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Analysis of Biurea Decomposed from Azodicarbonamide in Food Products by High Performance Liquid Chromatography Mass/Mass Spectrometry  

Lim, Ho-Soo (Food Additives and Packages Division, National Institute of Food and Drug Safety Evaluation)
Pahn, Kyeong-Nyeo (Imported Food Analysis Division, Center for Food and Drug Analysis, Gyeongin Regional Korea Food and Drug Administraion)
Kim, Jun-Hyun (Food Additives Standardization Division, Korea Food and Drug Administration)
Jang, Gui-Hyeon (Health/Functional Food Standardization Division, Korea Food and Drug Administration)
Moon, Gui-Im (Food Additives Standardization Division, Korea Food and Drug Administration)
Yang, Hyo-Jin (Food Additives and Packages Division, National Institute of Food and Drug Safety Evaluation)
Park, Sung-Kwan (Food Additives and Packages Division, National Institute of Food and Drug Safety Evaluation)
Park, Hae-Kyong (Nutrition Policy Division, Korea Food and Drug Administration)
Kim, So-Hee (Food Food Additives and Packages Division, National Institute of Food and Drug Safety Evaluation)
Publication Information
Korean Journal of Food Science and Technology / v.42, no.4, 2010 , pp. 377-382 More about this Journal
Abstract
This study was conducted to establish a method to analyze biurea decomposed from azodicarbonamide in processed foods such as wheat flour and bread. New method was developed using high performance liquid chromatography mass/mass spectrometry to determine biurea in wheat flour and bakery products. The recovery rate was 94.3-112.5%. The limit of detection for biurea was 0.003 mg/kg, and the limit of quantification was 0.01 mg/kg. The monitoring results for biurea content using established methods showed that biurea was detected at 2.76 mg/kg in the azodicarbonamide-detected flour (detection rate, 2%). The detection rate in processed foods such as baked goods was 27% (16/59). The detection range was 0.19-18.01 mg/kg (average, 3.79 mg/kg). However, it was thought that the detection level was safe due to much lower values than the standard (45 mg/kg). As a result, the newly established biurea analytical method will contribute to the management of azodicarbonamide in processed foods such as wheat flour and bakery products.
Keywords
azodicarbonamide; LC-MS/MS; biurea; monitoring;
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