Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 32 Issue 3
- /
- Pages.544-549
- /
- 2000
- /
- 0367-6293(pISSN)
Studies on the Contents of Naturally Occurring of Sulfite in Foods
식품중 천연유래 이산화황 함유량에 관한 연구
- Kim, Hee-Yun (Division of Natural Food Additives, Korea Food and Drug Administration) ;
- Lee, Young-Ja (Division of Natural Food Additives, Korea Food and Drug Administration) ;
- Hong, Ki-Hyoung (Division of Natural Food Additives, Korea Food and Drug Administration) ;
- Kwon, Yong-Kwan (Division of Natural Food Additives, Korea Food and Drug Administration) ;
- Ko, Hyun-Sook (Division of Natural Food Additives, Korea Food and Drug Administration) ;
- Lee, Young-Kyong (Division of Natural Food Additives, Korea Food and Drug Administration) ;
- Lee, Chul-Won (Division of Natural Food Additives, Korea Food and Drug Administration)
- 김희연 (식품의약품안전청 천연첨가물과) ;
- 이영자 (식품의약품안전청 천연첨가물과) ;
- 홍기형 (식품의약품안전청 천연첨가물과) ;
- 권용관 (식품의약품안전청 천연첨가물과) ;
- 고현숙 (식품의약품안전청 천연첨가물과) ;
- 이영경 (식품의약품안전청 천연첨가물과) ;
- 이철원 (식품의약품안전청 천연첨가물과)
- Published : 2000.06.30
Abstract
This study was performed to compare optimum analytical method for the contents of naturally occurring sulfur dioxide in foods and to investigate the contents of sulfur dioxide in foods in order to provide a fundamental data when distinguish between added and naturally occurring sulfur dioxide. The determination of the contents of sulfur dioxide in foods from the 20 kinds, 180 cases of samples has been analyzed by the optimized Monier-Williams method, modified Rankine method and Acid Distillation/Ion Chromatography. As a result of the study, the contents of naturally occurring sulfur dioxide in foods by the optimized Monier-Williams method showed from 1.02 to 43.87 ppm and highly content of 43.87, 15.37, 11.50, 11.21 and 10.60ppm were observed in garlic, platicodon, green onion, cabbage and onion, the others were less than 10.00ppm. The sulfur dioxide contents in green onion and garlic by modified Rankine method were showed to be 2.87 and 6.14ppm, respectively, the others were detected less than 2.50ppm. The contents of sulfur dioxide by Acid Distillation/Ion Chromatography showed 15.43, 9.82, 5.74, 5.37, 2.14 and 0.49ppm in garlic, cabbage, green onion, onion, potato and apple, respectively and the others were not detected. And the contents of sulfur dioxide in green onion, onion, cabbage and garlic showed higher levels of sulfur dioxide in these foods than the others because of the naturally occurring sulfur containing compounds. The optimized Monier-Williams method, which is the of official analytical method of Korean Food Code, was suitable for monitoring of sulfur dioxide of most foods. Acid Distillation/Ion Chromatography was thought to be adequate for sulfur containing foods such as green onion, onion and cabbage. In order to distinguish between added and naturally occurring sulfur dioxide, it is though to be need of the fundamental data for the contents of sulfur dioxide in sulfite-free foods and continue the investigation for it.
본 연구에서는 분석대상식품인 곡류, 과일류, 채소류, 어류둥 20종 180품목의 식품별에 따른 천연 이산화황의 함유량에 대해 모니어월리암스변법, 개량랭킹법 및 산증류/이온배제크로마토크래피법을 각각 적용하여 분석한 후 다음과 같은 결과를 얻었다. 본 연구에서 사웅한 각 실험방법별 회수율은 모니어월리암스변법은
Keywords