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KMID : 0380620100420040377
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Korean Journal of Food Science and Technology
2010 Volume.42 No. 4 p.377 ~ p.382
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Analysis of Biurea Decomposed from Azodicarbonamide in Food Products by High Performance Liquid Chromatography Mass/Mass Spectrometry
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Lim Ho-Soo
Kim So-Hee
Park Hye-Kyung
Bahn Kyeong-Nyeo
Kim Jun-Hyun
jang Gui-Hyeon
Moon Gui-Im
Yang Hyo-Jin
Park Sung-Kwan
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Abstract
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This study was conducted to establish a method to analyze biurea decomposed from azodicarbonamide in processed foods such as wheat flour and bread. New method was developed using high performance liquid chromatography mass/mass spectrometry to determine biurea in wheat flour and bakery products. The recovery rate was 94.3-112.5%. The limit of detection for biurea was 0.003 mg/kg, and the limit of quantification was 0.01 mg/kg. The monitoring results for biurea content using established methods showed that biurea was detected at 2.76 mg/kg in the azodicarbonamide-detected flour (detection rate, 2%). The detection rate in processed foods such as baked goods was 27% (16/59). The detection range was 0.19-18.01 mg/kg (average, 3.79 mg/kg). However, it was thought that the detection level was safe due to much lower values than the standard (45 mg/kg). As a result, the newly established biurea analytical method will contribute to the management of azodicarbonamide in processed foods such as wheat flour and bakery products.
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KEYWORD
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azodicarbonamide, LC-MS/MS, biurea, monitoring
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