• 한국가스학회지
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• 제17권5호
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• pp.42-50
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• 2013

급속한 산업발전과 더불어 전 세계적으로 약 10만 여종의 산업용 물질이 사용되고 있으며, 매년 2,000여종의 신규물질이 개발되고 있다. 이러한 물질들은 인류문화 발전에 크게 기여하고 있지만 일부 물질들은 유해, 위험성 등의 잠재적인 위험성을 가지고 있다. 우리나라는 세계 7대 화학제품 생산국가로, 활발한 수출 입을 통해 국가부흥에 기여하고 있다. 최근 REACH 및 GHS와 같은 화학물질 안전관리에 대한 국제적 관심이 증대되어 그에 따른 효율적인 화학물질 관리체계 구축에 대한 필요성이 커지고 있다. 본 연구에서는 화학물질에 대한 국내, UN GHS 물리화학적 위험성 분류기준, 표지 및 위험성 평가 시험방법, 위험물안전관리법 등에서 정한 분류정보의 차이점을 비교하였으며, 또한 국제 환경변화에 대응하기 위하여 선택가능방식(building block approach)으로 GHS제도 도입방안을 제시하였다. 또한 소비자에게 화학물질의 통일화된 위험성 정보를 제공하여 산업체가 화학물질을 해외로 수출 입 하는데 무역장벽을 해소하고자 하였다.

• 한국식품과학회지
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• 제42권4호
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• pp.390-397
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• 2010

Residual solvents in foods are defined as organic volatile chemicals used or produced in manufacturing of extracts or additives, or functional foods. The solvents are not completely eliminated by practical manufacturing techniques and they also may become contaminated by solvents from packing, transportation or storage in warehouses. Because residual solvents have no nutritional value but may be hazardous to human health, there is a need to remove them from the final products or reduce their amounts to below acceptable levels. The purpose of this study was to develop and evaluate an analytical method for the screening of residual solvents in health functional foods. Furthermore, the aim of this study was to constitute a reasonable management system based on the current state of the market and case studies of foreign countries. Eleven volatile solvents such as MeOH, EtOH, trichloroethylene and hexane were separated depending on their column properties, temp. and time using Gas Chromatography (GC). After determining the GC conditions, a sample preparation method using HSS (Head Space Sampling) was developed. From the results, a method for analyzing residual solvents in health functional foods was developed considering matrix effect and interference from the sample obtained from the solution of solvents-free health functional foods spiked with 11 standards solutions. Validation test using the developed GC/HSS/MS (Mass Spectrometry) method was followed by tests for precision, accuracy, recovery, linearity and adequate sensitivity. Finally, examination of 104 samples grouped in suits was performed by the developed HSS/GC/MS for screening the solvents. The 11 solvents were isolated from health functional foods based on vapor pressure difference, and followed by separation within 15 minutes in a single run. The limt of detection (LOD), limit of quantification (LOQ), recovery and coefficient of variation (C.V.) of these compounds determined by the HSS/GC/MS were found to be 0.1 pg/mL, 0.1-125 pg/g, 51.0-104.6%, and less than 15%, respectively. Using the developed HSS/GC/MS method, residual solvent from 16 out of 104 health functional products were detected as a EtOH. This method therefore seems t o be a valuable extension ofanalytical method for the identification of residual solvents in health functional food.