Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Levels of perfluorinated compounds in prepared foods in Korea

국내의 조리 식품 중 과불화화합물의 잔류 수준

  • Shin, Jae-Ho (Department of Senior Healthcare, BK21 Plus Program, Graduate School, Eulji University) ;
  • Kho, Younglim (Department of Health, Environment & Safety, Eulji University) ;
  • Park, Nayoun (Department of Health, Environment & Safety, Eulji University) ;
  • Bang, Sunah (Department of Food Technology & Service, Eulji University) ;
  • Lim, Cho Rong (Department of Senior Healthcare, BK21 Plus Program, Graduate School, Eulji University) ;
  • Kim, Pan-Gyi (Department of Occupational and Environmental Health, Yongin University) ;
  • Kim, Jung Hoan (Department of Food Technology & Service, Eulji University)
  • 신재호 (을지대학교 시니어헬스케어학과) ;
  • 고영림 (을지대학교 보건환경안전학과) ;
  • 박나연 (을지대학교 보건환경안전학과) ;
  • 방선아 (을지대학교 식품산업외식학과) ;
  • 임초롱 (을지대학교 시니어헬스케어학과) ;
  • 김판기 (용인대학교 산업환경보건학과) ;
  • 김정환 (을지대학교 식품산업외식학과)
  • Received : 2016.06.15
  • Accepted : 2016.09.01
  • Published : 2016.12.31
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Abstract

Perfluorinated compounds (PFCs) are linked to adverse effect on human healths, therefore, the aim of this study was to determine the levels of PFCs in prepared food. One hundred and fifty-one samples of six prepared food groups were purchased from retail food establishments in Korea. Twelve PFCs were detected in the sample, the accuracy ranged between 80.8-119.4% and precision ranged between 2.2-2.89% high and low concentrations in PFCs spiked samples. The detection frequency of perfluoro-pentanoic acid (PFPeA) was and perfluorooctanoic acid (PFOA) above the limit of detection, which was 84.1 and 82.8%, respectively, but positive detection frequency of perfluorooctanesulphonic acid (PFOS) was as shown as low as 29.1%. Residual PFOA levels in most of the samples were higher than the PFOS levels. The average concentration of total PFCs in the samples was $1.68{\pm}1.79ng/g$, and PFPeA and PFOA were the predominant PFCs.

국내에서 유통되는 조리식품 6종류, 151점의 시료를 수집하여 LC-MS/MS를 이용해 PFCs 잔류 수준을 측정하였다. 총 12종의 PFCs를 분석하였으며, PFBS를 제외한 PFCs의 회수율은 82.2-119.4%였으며, 정밀도는 2.2-28.9%였다. PFCs물질별로는 PFPeA (84.1%)와 PFOA (82.8%) 검출률이 높았고, PFOS의 검출률은 29.1%였으며, 대부분의 시료에서 PFOA가 PFOS보다 잔류 수준이 높은 경향을 보였다. 시료의 총 PFCs의 평균 농도는 $1.68{\pm}1.79ng/g$이었으며, PFPeA와 PFOA의 비중이 높았다.

Keywords

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