Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Determining the residual surfactants in the fruits and vegetable washed with detergent

세척제를 사용한 과일 및 채소의 세척단계별 계면활성제 잔류량

  • Lee, So Jeong (Department of Food Technology & Service, Eulji University) ;
  • Park, Na-Youn (Department of Health, Environment & Safety, Eulji University) ;
  • Kho, Young Lim (Department of Health, Environment & Safety, Eulji University) ;
  • Kim, Jung Hoan (Department of Food Technology & Service, Eulji University)
  • 이소정 (을지대학교 식품산업외식학과) ;
  • 박나연 (을지대학교 보건환경안전학과) ;
  • 고영림 (을지대학교 보건환경안전학과) ;
  • 김정환 (을지대학교 식품산업외식학과)
  • Received : 2021.10.07
  • Accepted : 2021.11.08
  • Published : 2021.12.31
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Abstract

This study was conducted to determine the washing conditions in which surfactants were not detected after washing fruits and vegetables with detergent. Residual surfactants were analyzed using LC-MS/MS. The analyzed surfactants were LAS, SLES, AOS, SLS, CAPB, and LDAO. The survey found that 14% of the respondents used detergent correctly according to the directions indicated. After soaking the samples with 0.2% detergent, the average residual surfactant content was 2.61%. Soaking under 1% and 5% of the detergent, 4.68-5.50% of surfactant remained in the sample. In cherry tomatoes, the surfactants were below the LOD after rinsing twice. However, lettuce was rinsed three times. These results suggest that when using detergent for washing fruits and vegetables, following the labelled usage and rinsing at least three times in 30 seconds could minimize residual surfactants.

과일 및 채소의 세척방법에 대한 실태와 세척제를 야채과일의 세척에 사용하는 경우 계면활성제 6종(LAS, SLES, AOS, SLS, CAPB, LDAO)의 잔류 정도를 LC-MS/MS를 이용하여 조사하였다. 설문조사 결과, 과일 및 채소 세척 시 세척제를 사용하는 경우는 4-16%이며, 이중 세척제의 표시사용 농도를 인지하고 이를 실제로 사용하는 경우는 14%에 불과하였다. 표시 사용량인 0.2%로 세척제를 희석하여 야채와 과일을 담근 경우 평균 2.61%의 계면활성제 잔류율을 보였으며, 표시사용농도의 5배와 25배로 희석한 1와 5% 세척액의 경우 평균 4.68-5.50%의 계면활성제 잔류율을 보였다. 헹굼과정에서 방울토마토는 0.2% 세척액으로 세척 후 30초간 1회 헹굼을 하면 계면활성제가 잔류하지 않았으며 1%와 5% 세척액은 2회 반복 시 잔류하지 않았다. 상추의 경우 0.2%와 1% 세척액으로 세척 후 30초간 2회 헹굼을 하면 계면활성제가 잔류하지 않았으며 5% 세척액은 3회 반복 시 잔류하지 않았다. 따라서 1종 세척제를 사용하여 과채류를 세척할 경우 제품에 표기되어 있는 표시사용량을 준수하고, 깨끗한 물로 30초씩 3회 이상 헹구는 것이 계면활성제의 잔류량을 최소화할 수 있을 것으로 보였다.

Keywords

Acknowledgement

본 연구는 2020년도 식품의약품안전처의 연구개발비(20163MFDS021)로 수행되었으며 이에 감사드립니다.

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