한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제30권4호
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- Pages.767-774
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- 1998
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- 0367-6293(pISSN)
식이를 통한 식품첨가물의 섭취량
Intake of Food Additives in Foods by Total Diet
- 김희연 (식품의약품안전청 식품첨가물평가부 천연첨가물과) ;
- 이영자 (식품의약품안전청 식품첨가물평가부 천연첨가물과) ;
- 홍기형 (식품의약품안전청 식품첨가물평가부 천연첨가물과) ;
- 하상철 (식품의약품안전청 식품첨가물평가부 천연첨가물과) ;
- 안명수 (성신여자대학교 식품영양학과) ;
- 조재선 (경희대학교 식품공학과) ;
- 김길생 (식품의약품안전청 식품첨가물평가부 천연첨가물과)
- Kim, Hee-Yun (Department of Food Additives Evaluation, Korea Food and Drug Administration) ;
- Lee, Young-Ja (Department of Food Additives Evaluation, Korea Food and Drug Administration) ;
- Hong, Ki-Hyoung (Department of Food Additives Evaluation, Korea Food and Drug Administration) ;
- Ha, Sang-Chul (Department of Food Additives Evaluation, Korea Food and Drug Administration) ;
- Ahn, Myung-Su (Department of Food and Nutrition, Soungshin University) ;
- Jo, Jae-Sun (Department of Food Science and Technology, Kyung Hee University) ;
- Kim, Kil-Saeng (Department of Food Additives Evaluation, Korea Food and Drug Administration)
- 발행 : 1998.08.01
초록
액체크로마토그라프(HPLC)에 의한 분석으로 시중에서 유통되고 있는 제품중 버터, 치즈 및 간장 등 총 16종 456품목을 대상으로 데히드로초산, 안식향산 및 파라옥시안식향산에스테르류를 분석한 결과 데히드로초산의 경우 버터 및 치즈의 2종 47품목은 모두 불검출되었으며,마아가린은
This study has been carried out to measure the amount of the daily intake by Korean on preservatives (Dehydroacetic acid, Benzoic acid and ρ-Hydroxybenzoic acid asters) in foods. The amounts of preservatives were determined by HPLC in foods such as butter, cheese, margarine, aloe gel, carbonated beverages, mixed beverage, ginseng beverage, red ginseng drink, soy sauce, fruit and vegetable juices (except unheated fruit-vegetable juice), vineger, seasonings, fruit and vegetables only on the peel, fruit wine, rice wine and unrefined rice wine. The recovery ranges were found to be 99.2% for dehydroacetic Acid, 95.8% for benzoic acid and