한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

국내 유통 두부류 및 묵류 중 중금속 함량

Contents of Heavy Metals in Soybean Curd and Starch Jelly Consumed in Korea

  • 김미혜 (식품의약품안전청 국립독성연구원 위해성연구부) ;
  • 이윤동 (식품의약품안전청) ;
  • 박효정 (식품의약품안전청) ;
  • 박성국 (식품의약품안전청) ;
  • 이종옥 (식품의약품안전청)
  • Kim, Mee-Hye (Department of Risk Analysis, National Institute of Toxicological Research, Korea Food and Drug Administration) ;
  • Lee, Yun-Dong (Korea Food and Drug Administration) ;
  • Park, Hyo-Jung (Korea Food and Drug Administration) ;
  • Park, Sung-Kug (Korea Food and Drug Administration) ;
  • Lee, Jong-Ok (Korea Food and Drug Administration)
  • 발행 : 2005.02.28
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초록

본 연구는 국내 유통되고 있는 두부류 총 175여건과 묵류 총 43건에 대하여 유도결합플라스마 분광기(ICP), 원자흡광광도계 (AAS), 수은분석기 등을 이용하여 납, 카드뮴 등 중금속 함량을 측정하였다 두부류 중 중금속의 최소치, 최대치 및 평균치는 수은 $0.1-8.2(0.3){\mu}g/kg$, 납 $ND-203.9(23.3){\mu}g/kg$, 카드뮴 $ND-46.0(8.1){\mu}g/kg$, 비소 $ND-61.3(0.7){\mu}g/kg$ 으로 나타났다. 또한 묵류중 중금속 함량은 수은 $0.1-1.3(0.3){\mu}g/kg$, 납 $ND-90.2(22.4){\mu}g/kg$, 카드뮴 $ND-31.0(3.7){\mu}g/kg$, 비소 $ND-23.6(1.1){\mu}g/kg$이었다, 본 연구결과, 우리나라 국민이 두부류 및 묵류를 통한 수은, 납, 카드뮴 섭취량은 FAO/WHO에서 설정한 잠정주 간섭취허용량의 각각 약 0.02% 0.3%, 0.3% 이하로 매우 낮은 수준이었다.

Contents of heavy metals [mercury (Hg), lead (Pb), cadmium (Cd), and arsenic (As)] in 218 samples including soybean curds (n = 138), processed bean curds (n = 37), starch jellies (n = 33), and mixed starch jellies (n = 10) were determined using mercury analyzer, atomic absorption spectrophotometer (AAS) or inductively coupled plasma spectrometer (ICP). Ranges and means of heavy metals in soybean curds and starch jellies were as follows [min-max (mean) values]: soybean curds -Hg $0.1-8.2(0.3)$, Pb not detectable (ND)-203.9(23.3),\ Cd ND-46.0 (8.1), and As ND-61.3 (0.7)${\mu}g/kg$, starch jellies-Hg 0.1-1.3(0.3)${\mu}g/kg$, Pb ND-90.2(22.4)${\mu}g/kg$, Cd ND-31.0(3.7) and As ND-23.6(1.1)${\mu}g/kg$. Daily intakes of Hg, Pb, and Cd from soybean curds and starch jellies were 0.001-0.3% of Provisional tolerable weekly intake established by FAO/WHO.

키워드

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