한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)
- 제9권4호
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- Pages.221-228
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- 1994
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- 1229-1153(pISSN)
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- 2465-9223(eISSN)
가정과 재래시장에서 수거한 된장, 간장, 고추장에 존재하는 Ochratoxin A 분석
Analysis of Ochratoxin A from Deonjang, Kanjang, Gochujang Collected from Houses and Traditional Markets
초록
The quantitative detection of ochratoxin A (OT-A) in the traditional fermented foods were investigated to develop the analytical procedures, Enzyme-Linked Immunosorbent Assay(ELISA) and Chemiluminescence Immunoassay(CIA). Products used were divided into two groups: the first was the home-made 13 Doenjang, 12 Kanjang, and 14 Gochujang; and the second the traditional commercial products, 17 Deonjang and 11 Kanjang, which collected throughout the country. The standard curve for the quantitative determination of OT-A showed that the sensitivities in ELISA and CIA were upto the level of 20 pg/assay, and that the OT-A recovery rates were appeared to be more than 90%. The residual OT-A in the home-made products were 7.1