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Monitoring of the Sorbic Acid, Benzoic Acid and Sulfur Dioxide for Commonly Consumed Beverages, Snacks and Instant Ramens in Korea

한국식품영양학회지 2019년 32권 4호 p.379 ~ 384
한웅호 ( Han Xionggao ) - Kangwon National University Department of Food Science and Biotechnology

최선일 ( Choi Sun-Il ) - Kangwon National University Department of Food Science and Biotechnology
최승현 ( Choi Seung-Hyun ) - Kangwon National University Department of Food Science and Biotechnology
조봉연 ( Cho Bong-Yeon ) - Kangwon National University Department of Food Science and Biotechnology
심완섭 ( Sim Wan-Sup ) - Kangwon National University Department of Food Science and Biotechnology
장길웅 ( Jang Gill-Woong ) - Kangwon National University Department of Food Science and Biotechnology
권희연 ( Kwon Hee-Yeon ) - Kangwon National University Department of Food Science and Biotechnology
최예은 ( Choi Ye-Eun ) - Kangwon National University Department of Food Science and Biotechnology
 ( Kim Dan-Bi ) - Korea Food Research Institute Food Analysis Center
 ( Lee Ok-Hwan ) - Kangwon National University Department of Food Science and Biotechnology

Abstract


This study was to investigate the sorbic acid, benzoic acid and sulfur dioxide in commonly consumed beverages, snacks and instant ramens in Korea. A total of 150 food samples including 50 beverages, 50 snacks and 50 instant ramens were examined using the Korea Food Code method. Sorbic and benzoic acid were analyzed by the HPLC method, whereas sulfur dioxide was measured by Monnier-Williams method. Our results indicated that benzoic acid was detected in six beverages samples, and its concentration was in the range of 3.08-11.94 mg/kg. The contents of both sorbic and benzoic acid in 50 beverage samples did not exceed the residue allowance standards set by the Ministry of Food and Drug Safety (MFDS).
Sulfur dioxide was detected in 12 beverages samples, but its content was lower than the detection limit specified in the method by the Korea Food Code. On the other hand, sorbic acid was not detected all samples. These results provide a basic data regarding sorbic acid, benzoic acid and sulfur dioxide in commonly consumed beverages, snacks and instant ramens in Korea.

키워드

commonly consumed foods; food additives; sorbic acid; benzoic acid; sulfur dioxide
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