Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
권호 표지

Comparison of Boiling Point and Distillaiion Ranige, Melting Range, and Identification Methods of Various Organizations on Synthetic Food Additives

식품첨가물에 대한 여러 기관의 비점 및 유분측정법, 융점측정법 및 확인시험법 비교

  • Shin Dong-Hwa (Faculty of Biotechnology(Food Science & Technology Major), Chonbuk National University) ;
  • Kim Yong-Suk (Research Center for Industrial Development of BioFood Materials, Chonbuk Natioal University) ;
  • Lee Young-Hwan (A&F Co.,) ;
  • Bang Jeong-Ho (A&F Co.,) ;
  • Om Ae-Son (Dept. Food and Nutrition, Hanyang University) ;
  • Shin Jae-Wook (Korean Association Food Research Institute) ;
  • Lee Tal-Soo (Food Additives Division, Korea Food and Drug Administration) ;
  • Jang Young-Mi (Food Additives Division, Korea Food and Drug Administration) ;
  • Hong Ki-Hyoung (Food Additives Division, Korea Food and Drug Administration) ;
  • Park Sung-Kwan (Food Additives Division, Korea Food and Drug Administration) ;
  • Kwon Yong-Kwan (Food Additives Division, Korea Food and Drug Administration) ;
  • Park Jae-Seok (Food Additives Division, Korea Food and Drug Administration)
  • 신동화 (전북대학교 응용생물공학부(식품공학 전공)) ;
  • 김용석 (전북대학교 바이오식품 소재개발 및 산업화 연구 센터) ;
  • 이영환 ((주)에이엔드에프) ;
  • 방정호 ((주)에이엔드에프) ;
  • 엄애선 (한양대학교 식품영양학과) ;
  • 신재욱 (한국식품연구소) ;
  • 이달수 (식품의약품안전청 식품첨가물과) ;
  • 장영미 (식품의약품안전청 식품첨가물과) ;
  • 홍기형 (식품의약품안전청 식품첨가물과) ;
  • 박성관 (식품의약품안전청 식품첨가물과) ;
  • 권용관 (식품의약품안전청 식품첨가물과) ;
  • 박재석 (식품의약품안전청 식품첨가물과)
  • Published : 2005.09.01
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Abstract

Boiling point and distillation range, melting range, and identification methods in general test method of Korea, Japan, Joint FAO/WHO Expert Committee of Food Additives (JECFA), and USA on chemical food additives were compared. Boiling point of propylene glycol was indicated as boiling point in Korea, distillate in Japan, distillation range in JECFA and USA, and its value was up to the standard. Distillation range of propionic acid was indicated as distillate in Korea and Japan, distillation range in JECFA and USA, and its value was up to the standard. There is no standard on distillation range of isopropyl alcohol in Japanese method. Test method of melting range on synthetic food additives was identical in all organizations, and there are 28 items to which this test method applies in Korean Food Additives Code. The standards on molting range of D-mannitol were different in various organizations, and in USA method there are no standards to which L-ascorbic acid, calciferol, and fumaric acid apply. Synthetic food additives performing the identification test were 251 items in Korean Food Additives Code, but there are no items to which manganese, glycerophosphate, bromate, thiosulfate, and bromide apply. Calcium benzoate was dissolved by heating in benzoate test and we could not identify the citrate in ferric citrate by method (2) of Korea and Japan. Identification test methods for ammonium, lactate, magnesium, copper, sulfate, phosphate, and zinc were identical in all organizations, and these could be identifed by current identification methods.

식품첨가물공전의 일반시험법 중 비점 및 유분측정법, 융점측정법 및 확인시험법에 대하여 국내에 유통되는 식품 첨가물을 대상으로 한국, 일본, JECFA및 미국의 시험법에 따라 비교?분석하였다. 한국의 식품첨가물공전에서 비점을 측정하는 품목은 프로필렌글리콜 1품목이었고, 이 품목에 대하여 한국방법에서는 비점으로, 일본방법은 유분으로, JECFA와 미국방법은 증류가 일어나는 온도로 표시하도록 되어 있었으며, 측정결과 규격에 적합하였다. 유분측정법은 한국과 일본방법에서는 유분으로, JECFA와 미국방법에서는 증류온도로 표시하였다. 프로피온산의 유분은 4 기관의 규격에 모두 적합하였으며, 일본방법에는 이소프로필알콜에 대한 규격기준이 없었다. 응점측정법은 4 기관의 방법이 동일하였으며, 한국 식품첨가물공전에서는 28품목이 해당되었다. D-Mannitol의 경우 기관마다 규격기준이 약간 달랐으며, 미국방법에서는 L-ascorbic acid, calciferol 및 fumaric acid에 대한 규격이 설정되어 있지 않았다. 한국 식품첨가물공전에서 확인시험을 하는 화학적합성품은 251품목이었으며, 과망간산염, 글리세로인산염, 브롬산염, 치오황산염 및 브롬화물 등 5항목에 해당하는 개별품목은 없었다. 안식향산염 시험에서 안식향산칼슘은 가열해야 녹았으며, 구연산철은 한국과 일본방법 (2)에서 모두 구연산염의 확인이 불가능하였다. 암모늄염, 젖산염, 마그네슘염, 제이동염, 황산염, 인산염 및 아연염 시험법은 4기관에 모두 동일하였으며, 현행 시험법에 의해 모두 확인이 가능하였다.

Keywords

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