salted and fermented sea foods.
명란젓, 대구아가미젓, 바지락젓, 새우젓, 창란젓, 꼴뚜기젓, 게젓, 멸치젓, 오징어젓, 조개젓에 대한 중금속(重金屬) 및 유기인계 잔유농약(殘留農藥)에 대한 분석(分析)결과는 다음과 같다. 수은함량은
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