한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제14권3호
- /
- Pages.158-164
- /
- 1981
- /
- 0374-8111(pISSN)
- /
- 2287-8815(eISSN)
식품저장용 옹기유의 납 용출에 관한 연구
Lead Content Leached out from Glazed Potteries
- LEE Goon-Ja (Department of Food Processing, Dongwon Technical Junior College) ;
- PARK Chung-Kil (Department of Environmental Science and Technology, National Fisheries University of Busan)
- 발행 : 1981.09.01
초록
식품 저장용 옹기유의 납 용출양의 변화에 대하여 여러 가지 조건에서 검토한 결과를 요약하면 다음과 같다. 1) 옹기유의 납 용출양은 pH가 낮을수록 용출양이 많았으며, pH4이하에서는 저장기간이 경과함에 따라 기간당용출양도 증가하였으나, pH6 이상에서는 검출되지 않았다. 2) 외관상의 색채로 볼 때 붉고 광택이 있는 것이 검은 것 보다 납이 많이 용출되었으며 이것은 산화납을 사용하여 저온소성한 것으로 추정되었다. 3) 용출온도에 따라 용출양을 비교해 보면
Leaching of lead from glazed potteries was studied under various conditions. The amount of lead was determined by atomic absorption spectrophotometry. Lead content was tended to increase with lowering PH of the solution below pH 4, but it was not detected at above pH 6 during the storage period of six weeks. More lead was leached out from the glazed potteries with red color than those of black color at the same pH. No lead was detected when the medicine-boiling pots were boiled with water or
키워드