Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Studies on Analytical Methods of Preservatives in Food

식품중 보존료의 분석방법에 관한 연구

  • 김명희 (서울특별시 보건환경연구원) ;
  • 엄석원 (서울특별시 보건환경연구원) ;
  • 박성배 (서울특별시 보건환경연구원)
  • Published : 1988.09.01
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Abstract

This study was performed to develop the simple and rapid determination method of preservatives in Yogurt and Soybean.sauce. 1. The analytical method by HPLC system was as follow: The sample was diluted, centrifuged, filtered, if necessary, and analyzed by HPLC system with UV detector. 2. The analytical method by GLC system was as follow: The sample was extracted directly with ether, added cone. sulfuric acid to destroy emulsion and analyzed by the GLC system with FID. 3. The recovery rates of preservatives by the above methods were higher than 99.0 %. 4. Total running time for the above methods was less than 50 minutes. Especially, the running time for dilution method by HPLC system was one-third of that for GLC method.

식품중 보존료의 분석방법을 신속 간단하면서도 정화기 정량할 수 있는 방법 개발을 시도한 바 다음과 같은 결론을 얻었다. 1. HPLC system에 의한 희석법으로는 간장중 paraben류와 , 유산균음료중 SOA를 99%이상의 회수율로 20분 이내에 정량할 수 있었다. 2. GLC system에 의한 직접 추출법으로 간장중 BA와 Paraben류의 동시정량이 가능하였으며 유산균음료와 SOA를 99%이상의 회수율로 신속히 정량 할 수 있다.

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