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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2019.1
- 수록면
- 379 - 384 (6page)
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초록· 키워드
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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.
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참고문헌 (14)
참고문헌 신청
AOAC / 1995 / Official Method of Analysis of AOAC Intl. Method 962.16 / Association of Official Analytical Chemists
International Conference on Harmonization [ICH] / 2005 / Validation of Analytical Procedures: Text and Methodology / International Conference on Harmonization :1~17
Kang KJ / 2001 / Naturally occurring of sulfur dioxide in medicinal herbs(crude drug materials)and its origin / Korean J Food Sci Technol 33:514~520
김효정 / 2018 / 영남 지역 대학생들의 에너지 음료 음용 실태 및 영향 요인 / 한국식품영양학회지 31(1):160~172
Kim HY / 2000 / Studies on the contents of naturally occurring of sulfite in foods / Korean J Food Sci Technol 32:544~549
International Conference on Harmonization [ICH] / 2005 / Validation of Analytical Procedures: Text and Methodology / International Conference on Harmonization :1~17
Kang KJ / 2001 / Naturally occurring of sulfur dioxide in medicinal herbs(crude drug materials)and its origin / Korean J Food Sci Technol 33:514~520
김효정 / 2018 / 영남 지역 대학생들의 에너지 음료 음용 실태 및 영향 요인 / 한국식품영양학회지 31(1):160~172
Kim HY / 2000 / Studies on the contents of naturally occurring of sulfite in foods / Korean J Food Sci Technol 32:544~549
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