Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Studies on the Changes of Heavy Metal Contents During Storage Period of Commercial Canned Peach

복숭아 통조림의 저장기간중(貯藏其間中) 중금속(重金屬)의 함량변화(含量變化)에 관(關)한 연구(硏究)

  • Lee, S.K. (Department of Food Technology Seoul Health Junior College) ;
  • Youn, J.E. (Department of Food Technology Seoul Health Junior College) ;
  • Hur, Y.H. (Department of Food Technology Seoul Health Junior College)
  • 이상건 (서울보건전문학교 식품가공과) ;
  • 윤정의 (서울보건전문학교 식품가공과) ;
  • 허윤행 (서울보건전문학교 식품가공과)
  • Published : 1975.03.28
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Abstract

The changes of heavy metal amounts (Sn, Pb and Fe) in the Commercial white peach can between lacquered and plain can were investigated according to storage period which indicated as follows. 1. Lacquered and plain can, both of can got on increasing on all of heavy metal with expanding storage period. 2. Lacquered can showed that the heavy metal were on the decreased than plain can, while amounts of tin was considerably decreased. 3. Amounts of iron was proportionally increased with the increasing of detinning amounts. 4. Amounts of hazardous metal in all of the 6 commercial products were not reached at harmfull level of Korean food sanitation law.

내면(內面) lacquer 도장관(塗裝罐)과 백관(白罐)에 충진된 시판(市販) 백도 통조림에서 저장기간(貯藏期間)에 따른 Sn, Pb, Fe의 함량(含量) 변화(變化)를 조사(調査) 분석(分析)한 결과(結果)는 다음과 같다. 1. 내면(內面) lacquer 도장관(塗裝罐), 백관(白罐)통조림 모두 저장기간(貯藏期間)이 길어짐에 따라 Sn, Pb, Fe의 함량(含量)은 증가(增加)하였다. 2. 내면(內面) lacquer 도장관(塗裝罐)이 백관(白罐)보다 중금속(重金屬)의 함량(含量)은 감소(減少)하였으며 Sn은 더욱 현저하였다. 3. Sn의 용출량(溶出量)이 증가(增加)됨에 따라 비례(比例)해서 철(鐵)의 함량(含量)도 증가(增加)하였다. 4. 6개회사(個會社) 제품(製品) 모두 식품위생법(食品衛生法)의 기준치(基準値)에 미달(未達)되었다.

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