Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

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

Analysis of Azodicarbonamide in Food Products by High Performance Liquid Chromatography

HPLC를 이용한 식품 중 아조디카르본아미드 분석

  • Lim, Ho-Soo (Food Additives and Packages Division, National Institute of Food and Drug Safety Evaluation) ;
  • Bahn, Kyeong-Nyeo (Imported Food Analysis Division, Center for Food and Drug Analysis, Gyeongin Regional Korea Food and Drug Administraion) ;
  • Kim, Jun-Hyun (Food Additives Standardization Division, Korea Food and Drug Administration) ;
  • Jang, Gui-Hyeon (Health/Functional Food Standardization Division, Korea Food and Drug Administration) ;
  • Moon, Gui-Im (Food Additives Standardization Division, Korea Food and Drug Administration) ;
  • Park, Sung-Kwan (Food Additives and Packages Division, National Institute of Food and Drug Safety Evaluation) ;
  • Yang, Hyo-Jin (Food Additives and Packages Division, National Institute of Food and Drug Safety Evaluation) ;
  • Park, Hae-Kyong (Nutrition Policy Division, Korea Food and Drug Administration) ;
  • Kim, So-Hee (Food Additives and Packages Division, National Institute of Food and Drug Safety Evaluation)
  • 임호수 (식품의약품안전평가원 첨가물포장과) ;
  • 반경녀 (경인지방식품의약품안전청 수입식품분석과) ;
  • 김준현 (식품의약품안전청 첨가물기준과) ;
  • 장귀현 (식품의약품안전청 건강기능식품기준과) ;
  • 문귀임 (식품의약품안전청 첨가물기준과) ;
  • 양효진 (식품의약품안전평가원 첨가물포장과) ;
  • 박성관 (식품의약품안전평가원 첨가물포장과) ;
  • 박혜경 (식품의약품안전청 영양정책과) ;
  • 김소희 (식품의약품안전평가원 첨가물포장과)
  • Received : 2009.09.21
  • Accepted : 2010.06.19
  • Published : 2010.06.30
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Abstract

This study was conducted to establish a method to analyze azodicarbonamide (ADA) in wheat flour. A new method using high performance liquid chromatography (HPLC) was developed for the determination of ADA in wheat flour. The recovery rate was 91.93~97.54%. The limit of detection for ADA was 0.02 mg/kg and the limit of quantification was 0.05 mg/kg. The monitoring results for ADA contents using the established methods showed that it was detected as the low value of 0.95 mg/kg in one of 51 flour samples (detection rate : 2%), but not detected in 59 bakery samples. The detected ADA level was suitable to its usage standard, compared to the standard (45 mg/kg). Although the detection rate was very low, the established analytical method of ADA will contribute to the management of ADA in processed foods such as wheat flour and bakery.

ADA는 밀가루 개량제로 사용기준이 설정되어 있는 식품첨가물이나 이의 사용량과 잔류량을 확인할 수 있는 시험분석법이 확립되어 있지 않은 상태임으로 사전 사후 안전관리를 위해서 ADA를 밀가루 및 빵류에서 분석 가능한 방법을 확립하고자 하였다. 식품 중 ADA의 분석을 위하여 컬럼, 이동상 조건, 전처리 조건, 기기조건 등을 검토하여 HPLC를 이용한 분석법을 확립하였으며, 개발된 분석법의 회수율, 분석법의 유효성 검증 등을 검토하였다. 회수율은 91.93~97.54%로 양호하였으며, 검출한계(LOD)는 0.02 mg/L의 농도이었고, 정량한계(LOQ)는 0.05mg/L의 농도이었다. 확립된 분석법에 의해 밀가루 등 51건, 빵류 59건에 대하여 ADA 함량을 분석한 결과 밀가루 1건에서 0.95 mg/kg의 농도로 검출되었으나 (검출율 : 2%), 빵류에서는 검출되지 않았다. 검출된 ADA의 양은 사용기준인 밀가루 1 kg당 45 mg에 비하여 매우 낮은 값을 나타내었다. 본 연구를 통하여 확립된 식품 중 ADA의 사후관리에 기여할 것으로 본다.

Keywords

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