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Development of Analytical Method for Propylene Glycol in Foods  

Kim, Hee-Yun (Testing and Analysis Team, Gyeongin Regional Korea Food and Drug Administration)
Hong, Ki-Hyoung (Food Additives Team, KFDA)
Choi, Jang-Duck (Research Planning and Management Team, KFDA)
Park, Sung-Kwan (Food Additives Team, KFDA)
Jung, Si-Sub (Labfrontier Co., Ltd.)
Choi, Woo-Jeong (Food Contaminants Team, KFDA)
Lee, Shin-Ho (Faculty of Food Industrials Technology, Catholic University of Daegu)
Moon, Dong-Chul (College of Pharmacy, Chungbuk National University)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.6, 2005 , pp. 889-892 More about this Journal
Abstract
Standardized method based on extraction, filtration, and gas chromatography (GC) was developed far propylene glycol analysis to set hygienic norm of safety measure for foods under governmental control. Various columns were tested fur propylene glycol analysis by GC with flame ionization detector. Known amount of propylene glycol was spiked into wheat flour dough and analyzed by developed method. Results showed 101.60% recovery rate for propylene glycol with HP-5 column. Reproducibility test of standards recorded 0.30 for standard variation and 0,42% for relative variation. Using analytical method established, contents of propylene glycol in more than hundred different foods were monitored. Propylene glycol was detected in most foods, indicating propylene glycol is not only commonly added during food preparation, but also is contained naturally in food.
Keywords
propylene glycol; foods;
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