Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Studies on the Determination Method of Hydrogen Peroxide in Foods

식품 중 과산화수소의 분석법에 관한 연구

  • Lee, Tal-Soo (Division of Natural Food Additives, Department of Food Additives Evaluation, Korea Food and Drug Administration) ;
  • Lee, Young-Ja (Analytical Lab., Busan Resional Food and Drug Administration) ;
  • Park, Jae-Seok (Division of Natural Food Additives, Department of Food Additives Evaluation, Korea Food and Drug Administration) ;
  • Kwon, Yong-Kwan (Division of Natural Food Additives, Department of Food Additives Evaluation, Korea Food and Drug Administration) ;
  • Hwang, Jung-Yeon (Division of Natural Food Additives, Department of Food Additives Evaluation, Korea Food and Drug Administration) ;
  • Lee, Ju-Yeun (Division of Natural Food Additives, Department of Food Additives Evaluation, Korea Food and Drug Administration) ;
  • Lee, Chul-Won (Division of Natural Food Additives, Department of Food Additives Evaluation, Korea Food and Drug Administration)
  • 이달수 (식품의약품안전청 식품첨가물평가부 천연첨가물과) ;
  • 이영자 (부산지방식품의약품안전청 시험분석실) ;
  • 박재석 (식품의약품안전청 식품첨가물평가부 천연첨가물과) ;
  • 권용관 (식품의약품안전청 식품첨가물평가부 천연첨가물과) ;
  • 황정연 (식품의약품안전청 식품첨가물평가부 천연첨가물과) ;
  • 이주연 (식품의약품안전청 식품첨가물평가부 천연첨가물과) ;
  • 이철원 (식품의약품안전청 식품첨가물평가부 천연첨가물과)
  • Published : 2002.12.01
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Abstract

Micro-LC method for the quantitative determination of hydrogen peroxide in foods has been established. This method was carried out on cation-exchange resin gel column using distilled water as mobile phase with 50 mM sodium sulfate as electrolyte. The detection was performed with an electrochemical detector (ECD) at 0.6 voltage. Under this analytical condition, the recovery rates of hydrogen peroxide in tomato and lemon were 98.3 and 97.4%, respectively. Among 28 food types, hydrogen peroxide concentrations were 0.6, 0.5, 1.9, 0.9, 0.5, 0.6, 0.9, 0.8, and 0.4 ppm in banana, peach, orange, strawberry, pepper, onion, cucumber, burdock, and egg plant, respectively, Whereas none was detected in remaing 19 samples.

신속하고 정확한 식품 중 과산화수소 분석방법을 확립하고자 물을 이동상으로 양이온수지칼럼에서 과산화수소를 분리한 후 전기화학검출기로 검출하는 Mico-LC법을 사용하였으며 여기에 사용한 전해질용액인 무수황산나트륨의 최적농도 및 검출기의 최적전압은 각각 50 mM, 0.6 V이었다. 본 Mico-LC 방법을 적용하여 국내 식품 중 토마토와 레몬에 대한 회수율을 검토한 결과 각각 98.3 및 97.4%이었으며, 국내유통식품 중 채소류 및 과실류 총 28종에 대하여 과산화 수소를 분석한 결과, 과실류인 바나나, 복숭아, 오렌지 및 딸기에서 각각 0.6, 0.5, 1.9 및 0.9 ppm, 채소류인 피망, 양파, 오이, 우엉 및 가지에서 각각 0.5, 0.6, 0.9, 0.8 및 0.4 ppm이 검출되었으며 나머지 19종은 모두 불검출이었다.

Keywords

References

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